Chocolate Mousse with cocoa nibs by Rachel Khoo


I made this blog post 7 months ago (lol, saw it in my drafts) – just haven’t posted it…. But now I will 🙂 Enjoy, Cyn.

Have I told you how much I love Rachel Khoo? Well I DO! I really love her stuff ^_^. I’m working through her first cookbook, The Little Paris Kitchen. My kind of French cooking; it’s approachable, tasty, and simple recipes with great technique. I’m a big fan and she’s adorable!

I’ve made this recipe 3 times (it’s a keeper)! Follow it exactly and you will amaze everyone.

For an in depth tutorial, Watch Rachel on YouTube making this exact recipe.


For the crème pâtissière (pastry cream)
  • 3 free-range egg, yolks only
  • 50g/2oz caster sugar
  • 20g/1oz cornflour
  • 250ml/9fl oz whole milk
  • 1 heaped tbsp unsweetened cocoa powder
For the chocolate meringue
  • 3 free-range eggs, whites only
  • 50g/2oz icing sugar
  • couple drops lemon juice
  • pinch of salt
  • 150g/5½oz dark chocolate, finely chopped
  • 200ml/7fl oz whipping cream
To serve
  • 2 tbsp soft butter
  • 50g/2oz cocoa nibs

Preparation method

  1. For the crème pâtissière, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornflower.
  2. Add the cocoa powder to the milk and bring to a boil then switch off the heat.
  3. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.)
  4. Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn.
  5. The cream will start to thicken. Once it releases a bubble or two, take it off the heat.
  6. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.
  7. For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white.
  8. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
  9. Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting.
  10. Whip the cream until soft peaks form when the whisk is removed.
  11. To make the mousse, beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.
  12. To serve, brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.
  13. Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).

enjoy!cyn signature


Fatty Madeleines & Taylor’s Magnolias

I’ve decided that I have a girl crush on Rachel Khoo. I watched all her cookery videos on you tube in one night, lol. She’s a food creative in Paris. She has her own BBC cooking show that takes place in her tiny tiny Parisian apartment. She is currently publishing her 4th cookbook in English (yay). And most of all I think she is an amazing cook sharing with the world easy techniques for great french food that anyone would love. I did buy her 3rd cookbook, “The Little Paris Kitchen” right away on Amazon and wanted to make her raspberry and lemon madeleines right away.

I call my madeleines fatty because I piped way too much in my pan. LOL. So I ended up with some very plump little cakes; but they tasted whimsical and amazing. YES, I have a madeleine pan. I bought this pan when I first got married and I only made madeleines once since then and now I found inspiration to make them again (Thanks Rachel!) and I’m glad I did. If you don’t have a madeleine pan as Rachel suggests you can use a muffin tin. Enjoy!

Also here is Rachel’s video on making these bad boys.

Butter and flour my pan


Piping action in my old skool madeleine pan


Adding the raspberries!


Voila! out of the oven and piping the lemon curd


AND of course lots and lots of powder sugar!!!!


Beautiful right ^_^ (LOVE that shell shape!)



For the madeleines
For the lemon curd

Preparation method

  1. Beat the eggs with the sugar until pale and frothy. Put the flour and baking powder into a separate bowl and add the lemon zest.
  2. Mix the honey and milk with the cooled butter, then add to the eggs. In two batches, fold in the flour. Cover and leave to rest in the fridge for a few hours, or overnight.
  3. Meanwhile, make the lemon curd. Put the lemon zest and juice, salt, sugar and butter into a small saucepan and heat gently until the sugar and butter have melted. Remove from the heat.
  4. Whisk the egg yolks in a bowl, then add to the pan and whisk vigorously. Return the pan to a low heat and whisk constantly as the curd starts to thicken. Don’t stop whisking or the eggs will curdle (if the curd starts to boil, take off the heat). Once the curd thickens and releases a bubble or two, remove from the heat and pass the curd through a sieve into a bowl. Place cling film in direct contact with the curd and refrigerate for at least an hour, preferably overnight.
  5. When you are ready to bake, preheat the oven to 375 degrees. Butter and flour a 12-shell madeleine tin. Put the lemon curd into a piping bag fitted with a small, pointed nozzle and place in the fridge.
  6. Put a heaped tablespoon of batter into each madeleine shell and press a raspberry deep into the batter.
  7. Bake for five minutes and turn the oven off for one minute (the madeleines will get their signature peaks), then turn the oven on to 325 degrees and bake for a further five minutes. (I needed to bake for 5 more minutes to get that golden color, and I did rotate the pan at this time). Transfer the madeleines to a wire rack and leave for a few minutes until cool enough to handle. Meanwhile, wash and dry the tin, then repeat the baking as for the first batch.
  8. While the second batch is baking, pop the piping nozzle into the mound in each baked madeleine and squirt in a teaspoon’s worth of lemon curd. Repeat with the second batch, then dust with icing sugar and serve straightaway.

On another note Taylor’s Birthday ———————————————————————————————>

With Taylor’s heavenly birthday last week, I didn’t have the energy to bake (sorry). Many feelings and memories flooded back and I didn’t have the energy or passion to bake her cupcakes unfortunately. I did one evening prior to her birthday had the determination to make some fondant/gum paste magnolias to put on some store bought cupcakes for her. I originally wanted to make peonies – but the fondant cutters I ordered online didn’t come on time. So I learned how to make sugar magnolia’s by hand instead.

DSC00935 DSC00937

Here are the 2 video tutorials I used to make her magnolia’s.

I used this video to make the stamen

I used this video to make the petals

I’m glad I was able to least make these for her. Happy Birthday Taylor! Mommy loves you and I’m glad that I created something beautiful for your 1st birthday in heaven. xoxo