Arkansas baker shows off award-winning dessert cake
Misti Stowers, who operates Buttercream Bakery in Arkansas, shows off her take on the Possum Pie, which recently won first place in the first round of the dessert category at the World Food Championships.
Pantone’s official Color of the Year for 2025 is Mocha Mousse – a “soft” brown shade reminiscent of hot coffee and rich chocolate.
Laurie Pressman, vice president of the Pantone Color Institute, told Fox News Digital that the selection “extends further to our desire for comfort and the enjoyment of simple pleasures that we can give and share with others.”
She also said, “It is a color that brings feelings of contentment, that inspires a positive state of inner peace, calmness and balance, and that is also in tune with the world around us.”
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Pressman described Mocha Mousse as a “refined and luscious brown that expands our perception of brown from humble and grounded” to embracing “luxury.”
With the holidays quickly approaching, a decadent mousse recipe can be a great addition to take almost any party to the next level dessert table.
Mocha Mousse is described as a color that promotes the enjoyment of ‘simple pleasures’. (The development)
Here are three chocolate mousse recipes to think about.
They belong to Paul Nolan, executive chef at Thomas Preti Events to Savor in New York City, as well as bakery owner Misti Stowers of Arkansas and chef and author Richard Ingraham of South Florida.
Mocha mousse from ‘Chef Paul’ at Thomas Preti Events to enjoy
Chocolate mousse is presented in small martini glasses, created by “Chef Paul” for Pantone’s Color of the Year 2025. (The development)
Ingredients
360 grams 70% chocolate (can be semi-sweet chocolate chips or solid chocolate)
1 tablespoon instant espresso powder
50 grams of cold water
2 teaspoons gelatin powder
1 teaspoon of agar
50 grams of glucose syrup (can be replaced with glucose syrup if necessary)
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900 grams of whipped cream
Pinch of salt
3 egg whites
170 grams of sugar, dissolved in water (this should be comparable to wet sand in a pan)
Directions
1. Bloom gelatin powder in cold water.
2. Combine gelatin in water with glucose and agar in a separate small saucepan. Heat over low heat until the liquid boils gently.
3. Heat the cream with salt. Do not cook. Pour the cream over the chocolate and espresso to melt. Beat gently to dissolve.
4. Add the agar gelatin and glucose mixture to the chocolate and let cool for 30 minutes. Stir occasionally.
5. Bring a small pan of sugar to the boil and cook the sugar to 240 degrees. To make meringue, place the egg whites in a mixing bowl.
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6. Beat the egg whites until stiff with the whisk attachment. While the sugar cooks over medium heat for two minutes, pour hot sugar into the bowl to cook the egg whites into a meringue. Beat until almost cool.
7. Combine the meringue mixture into the cooled chocolate mixture until smooth and completely combined.
8. Pour the mousse mixture into a bowl to serve. Let it sit in the refrigerator for four hours to set completely before serving.
Black Tie Mousse Cake from Misti Stowers, owner of Buttercream Bakery in Arkansas
For her mousse cake (not pictured), baker Misti Stowers uses cream cheese – and consists of four layers. (iStock)
Ingredients
Swiss chocolate cake mix (in box)
¾ cup semi-sweet chocolate chips
4 ounces of cream cheese
1 teaspoon unflavored gelatin (second layer)
1 cup whipped cream (second layer)
¼ cup powdered sugar
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1 teaspoon unflavored gelatin (third layer)
1 cup white chocolate chips
1 ½ cups whipped cream (third layer)
¾ cup heavy whipping cream
1 12 ounce bag of milk chocolate chips
Directions
First layer (cake)
1. Bake Swiss chocolate cake (follow box instructions) and spread thinly in a 10-inch pan.
Second layer (chocolate mousse)
2. Gently melt the semisweet chocolate chips and cream cheese together in the microwave.
3. Whisk everything together, making sure no chocolate lumps remain. Let cool.
4. In a small bowl, mix 1 tablespoon cold water with 1 teaspoon unflavored gelatin to dissolve. Then whisk in 2 tablespoons of boiling water.
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5. Measure 1 cup of heavy cream into a deep bowl or 4-cup measuring cup.
6. Add ¼ cup of powdered sugar and dissolved gelatin to the whipped cream. Beat on high speed until stiff peaks form.
With the holidays quickly approaching, a decadent mousse recipe could be a great addition to elevate almost any dessert table this season. (iStock)
7. Fold the chocolate cream cheese mixture into the whipped cream. Continue folding until completely mixed.
8. Spread the chocolate mousse evenly over the chocolate cake layer. Place in the refrigerator while you make the white chocolate mousse layer.
Third layer (white chocolate mousse)
9. In a small bowl, soften 1 teaspoon of unflavored gelatin in 1 tablespoon of cold water.
10. Bring ½ cup heavy cream to a boil.
11. Beat the softened gelatin into the boiling cream and whisk until dissolved.
12. Pour the boiling cream over 1 cup of white chocolate chips.
13. Stir until the chips are melted and completely smooth.
14. Measure 1 cup of whipped cream into a deep bowl or measuring cup. Beat until stiff peaks form.
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15. Fold the melted white chocolate into the whipped cream. Continue folding until completely incorporated.
16. Divide the white chocolate mousse over the chocolate mousse layer. Place it in the refrigerator and let it cool for at least an hour before assembling the cake.
Fourth layer (ganache)
17. Heat the whipped cream in the microwave until it starts to bubble.
18. Add the chocolate pieces and let sit. Then stir vigorously until your ganache mixture is smooth.
Chocolate Chip Cupcakes with Chocolate Mousse (vegan) from ‘LOVE: My Love Expressed Through Food’ by Chef Richard Ingraham
This vegan chocolate chip cupcake with chocolate mousse was created by chef Richard Ingraham. (Richard Ingraham)
The ingredients in this recipe are intended to be vegan, but can be substituted to suit your dietary preferences. Serves 4.
Ingredients for cupcakes
1 cupcake flour
5 tablespoons cocoa powder
3 tablespoons coconut sugar
2 teaspoons pure vanilla extract
3 tablespoons almond butter
¼ cup coconut yogurt
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½ cup almond milk
1 flax egg or 1 whole egg
1 tablespoon linseed mill
2 1⁄2 tablespoons of water
½ cup semi-sweet chocolate chips
1 pint of raspberries
Directions for cupcakes
1. Preheat your oven to 350 degrees. Grease four ramekins.
2. Mix cake flour, cocoa powder and coconut sugar in a medium bowl.
3. In a separate small bowl, combine pure vanilla extract, almond butter, coconut yogurt, almond milk, and flax egg (or 1 whole egg).
4. Fold the wet ingredients into the dry ingredients until well incorporated. Fold in chocolate pieces.
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5. Spray each ramekin with nonstick cooking spray. Fill each bowl ¾ full with the batter.
6. Place the dish in the preheated oven and bake for 20 to 25 minutes. Remove from the oven and let cool completely.
Ingredients for chocolate mousse
5 ounces semisweet chocolate chips
3 avocados
4 tablespoons unsweetened cocoa powder
3 teaspoons agave nectar
¼ cup almond milk
1 1⁄2 teaspoon pure vanilla extract
¼ teaspoon kosher salt
Directions for chocolate mousse
1. Place the chocolate chips in a microwave-safe bowl. Microwave in 15 second bursts, stirring until melted. Set aside and let cool until just warm.
2. Halve the avocados, pit them and put them in a food processor.
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3. Add the melted chocolate, cocoa powder, agave, almond milk, pure vanilla extract and kosher salt.
4. Mix until very smooth and creamy, scraping down the bowl as necessary. Taste and adjust seasonings.
5. Place in the refrigerator until well chilled. Cover the cupcakes with the chocolate mousse, raspberries and chocolate pieces.
These recipes were shared with Fox News Digital.
