Join WhatsApp Channel
Join Telegram ChannelThe official Pantone Color of the Year 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 its selection “extends more to our desire for comfort and the indulgence of simple pleasures that we can offer and share with others.”
She also said: “It is a color that brings feelings of contentment, inspiring a positive state of inner peace, calm and balance, while being attuned to the world around us.”
8 GREAT GIFTS FOR FOOD AND WINE LOVERS THIS HOLIDAY SEASON
Pressman described Mocha Mousse as a “sophisticated, lush brown that expands our perception of browns from humble and grounded” to “luxe.”
As the holiday festivities approach, a decadent mousse recipe could be a great addition to enhance almost any dessert table.
Mocha Mousse is described as a color that promotes “simple pleasures”. (Development)
Here are three chocolate mousse recipes to consider.
They come from Paul Nolan, executive pastry chef at Thomas Preti Events to Savor in New York, as well as Arkansas bakery owner Misti Stowers and South Florida chef and author Richard Ingraham.
Mocha mousse from “Chef Paul” at Thomas Preti Events to savor
The chocolate mousse is presented in small martini glasses created by “Chef Paul” for the Pantone color of the year 2025. (Development)
Ingredients
360 grams of 70% chocolate (can be semi-sweet chocolate chips or solid chocolate)
1 tablespoon instant espresso powder
50 grams of cold water
2 teaspoons of powdered gelatin
1 teaspoon of agar
50 grams of glucose syrup (can be replaced with corn syrup if necessary)
FRENCH TOAST STICKS MADE BY THE CHEF’S FAMILY FOR YOUR FAMILY: TRY THE RECIPE
900 grams of heavy cream
Pinch of salt
3 egg whites
170 grams of sugar dissolved in water (this should be similar to wet sand in a pan)
Instructions
1. Bloom the gelatin powder in cold water.
2. Mix the gelatin in the water with the glucose and agar in a separate small saucepan. Heat over low heat until the liquid simmers gently.
3. Heat the cream with salt. Do not boil. Pour the cream over the chocolate and espresso to melt. Whisk gently to dissolve.
4. Add the gelatin agar and glucose mixture to the chocolate and leave to cool for 30 minutes. Stir occasionally.
5. Bring a small saucepan of sugar to a boil and cook the sugar to 240 degrees. In a mixing bowl, place the egg whites to make the meringue.
10-POUND CINNAMON ROLL AT SMALL TOWN RESTAURANT GOES VIRAL ON TIKTOK: “BIGGER THAN MY HEAD”'
6. Using the whisk, whisk the egg whites. While the sugar boils for two minutes over medium-high heat, before pouring the hot sugar into the bowl to cook the egg whites into meringue. Whisk until almost cooled.
7. Mix the meringue mixture into the cooled chocolate mixture until smooth and completely combined.
8. Pour the mousse mixture into a container for serving. Refrigerate 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), pastry chef Misti Stowers uses cream cheese and has four layers. (iStock)
Ingredients
Swiss Chocolate Cake Mix (Boxed)
¾ cup semi-sweet chocolate chips
4 ounces cream cheese
1 teaspoon unflavored gelatin (second layer)
1 cup heavy cream (second layer)
¼ cup powdered sugar
ARKANSAS DESSERT WITH AN ANIMAL IN ITS NAME IS AN AWARD-WINNING TREAT WITH “NO POSSUM INCLUDED”
1 teaspoon unflavored gelatin (third layer)
1 cup white chocolate chips
1 ½ cups heavy cream (third layer)
¾ cup heavy whipped cream
1 12-ounce bag milk chocolate chips
Instructions
First layer (cake)
1. Bake the Swiss chocolate cake (following package directions) and spread thinly in a 10-inch pan.
Second layer (chocolate mousse)
2. Gently melt the semi-sweet chocolate chips and cream cheese in the microwave.
3. Whisk together and make sure no lumps of chocolate remain. Leave to cool.
4. In a small bowl, mix 1 tablespoon cold water with 1 teaspoon unflavored gelatin to dissolve. Next, whisk in 2 tablespoons of boiling water.
CHOCOLATE LASAGNA FOR A UNIQUE AND DELICIOUS DESSERT: TRY THE RECIPE
5. Measure 1 cup of heavy cream into a deep bowl or 4-cup measuring cup.
6. Add ¼ cup powdered sugar and the dissolved gelatin to the heavy cream. Beat at high speed until stiff peaks form.
As the holiday festivities approach, a decadent mousse recipe could be a great addition to enhance 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 prepare the white chocolate mousse layer.
Third layer (white chocolate mousse)
9. In a small bowl, soften 1 teaspoon unflavored gelatin in 1 tablespoon cold water.
10. Bring ½ cup heavy cream to a boil.
11. Add the softened gelatin to 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 heavy cream into a deep bowl or measuring cup. Beat until stiff peaks form.
CLICK HERE TO SUBSCRIBE TO OUR LIFESTYLE NEWSLETTER
15. Incorporate the melted white chocolate into the whipped cream. Continue folding until completely incorporated.
16. Spread the white chocolate mousse over the chocolate mousse layer. Place in the refrigerator and chill for at least an hour before assembling the cake.
Fourth layer (ganache)
17. Heat the heavy cream in the microwave until it begins to bubble.
18. Add the chocolate chips, 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 also be substituted depending on your dietary preferences. For 4 people.
Ingredients for the cupcakes
1 cupcake flour
5 tablespoons of cocoa powder
3 tablespoons of coconut sugar
2 teaspoons of pure vanilla extract
3 tablespoons of almond butter
1⁄4 cup coconut yogurt
COWBOYS FANS CAN TRY “FRITOS SUNDAE” AT HOME GAMES ALL SEASON
1⁄2 cup almond milk
1 flax egg or 1 whole egg
1 tablespoon of flaxseed mill
2 1⁄2 tablespoons water
1⁄2 cup semi-sweet chocolate chips
1 pint of raspberries
Cupcake Instructions
1. Preheat your oven to 350 degrees. Butter four ramekins.
2. In a medium bowl, combine cake flour, cocoa powder and coconut sugar.
3. In a separate small bowl, combine pure vanilla extract, almond butter, coconut yogurt, almond milk, and flax egg (or 1 whole egg).
4. Stir the wet ingredients into the dry ingredients until well incorporated. Add the chocolate chips.
For more lifestyle articles, visit www.foxnews.com/lifestyle
5. Spray each ramekin with non-stick spray. Fill each ramekin ¾ full with the dough.
6. Transfer the ramekin to the preheated oven and bake for 20 to 25 minutes. Remove from oven and let cool completely.
Ingredients for chocolate mousse
5 ounces semi-sweet chocolate chips
3 lawyers
4 tablespoons unsweetened cocoa powder
3 teaspoons of agave nectar
1⁄4 cup almond milk
1 1⁄2 teaspoons pure vanilla extract
1⁄4 teaspoon kosher salt
Preparing the chocolate mousse
1. Place chocolate chips in a microwave-safe bowl. Microwave in 15 second bursts, stirring until melted. Set aside and let cool until barely warm.
2. Cut the avocados in half and pit them, then put them in a food processor.
CLICK HERE TO GET THE FOX NEWS APP
3. Add the melted chocolate, cocoa powder, agave, almond milk, pure vanilla extract and kosher salt.
4. Blend until very smooth and creamy, scraping the bowl as needed. Taste and adjust the seasonings.
5. Refrigerate until well chilled. Top the cupcakes with chocolate mousse, raspberries and chocolate chips.
These recipes were shared with Fox News Digital.