Arkansas baker presents award-winning dessert cake
Misti Stowers, operator of Buttercream Bakery in Arkansas, presents her take on the possum pie that 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” shade of brown reminiscent of warm coffee and rich chocolate.
Laurie Pressman, vice president of the Pantone Color Institute, told Fox News Digital that the selection “further recognizes 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 evokes feelings of contentment, stimulates a positive state of inner peace, calm and balance and also helps to be in harmony with the world around us.”
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Pressman described Mocha Mousse as a “sophisticated and lush brown that expands our perception of brown tones from humble and down-to-earth” to “luxury.”
With the holidays fast approaching, a decadent mousse recipe could be a great addition to enhance almost any dish Dessert table.
Mocha Mousse is described as a color that encourages indulging in “simple pleasures.” (The development)
Here are three chocolate mousses Recipes to consider.
They come from Paul Nolan, executive pastry chef at Thomas Preti Events to Savor in New York City – as well as bakery owner Misti Stowers from Arkansas and chef and author Richard Ingraham from South Florida.
Mocha mousse from “Chef Paul” to enjoy at Thomas Preti Events
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 full chocolate)
1 tablespoon instant espresso powder
50 grams of cold water
2 teaspoons gelatin powder
1 teaspoon agar
50 grams glucose syrup (can be replaced with corn syrup if necessary)
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900 grams of cream
pinch of salt
3 egg whites
170 grams sugar, dissolved in water (this should be similar to wet sand in a pot)
Directions
1. Dissolve gelatin powder in cold water.
2. Mix gelatin in water with glucose and agar in a separate small pot. Heat over low heat until the liquid simmers gently.
3. Heat cream with salt. Don’t cook. Pour cream over the chocolate and espresso until they melt. Whisk gently to dissolve.
4. Add the agar-gelatin-glucose mixture to the chocolate and let it cool for 30 minutes. Stir occasionally.
5. Bring a small pot of sugar to a boil and heat the sugar to 240 degrees. Place the egg whites in a mixing bowl to make meringue.
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6. Beat the egg whites with the whisk attachment. While the sugar cooks over medium-high heat for two minutes, then pour hot sugar into the bowl to cook the egg whites into a meringue. Beat until almost cool.
7. Mix 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 rest in the fridge for four hours to set completely before serving.
Black Tie Mousse Cake by 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 (packaged)
¾ cup semisweet chocolate chips
4 ounces cream cheese
1 teaspoon unflavored gelatin (second layer)
1 cup cream (second layer)
¼ cup powdered sugar
The Arkansas dessert with an animal in its name is an award-winning possum-free treat.
1 teaspoon unflavored gelatin (third layer)
1 cup white chocolate chips
1 ½ cups cream (third layer)
¾ cup heavy whipping cream
1 12-ounce bag milk chocolate chips
Directions
First layer (cake)
1. Bake Swiss chocolate cake (see package instructions) and spread thinly in a 10-inch pan.
Second layer (chocolate mousse)
2. Gently melt semisweet chocolate chips and cream cheese in the microwave.
3. Mix everything together, making sure there are no lumps of chocolate left behind. Allow to 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 in a deep bowl or 4-cup measuring cup.
6. Add ¼ cup powdered sugar and dissolved gelatin to the cream. Beat at high speed until stiff peaks form.
With the holidays fast approaching, a decadent mousse recipe could be a great addition to brighten up almost any dessert table this season. (iStock)
7. Fold the chocolate and cream cheese mixture into the whipped cream. Continue folding until everything is completely mixed.
8. Spread the chocolate mousse evenly over the chocolate cake base. Place in the fridge while you prepare the white chocolate mousse layer.
Third layer (white chocolate mousse)
9. In a small bowl, soak 1 teaspoon unflavored gelatin in 1 tablespoon cold water.
10. Bring ½ cup cream to a boil.
11. Stir the soaked gelatin into the boiling cream and stir until dissolved.
12. Pour the boiling cream over 1 cup white chocolate chips.
13. Stir until chips are melted and completely smooth.
14. Measure 1 cup of 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 fully 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 whipped cream in the microwave until it begins to bubble.
18. Add the chocolate chips and let sit. Then stir vigorously until the 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 vegan, but can be substituted according to your dietary preferences. For 4 people.
Ingredients for cupcakes
1 cupcake flour
5 tablespoons cocoa powder
3 tablespoons coconut blossom sugar
2 teaspoons pure vanilla extract
3 tablespoons almond butter
1⁄4 cup coconut yogurt
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1⁄2 cup almond milk
1 flax egg or 1 whole egg
1 tablespoon flaxseed mill
2 1⁄2 tablespoons water
1⁄2 cup semisweet chocolate chips
1 pint of raspberries
Cupcake instructions
1. Preheat your oven to 350 degrees. Grease 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. Fold the wet ingredients into the dry ingredients until well combined. Fold in chocolate chips.
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5. Spray each baking dish with nonstick spray. Fill each baking dish ¾ full with the dough.
6. Transfer the ramekins to the preheated oven and bake for 20 to 25 minutes. Remove from oven and allow to cool completely.
Ingredients for chocolate mousse
5 ounces semisweet chocolate chips
3 avocados
4 tablespoons unsweetened cocoa powder
3 teaspoons agave nectar
1⁄4 cup almond milk
1 1⁄2 teaspoons pure vanilla extract
1⁄4 teaspoon kosher salt
Chocolate mousse instructions
1. Place chocolate chips in a microwave-safe bowl. Microwave in 15 second increments, stirring until melted. Set aside and let cool until just warm.
2. Halve the avocados, de-seed them and place 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. Blend until very smooth and creamy, scraping from bowl as needed. Taste and adjust seasonings.
5. Refrigerate until well chilled. Top the cupcakes with chocolate mousse, raspberries and chocolate chips.
These recipes were shared with Fox News Digital.
