PANTONE MOCHA MOUSSE : savour the colour of the year 2025 with de Buyer

Pantone has unveiled its star colour for 2025: Pantone 17-1230 Mocha Mousse.

This velvety brown follows Peach Fuzz, the Colour of the Year 2024, and embodies a quest for serenity and grounding—a reflection of the growing appeal of natural, comforting tones. Inspired by this, we asked Chef Philippe Laruelle to create a special recipe for the occasion. Here’s how to prepare a delicious chocolate mousse.

Ingredients:

4 egg yolks (or 80 g)

100 g caster sugar

50 g flour

500 ml whole milk

400 g dark chocolate

700 g whipping cream (35% fat)

Recipe

›          Melt the chocolate in a bain-marie while heating the milk in a saucepan.

›          Meanwhile whisk the egg yolks with the sugar in a mixing bowl.     

›          Add the flour.

›          Pour the boiling milk into the bowl.

›          Mix, return the mixture to the heat and cook, whisking constantly until it boils.

›          Incorporate the melted chocolate into the mixture and mix again.

›          Let cool, then cover with cling film pressed directly onto the surface, and leave at room temperature.

›          Whip the cold cream in a chilled mixing bowl.

›          Gently fold the whipped cream into the mixture in three additions.

›          Refrigerate for at least 2 hours and up to 4 days before serving.

Recommended utensils by De Buyer

A double-walled stainless steel bain-marie for gently melting chocolate.

A 26.5 cm « Göma » stainless steel whisk, perfect for whipping cream or beating egg whites, depending on the recipe.

A semi-spherical « Cul-de-Poule » stainless steel mixing bowl (ø 24 cm) with a silicone base, ideal for beating egg whites. A conical mixing bowl with a rolled edge in stainless steel. An 18 cm spatula for mixing and scraping.

« Le Tube Essentiel », an automatic piping bag with accessories for precise decorating.

The Chef’s Tip

For a chocolate mousse that is easy to work with, choose a pastry cream base, which offers several advantages: It can be stored for up to 4 days; It is easy to handle and mould, making it perfect for entremets or log cakes; It is versatile and works with all types of chocolate (white, blond, milk, or dark) while maintaining the same proportions.

For a firmer texture when sliced:
If you want a more stable mousse, add 10 g of gelatine (5 sheets) directly into the pastry cream. This ensures a dense texture, ideal for entremets or log cakes that require a clean, precise cut.

Delicious Pairing Ideas: Enhance your chocolate mousse with red berries or citrus fruits, depending on the season. Their tangy notes will perfectly balance the richness of the chocolate. For a more original twist, infuse tea into the milk—bergamot tea or meadowsweet for delicate almond-like notes.

THE CHEF

Philippe Laruelle has an impressive career marked by prestigious credentials: he trained in hospitality schools and under renowned French chefs such as Christian Willer (Le Martinez – Cannes), Emile Jung (Le Crocodile – Strasbourg), Joël Robuchon (Paris), and Alain Ducasse (Monaco). He also served as personal chef to the Minister of National Education in France. Named Maître Cuisinier de France at the age of 29, he is now a member of its executive board. A finalist in the 2004 « Meilleur Ouvrier de France » (MOF) competition, he actively contributes to international culinary associations such as the Prosper Montagné Club and Les Disciples d’Escoffier.As a Culinary Advisor for the Collège Culinaire de France, he works as a chef, trainer, and demonstrator at De Buyer.