Chocolate Hojicha Mousse Recipe

As the weather gets warmer, I know fewer and fewer of you want to turn on your dinky ovens. So here is a very quick and easy recipe that’s fancy enough for a dinner party dessert.

Today’s recipe is sponsored by Pique Life, and their metabolic Pu’er teas. Pu’er is a naturally fermented Chinese tea that is known for its great earthy, rich flavor, and also supports digestion. As the season have been changing, ’ve been leaning into more grounding rituals like this to help support that natural seasonal shift.

Pique Life has a green and black Pu’er Tea that they’ve kindly shared with me. The green tea is rich in polyphenols and catechins, which supports immune resilience, and promotes clean, steady energy. The black tea supports digestion, microbiome diversity, and metabolic efficiency. I’ve been using them as part of a simple daily rhythm—Black Pu’er in the morning for gentle metabolic support, and Green Pu’er later in the day when I want something grounding but light.

Since these are tea crystals, they’re super easy to pop into hot or cold water, and I’ve enjoyed sipping on this tea while making and writing this recipe.

If you’re interested in trying some out, click the link here. Pique is also offering 20% off for life + free gifts for a limited time as part of their seasonal spring offer, which makes it a great moment to start a daily ritual like this.

Chocolate Hojicha Mousse Recipe

Ingredients

• 180 g milk (¾ cup)

• 20 g brown sugar (1 tablespoon + 1 teaspoon)

• 220 g dark chocolate, chopped* (1¼ cups)

• 300 g heavy cream (1¼ cups)

• 1 teaspoon hojicha powder (optional)

• pinch of sea salt

*Use chocolate chips or chopped chocolate so the chocolate melts evenly. The higher the percentage of cocoa the firmer the set of the finished mousse.

Instructions

1. Add the milk, brown sugar, and salt to a small saucepan and heat over medium-low until the sugar has dissolved and the milk is steaming, but not boiling.

2. Once the milk is hot, add the hojicha powder (optional) and whisk until fully combined and smooth.

3. Place the chopped dark chocolate in a bowl. Pour the hot milk mixture over the chocolate and let it sit for about 30 seconds. Let the chocolate mixture cool to room temperature. It should still be fluid, not set.

   1. If the chocolate mixture is still lumpy, melt in the microwave in 20-second intervals until smooth.

4. In a separate bowl, whip the heavy cream to soft peaks.

5. Fold a small amount of the whipped cream into the cooled chocolate mixture first to loosen it.

6. Gently fold in the rest of the whipped cream in 2 to 3 additions until no streaks remain, being careful not to knock out too much air.

7. Spoon or pipe the mousse into serving glasses or bowls, then chill for at least 2 hours, or until set.

8. Before serving, top with whipped cream, flaky salt, or olive oil to garnish.