I’ve always loved making fun, refreshing desserts during the summer, and this Mint Chocolate Mousse Zongzi is one of the most visually stunning and delicious treats I’ve ever created. It’s cool, creamy, and absolutely unforgettable!
Mint Chocolate Mousse Zongzi
I made this recipe with the inspiration of combining modern mousse textures with the shape of traditional zongzi. Inside the jet-black mousse shell is a creamy mint chocolate cheesecake filling with just the right amount of sweetness and crunch. It’s a no-bake dessert that looks like a jewel and tastes like a dream.
Why you‘ll love this recipe
It’s no-bake and perfect for summer.
The combination of mint, chocolate, and cream cheese is refreshing and indulgent.
The stunning black and blue-green contrast makes it perfect for gifting or afternoon tea.
You’ll get a rich, layered texture: mousse, creamy center, and crunchy chocolate bits.
It’s easy to customize and great for festivals or parties.
Ingredients
- 180g cream cheese (softened at room temperature)
- 30g granulated sugar
- 35g mint syrup (recommended: Monin for rich flavor)
- 100g heavy cream (cold)
- 15g dark chocolate (60%+ cocoa, finely chopped)
- 2–3 drops blue food coloring (optional)
- 140g heavy cream (cold)
- 30g granulated sugar
- 6g bamboo charcoal powder (sifted)
- 200g thick yogurt (Greek or unsweetened yogurt recommended)
- 40ml hot milk (about 50°C)
- 12g gelatin sheets (softened in ice water)
Instructions
Step 1: Make the Mint Chocolate Cream Cheese Filling
In a bowl, combine softened cream cheese, granulated sugar, and mint syrup. Beat with a hand whisk on low speed for about 2 minutes until smooth and lump-free.
Add heavy cream and fold gently with a spatula until well combined.
Optional: Add blue food coloring and mix until evenly colored.
Stir in chopped dark chocolate until evenly distributed.
Transfer the mixture into a piping bag and pipe into zongzi molds (or rectangular molds).
Freeze for at least 4 hours until fully set (should feel firm when pressed).
Step 2: Make the Midnight Black Mousse Zongzi Skin
After soaking, squeeze the water from gelatin sheets and stir into hot milk until completely melted. Keep warm.
In a chilled bowl, whip heavy cream, sugar, and bamboo charcoal powder on medium speed until it reaches a thick yogurt-like texture (about 70% whipped with soft peaks).
Add thick yogurt to the whipped cream and fold gently.
While stirring quickly, slowly pour in the gelatin-milk mixture to prevent lumps or partial setting.
Strain the mousse once to remove any charcoal clumps for a smoother finish. Transfer into a piping bag.
Step 3: Assemble and Set
Pipe mousse mixture into the molds until about halfway full.
Insert the frozen mint chocolate filling in the center.
Fill the rest of the mold with mousse and smooth the surface.
Freeze for at least 3 hours until completely set.
Before unmolding, warm the mold edges using a hairdryer (10 seconds) or wrap with a warm towel (30 seconds).
Unmold gently. Chill in the refrigerator for 1 hour before serving for the best texture.
Frequently Asked Questions
Can I use fresh mint instead of syrup?
Yes! You can blend 10 mint leaves with 20g honey and 15ml hot water, then strain and chill to use as a syrup substitute.
Can I replace bamboo charcoal powder?
Absolutely. You can use cocoa powder (for a chocolate flavor) or butterfly pea flower powder (for a purple hue).
How do I prevent sticking when unmolding?
Brush the mold with a thin layer of melted butter or use non-stick spray before filling. This makes unmolding much easier.
What‘s the best mold to use?
Silicone zongzi molds work best, but you can also use any silicone mold with a deep cavity, like mini loaf or pyramid shapes.
Can I prepare this ahead of time?
Yes, these can be made up to 3 days in advance. Keep frozen, and move to the fridge 1 hour before serving.
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