Our recipes

Lemon Mousse

Lemon Mousse on a edible vegan dark Belgian chocolate cups.


1 cup heavy chilled cream

2 large egg yolks

1 1/2 tablespoon sugar

Pinch salt

1/2 cup heavy cream

2 tablespoon lemon juice (to taste)

1 whole zest of lemon


Heat 1/2 cup of heavy cream in a heavy, 1-quart saucepan until hot. Combine egg yolks, sugar,

and a pinch of salt in a metal bowl and whisk well, then slowly add hot cream in a steady

stream while continuing to whisk. Transfer mixture into the same, clean heavy saucepan and

cook over over moderately low heat, constantly stirring until the thermometer reads 160*F. Pour

custard into a fine-mesh sieve and use a spatula to push it through into a bowl then stir in

lemon juice and lemon zest.

Beat the 1\2 cup of heavy cream in a bowl with an electric mixer until it holds stiff peaks. Fold

in whipped cream with custard and combine well.

Now fill your g9 chocolate cups and indulge ...

Raspberry Custard Nest

G9 Chocolates - Edible vegan dark Belgian chocolate cups.

Ingredients :


3 egg yolks
1 whole egg
1/4 cup granulated sugar
1 cup of heavy whipping cream
1 basket of raspberries
Powdered sugar for dusting (optional)
1 box of Apollo Kataifi shredded phyllo dough (only thaw what you will use in the refrigerator) 

Directions :

Preheat oven to 350oF.

Whisk egg and egg yolks with sugar, do not make frothy!  

Add and blend heavy cream until smooth. Strain with a fine mesh sieve into a 8-inch baking dish.

Bake for 15-17 minutes until set, do not over bake. There is heat that will carry over after it
is taken out of the oven. Let it cool at room temperature or for a firmer texture chill in the
refrigerator for 1 hour.
Scoop custard into the chocolate cups place 2-3 raspberries on one side and baked nest
on the other. Dust with powdered sugar.


1. Bake enough for the amount of chocolate cups you will be serving. A little bit goes a long way with the shredded phyllo dough. Please follow instructions on the box. 

G9 edible chocolate cups recipes

G9 Chocolates - Edible vegan dark Belgian chocolate cups.


1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon of baking soda
1 teaspoon of ground cardamom 1/4 teaspoon of salt

2 large eggs (room temperature)
1 cup sour cream (room temperature)
Espresso powder for dusting (optional)
Orange sabayon
5 large egg yolks
1/2 cup granulated sugar
1 cup of orange liqueur or 1 cup of freshly squeezed orange juice


  1. Preheat oven to 350oF and grease 9-inch square baking pan or dish.
  2. Whisk well or thoroughly sift all the dry ingredients into a large bowl. Beat eggs and sour
    cream into a separate bowl.
  3. Add into the dry ingredients and mix until smooth, but be careful not to over mix as it will
    toughen the batter.
  4. Spread batter evenly onto the greased pan and bake for about 25 minutes or until toothpick
    comes out clean. Let it cool for 15 minutes then transfer to a cooling rack.
  5. Pinch a portion to build a little mound into the chocolate cups, spoon the orange sabayon
    on top, and dust with espresso powder.

Orange sabayon

  1. Measure out ingredients and make once your cake is cooling down on the rack.
  2. Set up a double boiler over high heat and once it is at a rolling boil whisk egg yolks, orange
    juice or orange liqueur, and sugar, in the top boiler. Reduce heat to low and continue to stir with a heat-proof spatula for 10 minutes, remove from heat, whisk until it’s thickened with a pale yellow color. This mixture should not get too hot to the point where you can’t taste it with your clean finger! Serve warm and drizzle over your cardamom coffee cake.