Mocha Mousse and Walnut Rocks Recipe

When it comes to the world of chocolates, one name stands out prominently – Zeba Kohli. Zeba has earned her reputation as a true chocolate aficionado, having left her mark in various facets of the chocolate industry.

She’s not only been a judge at prestigious events like the International Chocolate Awards but also served as a chocolate taster and consultant. In addition, Zeba is the entrepreneurial mind behind Fantasie Fine Chocolate.

Her remarkable expertise extends to the global stage as well. Zeba holds the distinction of being the sole Indian judge for ‘Bean To Bar’ chocolate competitions.
Beyond that, she has presided over chocolate competitions spanning regions like Italy, the Mediterranean, Europe, Africa, the Middle East, and the Asia Pacific.
In fact, her involvement in the chocolate world takes her to diverse locations, such as Spain, where she has been busy presenting awards in high-end chocolate competitions.

Zeba’s passion for chocolates is deeply rooted in her admiration for this versatile ingredient. She sees a reflection of her own adaptability and her desire to bring smiles to people’s faces in the delightful nature of chocolates.

With her warm smile, Zeba shared two delectable chocolate recipes exclusively for TheGlitz Magazine 


Yield: Approximately 900 grams

Preparation Time: 2 hours


– 40 grams instant coffee powder

– 400 grams condensed milk

– 500 grams melted Dark Chocolate



  1. In a container, combine the condensed milk and 40 grams of coffee. Gently heat the mixture in a double boiler until the coffee dissolves, stirring thoroughly. Allow it to cool for 25 minutes.
  2. Melt and temper the Dark Chocolate. Pour the melted Dark Chocolate into a mold, then turn the mold upside down to create hollow shells. Chill the shells in a refrigerator for 15 minutes.
  3. Fill the chilled shells with a coffee truffle mixture. Top them off with the remaining melted Dark Chocolate, then refrigerate for another 25 minutes.
  4. Gently tap each chocolate out of the mold to ensure they do not break and serve.

Walnut Rocks

Yield: 5 dozen

Preparation Time: 1 hour


250 grams walnuts

500 grams melted milk chocolate


  1. Melt the chocolate slabs in a dish over hot water until the mixture reaches a consistency resembling edible Naomi Campbell (smooth and shiny).
  2. Slightly roast the walnuts and chop them into small chunks.
  3. Carefully fold the roasted walnuts into the chocolate mixture, resisting the temptation to lick the bowl clean.
  4. Spoon the mixture onto a tray lined with buttered paper, shaping it into small rock-like forms (not large enough to break a window but not too small to be embedded in platinum rings).
  5. Allow them to cool for 15 to 20 minutes.”

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