In a deep saucepan, place butter, cacao butter, mascarpone, sour cream, stevia and sea salt. Melt the ingredients over a medium temperature and stir with a whisk.
When all the ingredients are unified, pour out 1/4 of the mixture in a bowl and return the saucepan to the stove. Add raw cacao powder and stir well to get a smooth emulsion.
In a smaller saucepan place all the spices and add 4 tbsp of Ouzo and sparkling mineral water. Bring it to a boil and let it simmer for 3 minutes. Alcohol will evaporate.
Using a thick strainer, pour in this spice mixture to your dark mousse mixture. Stir well and heat it just for another 2 minutes so that it unifies.
Pour in the dark mousse in 6 small dessert glasses and top with the light mousse.
Decorate with raw cacao powder, Ceylon cinnamon or any powder spice of your choice!
Serve it well chilled.