The study was initiated to generate data on the effectiveness of emulsifiers in the cocoa mixture (use as a beverage) with the suitable cocoa butter content remaining in cocoa powder. The experimental designs and comparative analyses will provide the information and knowledge needed in using emulsifiers for improving cocoa powder dispersibility, through viscosity and emulsion stability analysis. The present study was conducted to improved cocoa powder mixtures which have good dispersibility in liquids. Emulsifier of four types (polysorbate, sorbitan monostearate, lecithin from egg yolk/vegetable oil) with the concentrations ranging from 0.25 to 0.7% on the viscosity and emulsion stability of cocoa powder (16 and 20% of cocoa butter contents remained in cocoa powder) were investigated. The obtained results showed that stabilizer levels markedly affected the viscosity and emulsion stability of whipped mixture which increased with higher levels of emulsifiers and cocoa butter contents. The dispersibility of cocoa powder can be significantly increased by adding emulsifiers with the best results achieved at 0.572 and 0.668% of sorbitan monostearate and polysorbate, respectively, in comparison with lecithin. The organoleptic evaluation on the cocoa powder samples also showed there were significant differences (P≤0.05) in the sensory attributes of the product at this concentration. This sample was adjudged the best based on the overall acceptance.