Préparation for Mousse au chocolate blanc

For diplomatic cakes, mousses, crème desserts and cake fillings.

Easy to prepare in a single step. No added gelatin.

High yield: 500 g makes 25 portions of 60 g each.

Mix 500 g mousse powder with 1 l whole milk. Beat on low speed for 1 minute, then on high speed for 3-4 minutes. Chill for 2 hours, then decorate.