Dark Chocolate Mousse Preparation

Freeze-stable chocolate mousse powder, suitable for whipped preparation. Fast, one-step preparation without gelatine.

A small amount is enough for an excellent yield, easy to prepare in a single step. Ideal for diplomats, mousses, cream desserts and pie fillings.

Mix 500 g powder with 1 l whole milk, to give 25 portions of 60 g each. Whip for one minute at low speed, then at high speed for 3-4 minutes. Leave to cool for 2 hours, then decorate.