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Chocolate Mousse (with Gelatine)

For diplomat cakes, mousses, dessert creams and cake fillings. Large yield: 400g makes 23 portions of 60g each. Combine 400g mousse powder with 400ml water. Whip at high speed for 5 minutes. Fold in 600g whipped cream. Leave to cool for 2 hours, then decorate.

Chocolate Mousse (without Gelatine)

For diplomat cakes, mousses, dessert creams and cake fillings. Easy to prepare in just one step. Without added gelatine. Large yield: 500g makes 25 portions of 60g each. Combine 500g mousse powder with 1l whole milk*. Whip at low speed for 1 minute and at high speed for 3 to 4 minutes. Leave to cool for 2 hours, then decorate.

White Chocolate Mousse (without gelatine)

For diplomat cakes, mousses, dessert creams and cake fillings. Easy to prepare in just one step. Without added gelatine. Large yield: 500g makes 25 portions of 60g each. Combine 500g mousse powder with 1l whole milk*. Whip at low speed for 1 minute and at high speed for 3 to 4 minutes. Leave to cool for 2 hours, then decorate.

Cappuccino Mousse

For diplomat cakes, mousses, dessert creams and cake fillings. Easy to prepare in just one step. Without added gelatine. Large yield: 500g makes 25 portions of 60g each. Combine 500g mousse powder with 1l whole milk*. Whip at low speed for 1 minute and at high speed for 3 to 4 minutes. Leave to cool for 2 hours, then decorate.

Lemon Mousse

For diplomat cakes, mousses, dessert creams and cake fillings. Easy to prepare in just one step. Without added gelatine. Large yield: 500g makes 25 portions of 60g each. Combine 500g mousse powder with 1l whole milk*. Whip at low speed for 1 minute and at high speed for 3 to 4 minutes. Leave to cool for 2 hours, then decorate.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
Vereinigte Staaten

+1 610 872 4528