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.

Key features


  • Cocoa content
    Cocoa butter
    Fat free cocoa


Product SKU

Order codes
  • MXW-150MOUWIE6-Z61
    0.5 kg bag | 6 bags/box
    Shelf life: 12 months

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Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs

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

+1 610 872 4528