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.