Instants - Chocolate Mousse (with Gelatine) - 0.4kg bag - 6 bags in box

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.