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.
Key features
-
ProvenanceProduced In Eu
Product
Composition
-
Cocoa content19%Cocoa butter0%Fat free cocoa0%
Commande
UGS Produit
Order codes
- MXD-125MOCHGE6-Z85Shelf life: 12 months