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

Composition

  • Cocoa content
    20%
    Cocoa butter
    0%
    Fat free cocoa
    0%

Commande

UGS Produit

Order codes
  • MXD-128MOUCHE6-Z61
    Shelf life: 12 months

Nous contacter

Commercial le plus proche

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

Bureau le plus proche

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
États-Unis

+1 610 872 4528