Instant White Mousse Mix - Artificial & Natural Chocolate Flavor. One Step Dark Chocolate Mousse Mix. PPowdered cold soluble fresh cream stabilizer for the production of freeze- and cut-stable fresh cream tortes and fillings. Adding more liquid will result in a less stable finished product. Do not overwhip the heavy cream. Fold carefully into the fond. Refrigerate finished product for at least three hours. Whipping up a mousse for dessert has never been easier with this magical powder. Click here for spec sheet
Weight: 2.2 lbs sold each
Dark Chocolate Mousse Mix 2.2 lb - Noel
Add contents to 1/2 gallon of whipping cream or non dairy whip topping.
In electric mixer, whip at low speed for one minute.
Scrape down sides of bowl and continue to whip at high speed until desired peak is obtained.
Place in suitable containers and refrigerate until ready to serve.
The finished product can be used to make mousse pies, parfaits, and for filling cream puffs.
The mousse may be frozen for indefinite periods.
