Chocolate mousse - premix

Callebaut’s instant chocolate mousse mixes are ideal for when you lack the time to create a chocolate mousse from scratch. It’s a quick and easy solution with a perfect taste and texture.

GOOD TO KNOW

What should you take to heart when making chocolate mousse with Callebaut Chocolate Mousse Powder?
Great solution for when you don’t have the time to create a chocolate mousse for choux pastries and dessert glasses from scratch.

Bigger pastries require chocolate mousse with a denser texture, like mousse based on pâte à bombe or crème anglaise.

Apply the mousse straight away: pour it into a piping bag and pipe it into your choux pastries or dessert glasses immediately.

Store the desserts in a refrigerator to make the mousse crystallise and develop its creamy smooth texture.

Cooling your chocolate mousse in a refrigerator for about 2 to 3 hours will give it the perfect texture to make quenelles.

Step 1
Measure out 400 g of the Callebaut Chocolate Mousse Powder of your choice (dark, milk or white) and add it to a mixing bowl.

Step 2
Add 0.5 l of milk to the mixing bowl.

Step 3
Mix the whole together in a stand mixer at high speed for about five minutes.

Step 4
Pour the chocolate mousse into a piping bag and pipe it immediately into your choux pastries or dessert glasses.

Step 5 
Store the desserts in a refrigerator to make the mousse crystallise and develop its creamy smooth texture.