Mousse Duo (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
Callebaut White Chocolate Mousse Whip up (800g mousse to 1L milk) and put into a small piping bag without a nozzle.
Callebaut Milk Chocolate Mousse Whip up (800g mousse to 1L milk) and put into another small piping bag.
Put the 2 small bags into one large piping bag with a serrated nozzle, ensure that the openings of both bags fit well into the nozzle.

Finishing and presentation
Pipe the mousse into a glass at the last minute. Make a hole in it with a small spoon and pour in Callebaut Red Fruit Topping. Add the decoration of your choice.