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