White Chocolate Coconut Lime Mousse (Celine Plano - Pastry Chef & Technical Advisor - Chocolate Academy Center Chicago)

Ingredients Preparation
150g Coconut Puree
100g Coconut Water
Mix together the coconut puree and coconut water.

200g Callebaut White Chocolate Mousse Mix Incorporate to the Callebaut White Chocolate Mousse Mix and whip to the desired consistency or for about 8 to 10 minutes.
*It is important to use very cold liquid for a better result and great stability of the mousse.