Duo of dark and white chocolate mousse

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
level 1

A great dessert made easy: or how to serve 2 chocolate mousses in one. This recipe is ready in no time when using Callebaut®'s chocolate mousse premixes.

Recipe components

Mousse duo


Whip up (800g mousse to 1L milk) and put into a small piping bag without a nozzle.

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.