White chocolate mousse powder, freeze-stable, suitable for whipping. Quick one-step preparation without gelatine. Ideal for diplomat cake, mousses, dessert creams, and torte fillings. A little goes a very long way: 500 g provides 25 portions of 60 g each. Stir 500g of mousse powder into 1l of whole milk, provides 25 portions of 60g each. Beat at a low speed for 1 minute and at a high speed for 3 to 4 minutes. Leave to cool for 2 hours and then decorate.