Mango & Passion Fruit White Chocolate Mousse

Ingredients

800g Callebaut White Chocolate Mousse Powder
1 Litre of Milk
Colac Tropical Fruit Sundae Topping

Method

Add this totally tropical treat to your summer pudding menu and watch your customers try to resist the temptation! This indulgent combination of silky, white chocolate mousse and sharp, exotic fruits will tingle your taste buds.

How to Make Mango and Passion Fruit White Chocolate Mousse:

Combine 800g Callebaut white chocolate mousse powder with 1 litre of milk or dairy alternative, and beat for 5 minutes before scooping into a piping bag
Spoon Colac Tropical Fruit Sundae Topping into a glass and layer with white chocolate mousse until you reach the top
Refrigerate for approx. 6 hours or overnight
Before serving, decorate as preferred (we like white chocolate shavings and Passion Fruit Spray Dried Powder)

Enjoyed this recipe? For a more autumnal take, why not switch the tropical fruit for forest fruit sundae topping, and the white chocolate mousse for dark chocolate?

Approximate costs

£24.55

Per batch

£1.02

Per mousse

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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