White chocolate mousse
In this chocolate mousse, gelatin is used to gel. This makes the mousse better suited for freezing in a mold. The mousse remains stable after thawing.
Allergens and dietary requirements
- Cow's milk
- Egg
- Soy
- Lactose
In this chocolate mousse, gelatin is used to gel. This makes the mousse better suited for freezing in a mold. The mousse remains stable after thawing.