Recipe of the month is:

Chocolate Mousse

With Rousselot® 150 PS

The gelatin Rousselot 150 PS allows obtaining a fine and homogeneous texture in dairy mousses and gives stable quality during storage.





  • Blend the powders and disperse them into the milk at 50°C.
  • Add the cream and chocolate.
  • Heat to 95°C.
  • Homogenization at 120 bars.
  • Heat treatment: pasteurization or sterilization.
  • Cool down to 10°C.
  • Aerate on a continuous beater under pressure to reach a density of 0.6
  • Fill and store at 5°C.

             Contains allergens: milk





Formulation complies with EU regulations. Always consult the local  requirements regarding labelling outside EU.
©Rousselot. This recipe cannot be reproduced, distributed, translated and used without prior permission of Rousselot.

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