What is milkybar mousse?

Description. White chocolate mousse. Creamy Milkybar White Chocolate Mousse. Enjoy milky deliciousness in a creamy, smooth and bubbly white chocolate mousse. Milkybar White Chocolate Mousse is an indulgent treat for lunchtime, snacking or in the evening.

Can you freeze milkybar mousse?

Yes there are far more decadent white chocolate pot desserts out there but there is something delightfully guilty about this Milkybar Mousse. Better still pop it in the freezer for an hour and tuck into this even scrummier icy delight.

Does milkybar mousse contain chocolate?

Skimmed milk 70%, white chocolate 10% (sugar, whole milk powder, cocoa butter, natural flavouring, emulsifier (sunflower lecithin)), cream (milk), sugar, skimmed milk powder, native starch, beef gelatine, emulsifier (lactic acid esters of mono – and di glycerides of fatty acids), thickener (sodium alginate).

Is milkybar mousse halal?

Is Milkybar Mousse Halal? Milkybar Mousse is Haram. Milkybar Mousse contains PORK GELATINE ­čÉĚ. Make sure you share this with your friends!

Why did my chocolate mousse not set?

There could be different reasons if your chocolate mousse turns out runny. First, the egg yolk mixture was not thick enough that it coats the back of a spoon. Second, the whipped cream was not stiff enough.

Can you freeze white chocolate mousse?

Can I Freeze Chocolate Mousse? You can absolutely freeze chocolate mousse, and it will last in the freezer for up to 2 months. When ready to use again, do not attempt to heat it in any way. Transfer to the fridge and let it thaw in the fridge until you can spoon it out to serve.

How long do you freeze milkybar mousse?


  1. Pop the Milkybar® Mousse into freeze for at least 4 hours.
  2. Once frozen, turn the Mousse upside down and push out of the carton on to a plate.
  3. Drizzle Carnation® Caramel Drizzle Sauce.
  4. Add chopped Strawberries and Raspberries, and crumble a biscuit on top and enjoy!

Can you freeze mousse with egg white?

Gently fold remaining eggwhite into chocolate mixture. Spoon into prepared ramekins. Fold over excess plastic wrap to cover. Freeze for at least 3 hours or overnight, if time permits, until firm.

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