KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Spicy Chocolate Mango Mousse






20 min


Chill Time
30 min


Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

Chocolate mousse

130 gdark chocolate sauce
20 gcocoa powder (unsweetened)
350 mlcream (min. 33% fat content)

Spicy mango mousse

80 mlmango fruit mix
40 mlspicy mango syrup
130 gyoghurt (ideally with 10% fat content)
240 mlcream (min. 33% fat content)

For the mango ragout and for decorating

 a ripe mango
 mango fruit mix

For the chocolate mousse, stir the chocolate sauce with the cocoa powder until smooth and slowly stir the cream into it. Fill into the KAYSER cream whipper* using a sieve.

For the mango mousse, stir the yoghurt with the mango fruit mix and the spicy mango syrup until smooth. Stir the cream in and fill it into another KAYSER cream whipper* using the sieve. Screw the respective head firmly onto each KAYSER bottle, screw in the KAYSER cream charger and refrigerate. Shake 3–4 times each before serving.

Cut the mango into small cubes, mix them with a little mango fruit mix and fill into glasses to a height of about 2 cm. Dispense the chocolate mousse and mango mousse and decorate it with mango fruit mix and mint.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.