Instant Chocolate Mousse Mix from Pastry Star whips up on whole milk alone into a dark chocolate mousse, with no eggs to fold and no chocolate to temper. A few minutes on high speed and it climbs into soft, airy peaks.

Dutched cocoa carries a deep, sweet chocolate flavor, and the mousse holds its shape through a piping tip, sitting up in rosettes and quenelles without deflating. It batches easily for food service and high volume work, and it eats best straight from the chill.

For a white chocolate version that uses the same instant method, see the Pastry Star White Chocolate Mousse Mix. This mix is built on cocoa for its dark chocolate flavor, while the white version leaves the cocoa out for a milder, sweeter mousse.