MIX IT UP WITH MOUSSE - Nestlé Professional

15 DESSERT MOUSSE MIX RECIPES 

MIX IT UP WITH MOUSSE

VELVETY AND 

VERSATILE 

DISCOVER THE MAGIC OF MOUSSE 

NESTLÉ Flavoured Mousse Mixes are so versatile, their 

possibilities are only limited by your imagination. 

We have put together this collection of inspiring recipes to 

showcase the great potential and flexibility of NESTLÉ Flavoured 

Mousse Mixes. 

Explore the possibilities of changing mousse flavours used in 

this collection to create your own magical dessert specialty or 

you can replace your existing dessert recipes and substitute 

the cream, custard or ice-cream with a delicious and easy to 

prepare mousse mix instead.

PACKED WITH BENEFITS 

NESTLÉ Flavoured Mousse Mixes are not just easy to make and 

allow you to prepare a quick dessert all the way through to a 

creative masterpiece, they have great nutritional benefits as well. 

Whilst most people are health conscious or want to be, NESTLÉ 

Flavoured Mousse Mixes let you feel like you’re indulging 

without the guilt. 

All 7 flavours in the range offer the added benefits of being low 

GI, a source of calcium, reduced in fat compared to traditional 

mousse recipes, gluten free and free from artificial colours*. 

For higher nutritional needs, simply substitute water for fresh milk 

in the preparation instructions and add a dairy based garnish to 

decorate. Boost the nutritional value of your favourite desserts 

by using NESTLÉ Flavoured Mousse Mixes as an alternative to 

ice-cream, icing, cream or custard. 

Good source of calcium 

Reduced fat 

Low GI 

Gluten free 

* excluding caramel 

Free from artificial colours*

HANDY HINTS 

1 

2 

3 

4 

5 

6 

7 

To set the mousse, use well chilled water. 

Substitute chilled water with chilled milk for a 

creamier texture and added nutritional benefits. 

Gently place mousse into piping bags to keep 

the volume. 

Cover the mousse well in the refrigerator to keep 

top from drying out. 

Two different flavours can be used together in 

your piping bag to give a swirl effect. 

Tie off the end of your piping bag when storing 

in the refrigerator to avoid spillage. 

Once mousse is prepared it will last up to 48 

hours in the refrigerator. 

PAVLOVA MOUSSE CAKE 

Serves: 24 

Preparation Time: 80 minutes 

Cooking Time: 50 minutes (plus cooling and refrigeration time) 

4 egg whites 

1 cup (220g) caster sugar 

1 tablespoon cornflour 

2 teaspoons white vinegar 

500g NESTLÉ Strawberry Mousse Mix 

1L chilled water 

1 x 900g chocolate slab cake, sliced horizontally 

1. Preheat oven to 120°C/ 100°C fan forced. Grease and 

line two 35cm x 25cm baking trays with baking paper. 

2. Using an electric mixer, beat egg whites until stiff peaks 

form, gradually add sugar, one tablespoon at a time, until 

sugar dissolves and mixture is thick and glossy. Gently fold 

in cornflour and vinegar, smooth mixture evenly over trays 

using a palate knife. 

3. Bake for 50 minutes, swapping trays half way, until 

mixture is cooked. Turn off oven and cool completely. 

4. Make up NESTLÉ Strawberry Mousse Mix according to 

packet directions, ensuring that mousse is stiff. 

5. Using a palate knife spread 2cm thick NESTLÉ Strawberry 

Mousse Mix over the first meringue sheet, top with one layer 

of slab cake, spread with remaining NESTLÉ Strawberry 

Mousse Mix, and top with remaining layer of meringue. 

6. Cover with plastic wrap, refrigerate for 4 hours or until firm. 

This recipe combines the traditional 

pavlova meringue with the light tasty 

texture of the Mousse Mix and a 

layer of cake.

PAVLOVA ROULADE 

Serves: 10 

Preparation Time: 40 minutes (plus refrigeration time) 

Cooking Time: 20 minutes 


300ml skim milk 

6 egg whites 

120g caster sugar, plus ¼ cup (55g) caster sugar, extra 

2 teaspoons cornflour 

2 teaspoons vanilla essence 

1 teaspoon white vinegar 

1 punnet strawberries, hulled and sliced 

3 kiwi fruits, skin removed and sliced 

1. Make NESTLÉ Strawberry Mousse Mix according to 

packet directions and refrigerate for 1 hour or until firm. 

2. Preheat oven 120°C/100°C fan-forced. Grease a 

35cm x 25cm Swiss roll pan. Line base and long sides 

with baking paper. 

3. Beat egg whites using an electric mixer until soft peaks form 

and gradually add sugar, beating until dissolved after each 

addition. Gently fold in cornflour, essence and vinegar. 

4. Spread egg white mixture into pan and bake for 20 

minutes or until springy to touch. 

5. Meanwhile, lay a clean tea towel on a bench. Cut a sheet 

of baking paper the same size as the pan, lay it over the tea 

towel and sprinkle with extra sugar. Turn the hot roulade onto 

paper, peeling away lining paper and allow to cool. 

6. Spread evenly with strawberry mousse and 1/2 of the sliced 

fruit. Roll roulade gently, using baking paper as a guide. 

Refrigerate 30 minutes prior to serving. 

7. Decorate the top of the roulade with remaining fruit. 

TIP: It’s better to use fan-forced oven for this recipe to keep 

any moisture out. 

Up for a challenge? This technical 

show stopping dessert can be sliced 

into portions or used as a full dessert.

BANANA-RAMA 

Serves: 36 


Cooking Time: 40 - 45 minutes 

1.1kg butter 

750g sugar 

12 eggs 

960g banana, mashed 

900g self raising flour 

450g NESTLÉ Caramel Mousse Mix 

3 cans of 380g NESTLÉ HIGHLANDER Caramel 

4 tablespoons icing sugar 

200ml thickened cream, whipped 

1. Preheat oven to 180°C/160°C fan forced. Greased and line three 

26cm x 32cm baking pans. 

2. Beat butter and sugar until creamy, beat in eggs one at a time. 

3. Make NESTLÉ Caramel Mousse Mix according to packet directions. 

4. Fold in banana, sifted flour and NESTLÉ Caramel Mousse Mix. 

5. Spoon mixture evenly into baking pans. 

6. Stir NESTLÉ HIGHLANDER Caramel until smooth, drop 

tablespoons over banana mixture using one can per tray. 

Swirl through. 

7. Bake 40-45 minutes, until cooked when tested. 

8. Cut into squares and serve with dusted icing sugar and dollop 

of whipped cream on each square.

BLACKFOREST 

MOUSSE 

CAKE 

Serves: 10 


250g chocolate biscuits, crushed 

125g unsalted butter, melted 

3 teaspoons gelatine 

2 tablespoons boiling water 

125g NESTLÉ Chocolate Mousse Mix 

250ml full cream milk, chilled 

1 cup morello cherries, drained, plus ½ cup extra 

Dark chocolate curls, to decorate 

1. Grease a 23cm spring form pan. In a large bowl 

combine biscuits and melted butter, press mixture evenly 

over base and 1/2 way up the sides, refrigerate for 30 

minutes or until firm. 

2. In a small jug, dissolve gelatine into boiling water. 

Prepare NESTLÉ Chocolate Mousse Mix according to 

packet directions, using chilled milk, fold in gelatine 

mixture and cherries. 

3. Spoon into prepared pan, smooth on top using a 

palate knife, cover and refrigerate for 1 hour or until set. 

4. To serve, carefully remove from pan, decorate with 

chocolate curls and extra cherries. 

By simply adding Morello 

Cherries to the velvety Chocolate 

Mousse Mix, your blackforest 

dessert is an easy option for large 

functions when made as a slab.

LAYERED STRAWBERRY, 

VANILLA & CHOCOLATE GATEAU 

WITH SPUN SUGAR NEST 

Serves: 8 

Preparation time: 1 hr (plus refrigeration and freezing time) 

Cooking time: 15 minutes 

600ml skim milk, chilled 


100g NESTLÉ French Vanilla Mousse Mix 


12 egg whites, whisked until stiff peaks form 

300ml thickened cream, whipped, plus 200ml extra 

3 teaspoons gelatine 

60ml boiling water 

250g NESTLÉ Dark Compound Chocolate 

500ml water 

500g white sugar 

1. Make NESTLÉ Strawberry Mousse Mix according to packet directions, using 200ml chilled skim milk. 

Dissolve gelatine into boiling water, reserve. 

2. Fold 1/3 of stiff egg whites, 1/3 of whipped cream, and a 1/3 of gelatine mixture into NESTLÉ 

Strawberry Mousse Mix. Repeat process with NESTLÉ French Vanilla Mousse Mix and NESTLÉ Chocolate 

Mousse Mix. Place mousses into piping bags, refrigerate for 1 hour or until firm. 

3. Use silicon paper to line 8 moulds 7cm x 6cm deep, pipe a 2cm thick layer of chocolate mousse 

mixture evenly into the base of mould. Refrigerate mousse mixture for 5 minutes; continue to pipe a 

further 2cm layer of vanilla mousse mixture on top of the chocolate. Refrigerate for 5 minutes, and 

repeat process with strawberry mousse mixture on top of the vanilla, smooth using a hot palate knife, 

and set aside in a blast chiller for 20 minutes to set and harden slightly. 

4. When gateau is firm, remove carefully out of the mould. Refrigerate. 

5. To make ganache, heat extra cream in a saucepan until it simmers, add NESTLÉ Dark Compound 

Chocolate, stir until combined, remove from heat and cool slightly. 

6. Drizzle ganache over the top of the gateau allowing to drip down the sides. Place in the fridge 

and allow to set. 

7. In a medium saucepan, combine sugar and water; bring to the boil without stirring, boil until 

sugar reaches 155°C or until golden. Remove from heat, cool slightly. 

8. Using a fork, dip into sugar, flick rapidly to create thin strands of candy, allow the strands to cool 

and harden, carefully bundle and place on top of the gateau, serve immediately.

CHOC CRUNCHY 

DELIGHT 

Serves: 10 

Preparation time: 15 minutes (plus refrigeration time) 




200g chocolate honeycomb, chopped 


3 tablespoon NESTLÉ MILO 

1. In the bowl of an electric mixer, combine NESTLÉ 

Chocolate Mousse Mix, and NESTLÉ French Vanilla Mousse 

Mix, using chilled milk, make according to packet directions. 

2. Fold ¾ amount of chopped honeycomb into mousse 

mixture, spoon into 10 individual glasses, refrigerate for 

1 hour or until set. 

3. Once chilled, top with whipped cream, NESTLÉ MILO 

and remaining chopped honeycomb. 

This very simple to prepare dessert 

can be made for as many or 

as few serves as you need. For 

larger requirements, make in bulk 

in a large bowl or gastronome 

pan and scoop out at serving time.

CITRUS MOUSSE TRIFLE 

WITH MANGO & WHITE 

CHOCOLATE SHAVINGS 

Serves: 10 


250g NESTLÉ Citrus Mousse Mix 


10 savoiardi (sponge) biscuits, cut into halves 

2 mangoes, peeled and sliced 

1 cup thickened cream, whipped 

1 teaspoon ground cinnamon 

NESTLÉ Snowcap Chocolate, melted and shaved 

1. Make NESTLÉ Citrus Mousse Mix according to 

packet directions using chilled milk. Refrigerate for 

1 hour or until firm. 

2. Spoon mixture into a large piping bag, and pipe 

half the mixture into 10 soufflé dishes. 

3. Push 2 halved savoiardi biscuits into mousse, pipe 

remaining mousse, and fill up to ¾ full. Refrigerate for 

2 hours or until set. 

4. Place sliced mango on top of each dish, dust with 

cinnamon and top with NESTLÉ Snowcap Chocolate 

Shavings. 

A simple dessert with loads of appeal. 

Change the Mousse Mix flavour to 

compliment fruits in season.

PISTACHIO MOUSSE 

Serves: 24 




1L chocolate milk, chilled 

1 cup pistachios, plus ½ cup roasted and chopped, extra 

2 cups (300g) plain flour 

3/4 cup (175g) caster sugar 

1/2 teaspoon baking powder 

3 eggs, lightly beaten 

2L thickened cream, whipped 

1. Preheat oven to 160°C/ 140°C fan forced. Grease 

and line a baking tray. In a large bowl, sift flour, sugar, 

and baking powder. Combine eggs and pistachios in 

a separate bowl. Gradually add egg mixture to dry 

ingredients, stirring to form dough. Turn out on to a 

lightly floured surface. Knead briefly. Shape into a 

25cm-long log. Place log on prepared tray. Bake for 

45 minutes. Remove from oven. Stand for 5 minutes. 

2. Slice logs diagonally into 48, 5mm thick slices. Place 

slices on oven tray and return to oven for 15 minutes or 

until dry. Cool on a wire rack. 

3. Make NESTLÉ Chocolate Mousse Mix according to 

packet directions, using chilled chocolate milk. Fold in 

extra chopped pistachios, refrigerate for 1 hour or until 

firm. 

4. Spoon mixture into a large piping bag, pipe into 24 

x ½ cup ramekins, if desired serve with whipped cream 

and pistachio biscotti. 

Go nuts...Try this easy dessert 

using different nuts.

CHOCOLATE 

MOUSSECAKE 

Serves: 50 


30g gelatine 

2/3 cup (170ml) boiling water 

800g crushed plain chocolate biscuits 

400g butter, melted 


1L chilled water 

400g mini marshmallows 

300g NESTLÉ Milk CHOC BITS 

1. Grease 2, 24cm x 35cm springform pans. 

Mix gelatine and boiling water until gelatine is 

dissolved. 

2. Combine biscuit crumbs and melted butter. 

Press into base of prepared pans, refrigerate for 

30 minutes, or until firm. 

3. Prepare NESTLÉ Chocolate Mousse Mix 

with chilled water, according to packet 

directions, ensuring that mousse is thick; beat in 

marshmallows, NESTLÉ Milk CHOC BITS, and 

gelatine mixture. 

4. Evenly distribute mixture into prepared pans, 

refrigerate for 3 hours or until set. 

A different style cheesecake... 

without the cream cheese.

FROZEN MANGO 

& VANILLA BEAN 

PARFAIT 

Serves: 20 

Preparation Time: 30 minutes (plus freezing and chilling time) 


500g NESTLÉ Mango Mousse Mix 

1L full cream milk, chilled, plus 1L extra 

2 cups (500ml) thickened cream 

2 tablespoons vanilla bean paste 

3 tablespoons icing sugar, sifted 

4 mango cheeks, blended 

125g caster sugar 

9 egg yolks 

1. Make NESTLÉ Mango Mousse Mix according to packet 

directions, using chilled full cream milk. 

2. Using a separate bowl beat thickened cream, 1 tablespoon 

vanilla bean paste, and icing sugar, until thickened, reserve. 

3. To make anglaise: In a medium saucepan, heat extra 

milk, 1 tablespoon vanilla bean paste, bring to the boil. In a 

medium bowl, whisk caster sugar and egg yolks, pour over hot 

milk, whisk until combined. Pour back into medium saucepan, 

stir over low heat for 5 minutes, or until thickened and coat the 

back of your spoon, strain. 

4. Add blended mango cheeks to anglaise, fold in reserved 

whipped cream, and NESTLÉ Mango Mousse Mix. Spoon 

mixture evenly into 20 dariole moulds, freeze for 4 hours 

or until frozen. 

5. If desired, serve with mango coulis and fresh blueberries. 

Chilling… a frozen dessert option. 

Try it with other Nestlé fruit 

flavoured Mousse Mixes.

CARAMEL MOUSSE 

TART WITH HAZELNUT 

CARAMEL 

Serves: 24 





1 ¾ cups (385g) caster sugar 

¼ cup (60ml) water 

150g roasted hazelnuts, skin removed, chopped 

24 x 75mm sweet pastry shells, baked 

300g mixed berries 


1. Make NESTLÉ Caramel Mousse Mix according to 

packet directions, using chilled milk. Refrigerate for 


2. In a small saucepan, combine sugar and water; 

boil without stirring for 10 minutes, or until a light 

caramel forms. Stir in chopped hazelnuts. Pour 

mixture onto baking or silicon paper, evenly spread 

caramel. Once caramel has set, break into shards. 

3. To serve, place NESTLÉ Caramel Mousse Mix into 

a piping bag with a star nozzle, pipe mixture into tart 

shells, top with hazelnut shards, garnish with berries 

and whipped cream. 

Using commercially pre-baked 

pastry cases can make this a very 

simple to prepare but stunning 

looking dessert.

MANGO & COCONUT 

MOUSSE CAKE 

Serves: 12 

Preparation Time: 40 minutes (plus refrigeration and cooling time) 


Spray oil for greasing 

2 egg whites 

150g icing sugar, sifted 

150g desiccated coconut 

2 teaspoons vanilla extract 

250g NESTLÉ Mango Mousse Mix 

2 cups (500ml) full cream milk, chilled 

500ml mango puree 

¼ cup (55g) caster sugar 

5 leaves gelatine, softened 

1. Preheat oven to 160°C / 140°C fan forced. Grease and 

line a 23cm round spring form pan with baking paper. 

2. Using an electric mixer, beat egg whites until stiff peaks 

form, gradually add icing sugar, until mixture is thick and 

glossy, fold in coconut and vanilla. 

3. Spread mixture evenly into prepared pan; bake for 20 

minutes or until golden brown, cool in pan. 

4. Make NESTLÉ Mango Mousse Mix according to packet 

directions, using chilled milk. Spoon over meringue base, 

smooth top, refrigerate for 1 hour or until firm. 

5. In a medium saucepan, place half the mango puree and 

sugar, simmer until sugar has dissolved, stir in gelatine sheets, 

turn off heat, and add remaining puree; mix well, cool. 

6. Pour cooled mango mixture over mousse, refrigerate for 


7. Carefully remove cake from pan, cut into 12 even sized 

portions, and if desired, garnish with whipped cream and 

strawberries.

RICH CHOCY 

ROCKY ROAD 

MOUSSE 

Serves: 10 



500ml chocolate milk, chilled 

200g chopped unsalted peanuts 

200g NESTLÉ Milk CHOC BITS 

150g mini marshmallows 

75g glacé cherries, chopped 

10 maraschino cherries 

1. Make NESTLÉ Chocolate Mousse Mix according to 

packet directions using chilled chocolate milk. 

2. Carefully fold in 2/3 of peanuts, NESTLÉ Milk CHOC 

BITS, marshmallows, and cherries. 

3. Fill mixture into a large piping bag with a star nozzle, 

pipe into glasses, garnish with remaining peanuts, 

NNESTLÉ Milk CHOC BITS, marshmallows and cherries. 

Mess it up! This dessert is easy 

and simple to finish. Make in 

advance and serve in gastronome 

pan with easy decorations on top.

TIRAMISU 

Serves: 15 -18 



2 cups (500ml) skim milk, chilled 

1 teaspoon NESCAFÉ Coffee, plus 2 teaspoons extra 

400ml hot water 

2 packets (500g) sponge fingers 

2 tablespoons cocoa powder 

1. Make NESTLÉ French Vanilla Mousse Mix according 

to packet directions, using chilled skim milk and 1 teaspoon 

NESCAFÉ Coffee. 

2. In a large bowl, combine NESCAFÉ Coffee with hot water. 

3. Soak sponge fingers in coffee mixture. Using a square 

glass dish, line the base with soaked sponge fingers. 

4. Spoon half the mousse mixture over sponge fingers, 

repeat process so that there are two layers of sponge. 

5. Dust with cocoa powder, refrigerate for 2 hours 

or until firm. 

A classic Italian dessert with a twist! 

Simple to prepare, this dessert is a great 

option for large functions. Make as a 

large slab and serve in bite size pieces.

PRODUCT RANGE 

NESTLÉ Flavoured Mousse Mixes offer a wonderful range of tasty flavours packed 

with nutritional benefits. They are sure to add real variety to your dessert menu. 

CODE PRODUCT PACKAGING 

12026831 NESTLÉ Caramel Flavoured Mousse Dessert Mix 1.9kg x 6 

12026839 NESTLÉ Chocolate Flavoured Mousse Dessert Mix 1.9kg x 6 

12026837 NESTLÉ Citrus Flavoured Mousse Dessert Mix 1.9kg x 6 

12026967 NESTLÉ French Vanilla Flavoured Mousse Dessert Mix 1.8kg x 6 

12026966 NESTLÉ Mango Flavoured Mousse Dessert Mix 1.9kg x 6 

12026964 NESTLÉ Mixed Berry Flavoured Mousse Dessert Mix 1.9kg x 6 

12027037 NESTLÉ Strawberry Flavoured Mousse Dessert Mix 1.9kg x 6

MOUSSING AROUND 

Serves: 24 

Preparation time: 1 hour (plus refrigeration and freezing time) 


Frozen Mixed Berry Cylinders 

250g NESTLÉ Mixed Berry Mousse Mix 


CaraMel sponge CaKe 

900g chocolate sponge cake, sliced 3mm thick 



WarM ChoColate shot 

600ml full cream milk 


1. Make frozen mixed berry cylinders. Make NESTLÉ Mixed 

Berry Mousse Mix according to packet directions, using 

chilled skim milk. Make 72 x 8 mm cylindrical tubes, 90mm 

long, using acetate. Fill tubes with mousse, freeze overnight. 

2. Make Caramel Sponge Slice. Make NESTLÉ Caramel 

Mousse Mix according to packet directions, using chilled 

skim milk. Refrigerate for 1 hour or until firm. 

3. Arrange 4 layers of cake and ready-made mousse, 

finishing with mousse on top, refrigerate for 1 hour or 

until set, cut into 5cm squares. 

4. Make warm chocolate shot. In a medium saucepan 

add milk and NESTLÉ Chocolate Mousse Mix, whisk until 

smooth, simmer, and do not boil. Keep warm until needed. 

5. To assemble, place each dessert as desired. Fill 

25ml shot glass with warm chocolate mousse, arrange 

caramel sponge cake as desired, unwrap berry cylinders 

and arrange in a cross pattern, if desired garnish with 

strawberries and serve immediately. 

Get in touch with us today on 0800 830 840 

www.nestleprofessional.co.nz

MIX IT UP WITH MOUSSE - Nestlé Professional

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