So Good® Chocolate Espresso Mousse Pots

As well as being delicious, chocolate mousse, described as "mayonnaise de chocolat," was invented by French painter Henri Toulouse-Lautrec. Today, we are confident that Henri would be smiling from ear to ear if he could taste how absolutely delectable our So Good Chocolate Mousse is, especially when topped with hot espresso.
Ingredients
200g So Good Chocolate Mousse Powder
350ml Milk
50ml Hot espresso
80g White chocolate, finely chopped.
80g Milk chocolate, finely chopped.
Method
1. Whisk the SO GOOD CHOCOLATE MOUSSE and liquids together for 5 - 8 minutes.
2. Divide mixture among four cups (150ml) and refrigerate for 20 minutes or until set.
3. Sprinkle chopped chocolate on top to serve.
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