First let’s place equal parts Seattle Silk ChocoBlanKa into the mixer. The White Silk should be about room temperature. You can place it in the  microwave to soften but DO NOT over heat or you will destroy the silk and it will not whip to stiff peaks.

Now you’re adding the cream to the silk slowly until you get your desired thickness.

If you want to add vanilla, liquor or liquere’s this is the time to do so.

You may want just soft peaks, medium or stiff it is simply your choice.

If you whip to stiff peaks you will be able to pipe the mousse with a pastry bag and tip of your choice. It will hold it’s shape beautifully.

Here we have whipped to medium stiff peaks. This mousse will hold its shape.

Ratios to add flavors
Liquors or Liqueres     1 OZ per pound
Citrus Purees                 2 1/4 OZ per pound
Berry Purees                  2 OZ per pound
Pure Vanilla                   1 tsp. per pound
Cream Cheese                1/2 cream cheese   1/2 ChocoBlanKa