Amazon Beat the other 500g of non-UHT heavy cream until it becomes stiff and gets lots of bubbles. You can either use a machine mixer or manually whip it with a whisk and bowl. With a machine mixer it takes ten to twenty minutes depending on the speed. Do not over beat it as it'll become too stiff like butter and lumpy.
NOTE: In the process you MUST keep the mixture's temperature low to prevent it from getting into the state where oil and water are separating from each other. To achieve this goal surround the container with another container filled with ice in it.
Let's call this result "Ingredient B". Here's a photo:
Now mix Ingredient A and Ingredient B together and stir it evenly until it becomes mousse!
Questions? Let me know!
◀ Boil UHT Heavy Cream and Melt ChocolateAssemble Sponge Cake Layers and Mousse ▶