Confectionery product

A method for preparing a shelf-stable mousse said method comprising:

• i) forming a base syrup from a sugar syrup or solution;
• ii) forming a whipping solution by creating a mixture of a whipping agent, water and sugar syrup;
• iii) mixing the base syrup at elevated temperature with the whipping solution to form a mixture;
• iv) aerating the mixture of whipping solution and base syrup to form an aerated frappe;
• and
• v) mixing the aerated frappe with a fat-containing substance in solid or liquid form
• wherein the mousse has a water activity of less than 0.75, a hardness of less than 0.8N (measured as the force required to insert a probe to a depth of 7 mm into the mousse), and a loss factor tan δ value of greater than 0.95, wherein the absolute shear modulus G* is from 1-5 k Pa wherein the whipping agent is a protein, wherein the whipping agent is present in an amount of from 0.6 to 1.5 wt % and wherein the mousse contains a fat-containing substance and this is present in the mousse in an amount of from 5-30 wt %.