This chocolate mousse cake filling is fluffy, delicious, and perfectly sweet. It’s the ultimate filling for any dessert, from cakes to cupcakes!
At its core it’s chocolate whipped cream that’s stabilized with melted and cooled dark chocolate. This gives it a light as air texture that’s full of chocolate flavor.

How to Make This Chocolate Mousse Cake Filling
To make sure your chocolate mousse filling turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.
Step 1: Melt the Chocolate & Make Chocolate Mixture
Melt the chocolate chips by placing them in a medium-sized, heat-proof bowl.
Heat in 20-30 second increments in the microwave, stirring after each increment until the chocolate completely melted and smooth.
If you don’t have a microwave, you can also use a double boiler.

In a small bowl, whisk together the hot water and cocoa powder.
Pour into the melted chocolate and whisk together until smooth. The mixture should be somewhat thick. Set aside.

Step 2: Whip Up the Whipped Cream
Add the heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.
Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl (see photo below).
At this stage the whipped cream should be thick and able to keep its shape. This usually takes about 2 1/2 to 3 minutes in my stand mixer.

Step 3: Fold in the Chocolate Mixture
Gently fold the chocolate mixture into the whipped cream using a rubber spatula.

Use the spatula to swoop around the sides of the bowl and pull through the center like I show in the video of this recipe.
Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
Be careful not to over-mix the mousse, or it will become deflated and lose its structure. Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours.

Substitutions & Swaps in This Chocolate Mousse Recipe
Some swaps and substitutions that can be made in this recipe include:
- Dark Chocolate – You can use dark chocolate chips, baking chocolate, or good-quality chocolate bars to melt. Alternatively, you can also use milk or semi-sweet chocolate if you have a strong preference.
- Dark Cocoa Powder – If you can’t find dark cocoa powder or don’t have any on hand, you can use regular unsweetened baking cocoa.
- Heavy Cream – Heaving cream or heavy whipping cream can be used. To make dairy free and vegan chocolate mousse cake filling use coconut cream.
- Powdered Sugar – You need a fine sugar like powdered sugar to help sweeten the whipped cream and give it a smooth consistency. I don’t recommend using granulated sugar or other types of sugar.

What Can I Make with This Chocolate Mousse Filling?
This delicious dark chocolate mousse can be enjoyed with all kinds of desserts!
I love to use it to fill layer cakes, but it would also be a delicious filling with cupcakes or even ice cream cakes.
It also can be enjoyed by itself. Top with a dollop of whipped cream and some chocolate shavings and you have a dessert in and of itself!
Tips for Making the Best Chocolate Mousse Cake Filling
- When making the chocolate mousse, chill your mixing bowl and whisk attachment in the freezer. It makes it easier and quicker to whip up the whipped cream for the mousse.
- Heat the chocolate in short intervals, stirring between. This will prevent it from overheating and seizing up.
- Keep an eye on your mixer as you whip up the whipped cream! If you over-mix it, it will turn into butter.
- Use good quality chocolate! It has a huge impact on the flavor of this filling.
- Keep this chocolate mousse cake filling cold. It can lose its shape and structure if it gets too warm.

Making This Chocolate Mousse Cake Filling in Advance & Storage Tips
Make this chocolate mousse up to 2 days in advance! Store it in the fridge in an airtight container or covered with plastic wrap.
Once a cake or cupcakes have been filled with this filling, keep them refrigerated.
Let Me Know What You Think
If you try this chocolate mousse cake filling recipe, I’d love to hear what you think! Please leave a rating below and a comment to let me know your thoughts.

Other Recipes You Might Like:
Chocolate Mousse Cake Filling

This chocolate mousse cake filling is fluffy, delicious and perfectly sweet. It's the ultimate filling for any dessert, from cakes to cupcakes!
Ingredients
Chocolate Mousse
- 1 cup or 8 oz. good quality dark chocolate chips (180g)
- 1/2 cup warm water (120ml)
- 1/2 cup unsweetened cocoa powder (40g)
- 2 cups heavy cream or heavy whipping cream, cold (465ml)
- 1/4 cup powdered sugar (30g)
- 2 tsp vanilla extract (8ml)
- pinch of fine salt (less than 1/8 tsp)
Recommended Tools
- Electric hand mixer or stand mixer
Instructions
Chocolate Mousse Cake Filling
- Melt the chocolate chips by placing them in a medium-sized, heat-proof bowl. Heat in 20-30 second increments in the microwave, stirring after each increment until the chocolate completely melted and smooth. If you don't have a microwave you can also use a double boiler.
- In a small bowl, whisk together the warm water and cocoa powder. Pour into the melted chocolate and whisk together until smooth. The mixture should be somewhat thick. Set aside.
- Add the heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.
- Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about 2 1/2 to 3 minutes in my stand mixer.
- Gently fold the chocolate mixture into the whipped cream using a rubber spatula. Use the spatula to swoop around the sides of the bowl and pull through the center like I show in the video of this recipe. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
- Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours or up to 2 days.
Notes
Yield
This recipe makes about 5 cups of chocolate mousse. This recipe can be halved or doubled if needed!
My Tips for Making the Best Chocolate Mousse Cake Filling
- When making the chocolate mousse, chill your mixing bowl and whisk attachment in the freezer. It makes it easier and quicker to whip up the whipped cream for the mousse.
- Heat the chocolate in short intervals, stirring between. This will prevent it from overheating and seizing up.
- Keep an eye on your mixer as you whip up the whipped cream! If you over-mix it, it will turn into butter.
- Use good quality chocolate! I has a huge impact on the flavor of this filling.
- Keep this chocolate mousse cake filling cold. It can lose its shape and structure if it gets too warm.
Making This Chocolate Mousse Cake Filling in Advance & Storage Tips
The chocolate mousse can be made in advance! It can be made up to 2 days ahead of time and stored in the fridge in an airtight container or covered with plastic wrap.
Once a cake or cupcakes have been filled with this filling, keep them refrigerated.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 651Total Fat 51gSaturated Fat 32gTrans Fat 1gUnsaturated Fat 16gCholesterol 118mgSodium 66mgCarbohydrates 41gFiber 5gSugar 30gProtein 7g
Michelle
Wednesday 26th of July 2023
In the recipe you call for warm water, but in the body of your post, you say hot water. I tried this following the recipe using warm water, and I got small chocolate chunks when I mixed with the whipped cream. Could that be because I should have used hot water?
Chelsweets
Sunday 30th of July 2023
Hi Michelle,
What may have happened is that the chocolate mixture was too warm when it was folded into the whipped cream, and that caused the chocolate to seize up a bit as it was mixed in. To avoid that in the future I'd recommend letting the chocolate mixture sit for a little bit longer to cool off before adding it in next time. Hope that helps, happy baking!
Wendy
Tuesday 20th of June 2023
Can I freeze this? I saw you said to use gelatin?
Chelsweets
Monday 26th of June 2023
Hi Eleni,
I always get nervous freezing mousse cakes that are made without gelatin like this one! Ice crystals can form in the mousse, and the mousse can thaw faster than the cake layers. I haven’t tested this recipe in the freezer (I usually stick to the fridge), but if you do I’d love to know how it goes!
With that in mind, the chocolate mousse can be made up to 2 days ahead of time and stored in the fridge in an airtight container or covered with plastic wrap. Hope that helps, happy baking!
Alison
Wednesday 31st of May 2023
Wedding is outdoors, Will the mousse keepform in the cake.
Chelsweets
Sunday 4th of June 2023
Hi Alison,
Great question! This filling is less stable than buttercream so I wouldn't recommend it for a wedding cake filling if the cake is going to be outdoors. So sorry!
Rosie
Tuesday 11th of April 2023
This was delicious and easy to put together. Win win situation. Definitely saving this recipe as a staple for the future.
Chelsweets
Sunday 16th of April 2023
Hi Rosie,
So happy to hear that!!! Yay :) Thank you so much for sharing!!
Christina
Sunday 4th of December 2022
Hi! Would it be better to add gelatine to this recipe if I plan on using it for a birthday cake that will sit out of the fridge for a while? If so, how would u add it? Thank you