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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!

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.

image of a chocolate raspberry mousse cake made with chocolate mousse, chocolate cake layers, raspberry jam and fresh raspberries

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.

image of dark chocolate that's been melted to make chocolate mousse cake filling

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.

image of water, cocoa powder and dark chocolate that have been whisked together

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.

image of homemade whipped cream whipped to stiff peaks

Step 3: Fold in the Chocolate Mixture

Gently fold the chocolate mixture into the whipped cream using a rubber spatula.

image of melted chocolate being folded into whipped cream to make a chocolate mousse cake filling

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.

image of chocolate mousse cake filling that's been chilled and is ready to be used

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.
image of ingredients laid out to make a dark chocolate mousse cake filling

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.
image of delicious chocolate raspberry mousse cake that's been cut into to show it's moist layers of chocolate cake and chocolate mousse filling

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.

image of a bite of chocolate raspberry mousse cake on a fork

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Yield: 5 cups

Chocolate Mousse Cake Filling

image of a chocolate raspberry mousse cake made with chocolate mousse, chocolate cake layers, raspberry jam and fresh raspberries

This chocolate mousse cake filling is fluffy, delicious and perfectly sweet. It's the ultimate filling for any dessert, from cakes to cupcakes!

Prep Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 10 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

5

Serving Size

1

Amount Per Serving Calories 651Total Fat 51gSaturated Fat 32gTrans Fat 1gUnsaturated Fat 16gCholesterol 118mgSodium 66mgCarbohydrates 41gFiber 5gSugar 30gProtein 7g

Eleni

Friday 25th of November 2022

Hi . I've made a layered cake with this mousse . Do you know If I can freeze the whole decorated cake?

Chelsweets

Sunday 27th of November 2022

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 the freezer), but if you do I'd love to know how it goes!

DeLeon

Sunday 6th of November 2022

Made it and was a delicious hit! Thank youu :)

Chelsweets

Saturday 12th of November 2022

Yay!! So happy to hear that, thank you for sharing Deleon :)

Heather

Thursday 4th of August 2022

I made this mousse yesterday and it is AWESOME! Thank you so much!

Chelsweets

Sunday 7th of August 2022

Yay! I'm so happy to hear that Heather!! :) Thank you for sharing!!

Mary A

Sunday 10th of July 2022

It was an absolutely wonderful mousse and lived up to all its promises as you say!! The only difficulty is that I used it for a layered cake and in the summer heat it was difficult to keep the layers from sliding to and fro even through I had put it in the fridge - so care needs to be taken there but it is divine when you eat it with a good dark chocolate cake!! Thanks a million for sharing!!

Chelsweets

Sunday 10th of July 2022

I am so happy to hear that Mary!! And that is a very fair point, cakes with softer fillings like this can definitely be a challenge in the summertime. So glad you loved this recipe :)

RLS

Wednesday 16th of March 2022

I’ve made this a few times, and each time I’ve made it the mousse has not come out correctly. When I mix the melted chocolate with the unsweetened cocoa and water mixture it becomes so thick it’s almost like brownie batter. Then when I go to mix it into the whipped cream and I fear I have to overmix it to get it to be smooth. So I don’t, and I end up with soft dark chocolate chunks running through my mousse, which isn’t a bad thing but I’d love to know how to make it smooth like you do. Any ideas? Thanks

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