Skip to Content

White Chocolate Mousse Cake Filling

This white chocolate mousse cake filling is fluffy, light as air, and deliciously sweet thanks to melted white chocolate.

At its core, it’s really just whipped cream that’s stabilized with melted white chocolate.

This gives it a light as air texture that’s full of white chocolate flavor.

image of a vanilla cake that's filled with a white chocolate mousse cake filling

How to Make This White Chocolate Mousse

To make sure your mousse 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 White Chocolate & Heavy Cream

Add the white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl.

Heat for 60-75 second in the microwave, then let the mixture sit for a minute.

If you don’t have a microwave, you can also use a double boiler.

Stir until combined with a rubber spatula.

The white chocolate should be completely melted, and the mixture should be smooth. Set aside.

image of white chocolate and heavy cream being melted down together to make a thin ganache

Step 2: Make 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 freshly whipped up whipped cream

Step 3: Fold the Whipped Cream into the White Chocolate Mixture

Gently fold half of the whipped cream into the white chocolate cream mixture 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.

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

Then fold in the remaining half of the whipped cream.

Be careful not to over-mix the mousse, because it will become deflated and lose its structure.

Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, then use to fill cakes, cupcakes, or even cookies.

Substitutions & Swaps in This White Chocolate Mousse Cake Filling

You can make the following swaps and substitutions in this recipe:

  • White Chocolate – You can use white chocolate chips, baking chocolate, or good-quality white chocolate bars to melt. Alternatively, you can also use milk or semi-sweet chocolate!
  • Heavy Whipping Cream – Use heaving cream or heavy whipping cream. 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 white chocolate mousse cake filling

What Can I Make with This Mousse?

This delicious white 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.

Or enjoy this mousse on its own! Top with a dollop of whipped cream and some white chocolate shavings and you have a dessert in and of itself.

image of a bit of a white chocolate mousse cake on a fork

Tips for Making the Best White Chocolate Mousse Cake Filling

  • 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.
  • 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 white chocolate! It has a huge impact on the flavor of this filling.
  • Keep this mousse cake filling cold. It can lose its shape and structure if it gets too warm.
image of white chocolate chips in a bowl

Making This White Chocolate Mousse Cake Filling in Advance & Storage Tips

Make this mousse in advance! Store it in the fridge in an airtight container or covered with plastic wrap for up to 2 days.

Keep any cakes or cupcakes with this filling in the fridge until they’re ready to be enjoyed.

Let Me Know What You Think

If you try this 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:

Yield: 3 cups

White Chocolate Mousse Cake Filling

image of a vanilla cake that's filled with a white chocolate mousse cake filling

This white chocolate mousse cake filling is fluffy, light as air, and deliciously sweet thanks to melted white chocolate.

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

Ingredients

White Chocolate Mousse

  • 1 1/3 cups good quality white chocolate chips (215g)
  • 1 1/2 cups heavy cream or heavy whipping cream, cold - divided (360ml)
  • 1/4 cup powdered sugar (30g)
  • 1 tsp vanilla extract (4ml)
  • pinch of fine salt (less than 1/8 tsp)

Instructions

White Chocolate Mousse Filling

  1. Add 1 1/3 cups of white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl. Heat for 60-75 second in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don't have a microwave, you can also use a double boiler.
  2. Add 1 cup 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.
  3. 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.
  4. Gently fold half of the whipped cream into the white chocolate cream mixture 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. Fold in the remaining half of the whipped cream. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
  5. Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, then use to fill cakes, cupcakes, or even cookies.
  6. This mousse can be made up to 2 days in advance!

Notes

Yield

This recipe makes about 3 cups of white chocolate mousse. This recipe can be doubled if needed!

Tips for Making the Best White Chocolate Mousse Cake Filling

  • 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.
  • Use good quality white chocolate! It melts down more easily and gives the mousse a stronger flavor.
  • You can use white chocolate bars, chips, or wafers to make this mousse. However, you can't use white candy melts!
  • Be sure you're using heavy whipping cream. You need a high fat percentage to have it whip up properly.
  • Keep an eye on your mixer as you whip up the whipped cream! If you over-mix it, it will turn into butter.
  • Keep this white chocolate mousse cake filling cold. It can lose its shape and structure if it gets too warm.

Making This White Chocolate Mousse Cake Filling in Advance & Storage Tips

The white 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

12

Serving Size

1

Amount Per Serving Calories 220Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 5gCholesterol 40mgSodium 37mgCarbohydrates 14gFiber 0gSugar 14gProtein 2g

Lucy

Friday 4th of March 2022

Thanks for this recipe! I’m wondering if it’s ok to add food color gel to this recipe? Would there be any issues with separating/streakiness? At what stage would you recommend incorporating the color? Thank you so much!

White Chocolate Mousse Cake Filling: Fluffy & Decadent Recipe - pedia15

Monday 28th of February 2022

[…] Source link […]

Skip to Recipe