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.