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!
Servings: 5 cups
Calories: 651kcal
Equipment
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, sifted 40g
- 2 cups heavy whipping cream, cold 465ml
- 1/4 cup powdered sugar 30g
- 2 tsp vanilla extract or vanilla bean paste 8ml
- pinch fine salt less than 1/8 tsp
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 fitted 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.
Video
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! 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
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
Serving: 1 | Calories: 651kcal | Carbohydrates: 41g | Protein: 7g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 66mg | Fiber: 5g | Sugar: 30g