White Chocolate Mousse Cake Filling
This white chocolate mousse cake filling is fluffy, light as air, and deliciously sweet thanks to melted white chocolate.
Servings: 3 cups
Calories: 220kcal
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 or vanilla bean paste 4ml
- pinch fine salt less than 1/8 tsp
Instructions
White Chocolate Mousse Filling
- 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 seconds 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. Set aside to cool.
- 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.
- 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 half of the whipped cream into the white chocolate cream mixture using a rubber spatula. At this point, the white chocolate mixture should have cooled down a bit and should still be fluid but shouldn't be hot to the touch. 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.
- Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, then use it to fill cakes, cupcakes, or even cookies. This mousse can be made up to 2 days in advance!
Video
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
Serving: 1 | Calories: 220kcal | Carbohydrates: 14g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 37mg | Sugar: 14g