The BEST Chocolate Mousse Cake Filling Recipe

A rich decadent Chocolate Mousse Cake Filling can take a dessert to that ultimate luxury. Rich creamy but light and airy that just melts in the mouth is a dessert not to be missed. Whether you add it in between cake layers or to a chocolate trifle dessert recipe this is bound to wow your guest.

The BEST Chocolate Mousse Cake Filling

A chocolate mousse is a treat in any form right? Whether it’s served in a fancy dessert cup with a dollop of fresh cream or whether you have it in between two cake layers, you cannot be mistaken that light and airy texture for anything else.

My mom would say a good mousse does not need an introduction. You should know what it is; the moment it hits your palette. It’s the effort of adding all that whipped air into the ingredients making sure it’s as light as can be.

I plan to share with you my ultimate chocolate mousse very soon. This cake filling is a little different because it’s a little less light than what you get in a dessert cup. Why? Just to make it a little more stable between heavy cake layers. Its’ still absolutely thick creamy and light.

Flavor the Chocolate Mousse

There are endless ways to flavor a chocolate mousse. The most common would be Baileys or Kahlua for me. You can also add berries such as raspberry, strawberry or blueberry. Orange liquor, mint or even licorice. It all depends on what you fancy.

A word of advice – make sure you are confident that your guest is going to appreciate the flavor you add. For example, I’m not a huge fan of the combination of orange or mint, with chocolate.

The BEST Chocolate Mousse Cake Filling Recipe

Can I Make Eggless Mousse

I have already shared with you my Eggless Vanilla Pastry Cream recipe. Just make the Eggless pastry cream and add chocolate to it. You can skip the gelatin and whipped egg whites. When the mousse is chilled well whip it with a whisk attachment that will add a lot of lightness to the mouse.

This is my eggless recipe for the BEST Eggless Chocolate Cake Recipe. It’s soft moist and delicious

The Best Chocolate Mousse Cake Filling Recipe

The Right Method to Fill Cakes?

We’ve spoken about this many many times already but I cannot stress this enough. You need to have a buttercream or frosting dam around the edge of your cake layer before you add any soft filling be it this mouse filling, strawberry, blueberry or any of those exotic cake filling recipes I have on this blog.

The frosting dam has to be a thick consistency so helps keep the filling from oozing out of the cake. Once you have a dam securing the filling you can do all kinds of decorations whether you just making a simple dessert cake or whether you want to cover it with fondant and add more accessories.

The BEST Chocolate Mousse Cake Filling Recipe

Recipe – The BEST Chocolate Mousse Cake Filling

Tools

• Sauce Pan
• Whisk
• Bowl
• Wooden Spoon
• Spatula
• Cling Wrap

Ingredients 

• Milk – 250 ml (1 cup)
• Cream – 250 ml (1 cup)
• Egg yolks – 6 large
• and egg whites – 2 large
• Sugar – 100 grams (1/2 cup)
• Cornstarch – 4 tbsp
• Chocolate – 200 grams (10 oz)
• Gelatin – 1 tbsp
• Vanilla – 2 tsp
• Salt – 1/4 tsp
• Cream of tartar – 1/8 tsp (optional)

Method

Make Vanilla Pastry Cream/Custard Base

• Have all your ingredients ready.
• Heat milk, cream and vanilla in a saucepan over medium heat.
• Let it come to almost a boil but do not boil.
• While the milk/cream mixture is heating.
• In a bowl combine egg yolks, sugar, vanilla, and cornstarch.
• Whisk until light and foamy.
• Once the milk has almost reached boiling point.
• Carefully add the milk/cream mixture to the egg mixture.
• This has to be done really slowly.
• Star with 1/4 cup of the milk to eggs – mix thoroughly.
• Followed by another 1/4 cup – mix thoroughly.
• Once almost half the milk/cream mix has been added the eggs should have been tempered.
• Pour egg mixture into the saucepan with the remaining milk/cream mix to continue cooking.
• Place the saucepan back on low heat and continue to cook stirring constantly.
• This has to be cooked slowly on low heat with constant stirring or the mixture will curdle.
• The mixture will slowly start to thicken and thick bubbles will start to disappear.
• Continue to cook on low until the custard is thick and coats the back of your spoon.
• When done – strain thru a sieve to remove any curdled eggs.
• Chop the chocolate into small pieces then add the chopped chocolate and stir until dissolved.
• The heat in the pastry cream should be enough to melt the chocolate.

Melt Gelatin

• Place gelatin in a microwave safe bowl with 1/4 cup water.
• Dissolve and set aside – keep warm.

Whip Egg Whites

• Whip egg whites in a mixer bowl with 1/8 tsp cream of tartar or (pinch of salt).
• Set aside for now.

Make the mousse

• Add a tablespoon or more of the chocolate custard to the dissolved gelatin to temper it.
• Then add the gelatin to the chocolate mixture.
• Let the custard come to room temperature for 5 to 10 minutes.
• Fold the whipped egg whites making sure it’s well incorporated.
• Cover with a cling warp place in the fridge to cool completely.
• Once chilled your mousse is ready to be used as the cake filling, or in trifles etc.
• You can use a whisk to loosen the set mouse before you use it.

The BEST Chocolate Mouse Cake Filling Recipe 

The BEST Chocolate Mousse Cake Filling Recipe

A rich decadent Chocolate Mousse Cake Filling can take a dessert to that ultimate luxury. Rich creamy but light and airy that just melts in the mouth is a dessert not to be missed. Whether you add it in between cake layers or to a chocolate trifle dessert recipe this is bound to wow your guest.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: French

Adjust Servings Here: 10 servings

Calories: 258kcal

Author: Veena Azmanov

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 2 hrs 20 mins

Ingredients

• 250 ml Milk
• 250 ml Cream
• 6 Eggs yolks large
• 2 Egg whites large
• 100 grams Sugar
• 4 tbsp Cornstarch
• 200 grams Chocolate
• 1 tbsp Gelatin
• 2 tsp Vanilla
• 1/4 tsp Salt
• 1/8 tsp Cream of tartar optional

Metric - US customary

Instructions

Make Vanilla Pastry Cream/Custard Base

• Have all your ingredients ready.
• Heat milk, cream and vanilla in a saucepan over medium heat.
• Let it come to almost a boil but do not boil.
• While the milk/cream mixture is heating.
• In a bowl combine egg yolks, sugar, vanilla, and cornstarch.
• Whisk until light and foamy.
• Once the milk has almost reached boiling point.
• Carefully add the milk/cream mixture to the egg mixture.
• This has to be done really slowly.
• Star with 1/4 cup of the milk to eggs - mix thoroughly.
• Followed by another 1/4 cup - mix thoroughly.
• Once almost half the milk/cream mix has been added the eggs should have been tempered.
• Pour egg mixture into the saucepan with the remaining milk/cream mix to continue cooking.
• Place the saucepan back on low heat and continue to cook stirring constantly.
• This has to be cooked slowly on low heat with constant stirring or the mixture will curdle.
• The mixture will slowly start to thicken and thick bubbles will start to disappear.
• Continue to cook on low until the custard is thick and coats the back of your spoon.
• When done - strain thru a sieve to remove any curdled eggs.
• Chop the chocolate into small pieces then add the chopped chocolate and stir until dissolved.
• The heat in the pastry cream should be enough to melt the chocolate.

Melt Gelatin

• Place gelatin in a microwave safe bowl with 1/4 cup water.
• Dissolve and set aside - keep warm.

Whip Egg Whites

• Whip egg whites in a mixer bowl with 1/8 tsp cream of tartar or (pinch of salt).
• Set aside for now.

Make the mousse

• Add a tablespoon or more of the chocolate custard to the dissolved gelatin to temper it.
• Then add the gelatin to the chocolate mixture.
• Let the custard come to room temperature for 5 to 10 minutes.
• Fold the whipped egg whites making sure it's well incorporated.
• Cover with a cling warp place in the fridge to cool completely.
• Once chilled your mousse is ready to be used as the cake filling, or in trifles etc.
• You can use a whisk to loosen the set mouse before you use it.

Nutrition Information

Serving: 100g | Calories: 258kcal | Carbohydrates: 21.5g | Protein: 5.8g | Fat: 16.5g | Saturated Fat: 9.2g | Polyunsaturated Fat: 7.3g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 122mg | Sodium: 113mg | Potassium: 0mg | Fiber: 1.4g | Sugar: 16.4g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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 Love making cake? and using exotic filings like me?

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or check my Recipe Index for a full list of available recipes on this blog.

Cake Fillings to Die For. A collection of Cake Filling Recipes by Veena Azmanov