The BEST Chocolate Mousse Cake Filling
Calories: 15
Adjust Servings Here: 12 cups
Description
This decadent chocolate mousse cake filling is rich, creamy, yet light and airy made with real chocolate, eggs, and whipped cream. Use it in between cake layers, fill it in a shortcrust pastry tart, or pour in a mold to make a chocolate mousse cake.
Ingredients
Makes - 4½–5 cups (fills two 8–9 inch cake layers or 8–10 dessert cups)
Eggless Chocolate Mousse cake filling
- 300 g (10 oz) Dark chocolate (60–70%)
- 15 g (1 tbsp) Unsalted butter
- 30 g (2 tbsp) Granulated sugar
- 480 ml (2 cups) Heavy cream whipping cream (38% fat)
- 1 tsp Vanilla extract
- Salt
Makes - 4 cups (enough to fill two 8–9 inch cake layers or 6–8 dessert cups)
Chocolate mousse cake filling
- 226 g (226 g) Dark chocolate (60–70%)
- 15 g (1 tbsp) Butter
- 4 large Eggs yolks
- 2 Egg whites
- 60 g (4 tbsp) Sugar
- 120 ml (½ cup) Whipping cream (38% fat)
- 1 tsp Vanilla extract
- ¼ tsp Salt
Instructions
Eggless chocolate mousse filling
- Melt chocolate + butter in a heatproof bowl over gentle steam; cool slightly (warm, not hot).Whip heavy cream to soft–medium peaks (cold bowl = faster).Fold cream into the chocolate in 2–3 additions until smooth and fluffy.Chill 2–3 hrs until softly set before filling cakes. If it feels loose, give it 15 more minutes in the fridge.300 g Dark chocolate, 15 g Unsalted butter , 30 g Granulated sugar, 480 ml Heavy cream , 1 tsp Vanilla extract, Salt
Classic chocolate mousse filling
- Melt the chocolate – Use a double boiler. Add chocolate and butter to a heatproof bowl and let it melt gently, stirring occasionally.Prepare the yolk mixture – Whisk egg yolks and 2 tbsp sugar over the simmering water until sugar dissolves and the mixture feels warm (about 149°F / 65°C). Set aside.Prepare the meringue – In a clean bowl, whisk egg whites with salt and 2 tbsp sugar over gentle heat until sugar dissolves. Transfer to your mixer and whip to stiff peaks.Whip the cream – Beat cream and vanilla extract to almost stiff peaks. Keep chilled.Assemble – Fold yolks into the melted chocolate → then fold in the whipped cream → finally, gently fold in the egg whites until no white streaks remain.Refrigerate 2–3 hours before using. Makes enough to fill two 8–9 inch cake layers.226 g Dark chocolate, 15 g Butter , 4 large Eggs yolks, 2 Egg whites, 60 g Sugar, 120 ml Whipping cream , 1 tsp Vanilla extract, ¼ tsp Salt
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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