Chocolate Mousse Filling (Printer View)

Light, creamy mousse with rich chocolate flavor and fluffy texture, ideal for cake layers or cupcake filling.

# What you'll need:

→ Chocolate Base

01 - 7 ounces semi-sweet chocolate (55–65% cocoa), chopped
02 - Pinch of salt (optional, only if using unsalted chocolate)

→ Whipped Cream

03 - 1 cup heavy whipping cream, cold
04 - 2 tablespoons powdered sugar
05 - 1 teaspoon pure vanilla extract

# Method:

01 - Place the chopped chocolate in a heatproof bowl. Melt gently over a double boiler, stirring until smooth, or microwave in 20-second intervals, stirring between bursts. Set aside and let cool to room temperature; chocolate should not be warm when mixed with cream.
02 - In a large chilled bowl, whip the cold heavy cream with powdered sugar and vanilla using a hand mixer or stand mixer fitted with the whisk attachment. Whip until soft peaks form—cream should hold its shape but remain smooth and slightly droopy. Do not overwhip.
03 - When the melted chocolate is at room temperature but still pourable, add a spoonful of whipped cream to the chocolate and gently stir to loosen the mixture. Fold in the remaining whipped cream in 2 to 3 additions, using a rubber spatula. Mix carefully to maintain volume, folding until the mousse is smooth and no streaks remain.
04 - For a firmer mousse ideal for slicing or piping, chill for 30–60 minutes before using as a cake filling or frosting. Use immediately for a softer texture.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes minutes, making you feel like a pastry chef in your own kitchen.
  • One batch fills cakes, tops cupcakes, or becomes an elegant dessert on its own—so versatile it feels like having a secret weapon in your repertoire.
02 -
  • Chocolate temperature is everything—if it's too warm when it meets the cream, the mousse breaks and becomes grainy rather than silky, so let it cool completely even if it takes a few extra minutes.
  • Don't fold aggressively; the gentler you work, the airier and lighter your mousse becomes, which is what separates a dense chocolate pudding from an actual mousse.
03 -
  • Always use a rubber spatula for folding—wooden spoons and whisks deflate the cream and break down the mousse's fluffy structure.
  • If your kitchen is warm, chill your mixing bowl before whipping cream; even 10 minutes in the freezer makes it whip faster and more voluminously.
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