Chocolate Mousse Filling
Servings: 24 servings
Calories: 135kcal
This chocolate mousse filling is creamy and rich with a light and airy texture and an intense chocolatey flavor! It's perfect for filling layer cakes, roll cakes, and decorating cupcakes.
Print Recipe
Ingredients
- ½ cup (120 ml) hot water
- 4 tablespoons (30 g) unsweetened cocoa powder Note 1
- ½ teaspoon instant espresso coffee
- 1 ½ cups (260 g) semi-sweet chocolate chips Note 2
- 2 cups (480 ml) heavy cream cold
- 2 tablespoons (30 g) granulated sugar
Equipment
- small bowl
- heatproof bowl
- small saucepan
- mixing bowl with the whisk attachment
Instructions
- In a double boiler, melt the chocolate chips until nice and smooth. Remove the bowl from the heat.
- In a small bowl, dissolve the cocoa powder and instant espresso powder in hot water.
- Stir the cocoa mixture into the melted chocolate. (TIP: Make sure the cocoa mixture is warm, or it'll cool the melted chocolate and cause it to seize.)
- Let the chocolate mixture cool slightly.
- In a mixing bowl with the whisk attachment, whip the heavy cream with the sugar until hard peaks form.
- Add 1/3 of the whipped cream into the chocolate mixture and fold until mostly combined.
- Then combine the mixture with the remaining whipped cream and mix well until no white streaks remain.
Notes
Note 1: Dark cocoa powder can be used for a rich, dark chocolate flavor.
Note 2: Milk, semi-sweet, or dark chocolate chips all work great. For a sweet and mild mousse, use milk chocolate. For an intense mousse, use dark chocolate chips.
Storing Tips:
- Chocolate mousse filling is best the day you make it, however it can be made a day in advance.
- Transfer to an airtight container, or cover the bowl with plastic wrap, and refrigerate for up to 24 hours.
- Let the filling sit on the counter to soften before you use it to fill a cake.
- Chocolate mousse filling is best the day you make it, however it can be made a day in advance.
- Transfer to an airtight container, or cover the bowl with plastic wrap, and refrigerate for up to 24 hours.
- Let the filling sit on the counter to soften before you use it to fill a cake.
Nutrition
Calories: 135kcal
Carbohydrates: 8g
Protein: 1g
Fat: 11g
Sugar: 5g
Sodium: 7mg
