Chocolate Mousse Filling with Semi-Sweet Chocolate
By Mason Brooks
Prep
15 min
Cook
5 min
Total
20 min
Servings
4
Level
Easy
I use this chocolate mousse filling for pastries and other baked items that need to hold their shape. Cooled melted chocolate combined with whipped cream creates a chocolate mousse filling that can be used to fill or decorate cupcakes and other baked goods and layer cake slices without gelatin.
Try semi-sweet or bittersweet chocolate with 60%-72% cocoa solids. Microwave in 30-second intervals at 50% power, stirring between intervals, until melted. Let the chocolate cool to room temperature for 10-15 minutes. Hot chocolate will turn whipped cream into a soupy mixture.
The cream and mixing bowl need to be cold. Add powdered sugar and vanilla to the cream and beat until stiff peaks form. Don't overbeat the cream, it will have a gritty texture. Adding chopped chocolate to overbeaten cream will cause it to lose its airy texture.
I always use two bowls and a rubber spatula, even for small batches. Combine one-third of the whipped cream with the chocolate mixture, then fold in the rest of the whipped cream from the bottom of the bowl in large motions. Continue stirring until you no longer see any white streaks and the mousse is evenly colored.
Why you'll love this recipe
- It is used to cake and fill layers of cakes and cupcakes. It can also be used to make tart shells, cream pastries, and éclairs, as well as donuts.
- The filling itself does not include eggs, so there's no need to temper eggs as a prestep to folding.
- A cold prepared dish and cold heavy cream can be used to lighten mousse for piping on cupcakes.
- It makes 4 cups, that should be enough for multiple desserts.
- You can serve it in glasses with berries and crushed cookies or cake pieces and other toppings as a dessert that doesn't need to be baked.
- You can make the mousse in advance, this is a useful strategy for cakes with several components.
Ingredients
- •8 oz semi-sweet or bittersweet chocolate (high-quality, 60-72% cacao, finely chopped)
- •2 cups heavy whipping cream (cold, at least 36% milk fat)
- •¼ cup powdered sugar (sifted)
- •1 tsp vanilla extract
Instructions
- 1
Put the finely chopped chocolate in a microwave-safe bowl.
- 2
Microwave at 50% power in 30-second intervals, stirring between each interval, until the chocolate is melted and smooth.
- 3
Set the chocolate aside to cool to room temperature, about 10 to 15 minutes.
- 4
Beat the cold heavy cream, powdered sugar, and vanilla extract in a separate large chilled bowl on medium-high speed until stiff peaks form. Do not overmix.
- 5
Fold about one-third of the whipped cream into the cooled chocolate with a rubber spatula until just combined.
- 6
Fold in the remaining whipped cream gently until no white streaks remain and the mousse is uniform in color and texture. Do not overmix.
- 7
Use the mousse as a filling for cakes, cupcakes, or other desserts, or cover and refrigerate if not using it immediately.
FAQ
Nutrition (per serving)
Calories
350
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