Save Indulge in the ultimate chocolate experience with this light and creamy French-inspired mousse. Designed specifically as a versatile cake filling, this recipe transforms any dessert into a gourmet treat with just 20 minutes of active preparation. Whether you are layering a classic 8-inch cake or filling a dozen cupcakes, its intensely chocolatey profile and airy consistency make it a must-have in your baking repertoire.
Save Creating a professional-looking dessert at home is simple with this foolproof method. This mousse strikes the perfect balance between being stable enough to hold cake tiers and light enough to keep the dessert feeling delicate. It is an effortless way to add a layer of sophistication to your next celebration.
Ingredients
- Chocolate Base
- 200g (7 oz) semi-sweet chocolate (55–65% cocoa), chopped
- Pinch of salt (optional, only if using unsalted chocolate)
- Whipped Cream
- 1 cup (240ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
Instructions
- 1. Melt the Chocolate
- 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.
- 2. Whip the Cream
- 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.
- 3. Combine Chocolate and Cream
- 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.
- 4. Chill and Use
- 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.
Zusatztipps für die Zubereitung
The key to the perfect texture lies in temperature control. Ensure the melted chocolate has reached room temperature before combining; if it is too warm, it will melt the cream and lose its airy volume. Using a chilled bowl for whipping the heavy cream also ensures the peaks form faster and hold their structure better. At approximately 170 calories per serving, this mousse delivers a rich experience without being overly heavy.
Varianten und Anpassungen
You can easily customize the flavor profile of this mousse. For a deeper, more robust taste, stir a splash of espresso or a pinch of cinnamon into the melted chocolate. If you prefer a sweeter mousse, simply increase the powdered sugar in the whipped cream to your liking.
Serviervorschläge
This recipe yields enough to generously fill one 8-inch layer cake or 12 cupcakes. For an elegant standalone treat, spoon the mousse into individual dessert cups and chill for 1–2 hours before serving. Please note that this recipe contains dairy and may contain soy or nut traces depending on your chocolate brand; always check labels for cross-contamination if sensitive.
Save With its velvety finish and deep cocoa flavor, this chocolate mousse is the perfect finishing touch for your decadent cake creations. Enjoy the rich, cloud-like indulgence in every bite!
Recipe FAQs
- → What type of chocolate works best?
Semi-sweet chocolate with 55–65% cocoa content offers a balanced, rich taste ideal for mousse filling.
- → How do I achieve perfect whipped cream texture?
Whip cold heavy cream with powdered sugar and vanilla until soft peaks form, ensuring a smooth, slightly droopy consistency without overwhipping.
- → Can I prepare the mousse in advance?
Yes, refrigerate covered for up to 2 days; avoid freezing to maintain texture and flavor.
- → How to incorporate flavors like espresso or cinnamon?
Add a small splash of espresso or a pinch of cinnamon to the melted chocolate before folding in the cream to enhance the mousse’s flavor profile.
- → What is the best chilling time for piping versus spooning?
Chill for 30–60 minutes for a firmer texture suitable for slicing or piping; use immediately for a softer, spoonable consistency.
