Chocolate Mousse Filling (Printable version)

Light, creamy chocolate mousse combining rich cocoa and whipped cream for elegant dessert layers or fillings.

# Needed ingredients:

→ 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

# How to make it:

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

# Expert advice:

01 -
  • Cloud-like, fluffy texture that melts in your mouth.
  • Rich cocoa depth using high-quality 55–65% semi-sweet chocolate.
  • Quick preparation time of only 20 minutes.
  • Versatile enough for cake tiers, cupcake centers, or as a standalone dessert.
  • Naturally gluten-free and vegetarian-friendly.
02 -
  • Use high-quality chocolate, as it provides the primary flavor for the mousse.
  • Mousse is best served the same day but can be refrigerated in a covered container for up to 2 days.
  • Do not freeze the mousse, as it will lose its delicate, airy texture upon thawing.
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