Tips To Serve Chocolate Mousse Recipe For Cake Filling Simple

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This isn’t your average chocolate mousse recipe. This decadent, airy creation is the perfect cake filling, adding a light and luxurious touch to any dessert. Made with just a handful of ingredients and ready in under 30 minutes, it’s the ideal solution for busy bakers or those seeking a show-stopping addition to their next cake.


Chocolate Raspberry Mousse Cake
Chocolate Raspberry Mousse Cake

2 large eggs, separated

  • ¾ cup granulated sugar
  • 6 ounces high-quality dark chocolate, chopped (at least 70% cacao content)
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

  • Instructions:

    1. Separate the eggs. In a large bowl, carefully separate the egg yolks from the whites. Be sure no yolk gets into the whites, as this will prevent them from whipping properly.

    2. Whisk the egg yolks and sugar. Using an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar together on high speed for 5-7 minutes, or until the mixture is light, fluffy, and tripled in volume. The mixture should be pale yellow and hold a ribbon-like consistency when the beaters are lifted.

    3. Melt the chocolate. In a heatproof bowl set over a pan of simmering water (ensure the bottom of the bowl doesn’t touch the water), melt the chopped dark chocolate. Keep stirring occasionally until smooth and melted. Remove from heat and let cool slightly.

    4. Whip the egg whites. In a clean, grease-free bowl, whisk the egg whites on high speed with a clean whisk attachment until stiff peaks form. When you lift the beaters, the peaks should hold their shape without drooping.

    5. Fold in the chocolate. Gently fold the melted chocolate into the egg yolk mixture using a rubber spatula. Be careful not to overmix, as this can deflate the air incorporated into the egg whites.

    6. Incorporate the whipped cream. In a separate bowl, whip the heavy whipping cream and vanilla extract to stiff peaks. Once the chocolate mixture is well combined, gently fold in the whipped cream with a rubber spatula until just incorporated. Don’t overmix, or the mousse will lose its volume.

    7. Chill and serve. Transfer the mousse to an airtight container and refrigerate for at least 2 hours, or until set. This allows the flavors to meld and the mousse to achieve its perfect texture.

    8. Enjoy! Pipe or spoon the chilled mousse onto your favorite cake layers or use it to fill cupcakes, pastries, or other desserts.

    Nutrition Facts:

    (Please note that this is an approximate nutritional value based on the listed ingredients. Values may vary depending on specific brands used.)

    Serving size: ½ cup

  • Calories: 320
  • Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 80mg
  • Sodium: 40mg
  • Carbohydrates: 28g
  • Sugar: 24g
  • Protein: 4g

  • Conclusion:

    This easy chocolate mousse recipe delivers big on flavor and versatility. With its rich, decadent taste and light, airy texture, it elevates any cake or dessert. So next time you need a quick and impressive filling, look no further than this foolproof recipe.

    Frequently Asked Questions:

    1. Can I use milk chocolate instead of dark chocolate?

    Yes, you can substitute milk chocolate for dark chocolate. However, the overall flavor profile will be sweeter and less intense. Choose a milk chocolate with a higher cacao content (around 30-40%) for a better balance.

    2. How long will this mousse keep in the refrigerator?

    The mousse will stay fresh in the refrigerator for up to 3 days in an airtight container.

    3. Can I freeze this mousse?

    Yes, you can freeze the mousse for up to 2 months. Thaw it overnight in the refrigerator before using.

    4. How can I make this recipe vegan?

    There are several ways to make a vegan version of this mousse. You can use vegan chocolate, aquafaba (the liquid remaining from cooked chickpeas) whipped to stiff peaks in place of the egg whites, and a plant-based milk alternative like coconut milk for the heavy cream.

    5. What other flavors can I add to this mousse?