chocolate mousse filling

[Morgan1470]

Does anyone have a recipe for a chocolate mousse filling to use for a wedding cake (if you don't mind sharing) - thank you in advance!

[cakebaker]

Ok, I confess...

I sometimes cheat and use chocolate bettercreme for a mousse filling. Hey, people like it and think I'm brilliant, what can I say?

As to the real stuff, I've used a recipe that calls for just melting the chocolate, then blending with whipped cream but it's a little finicky and if you don't mix it just right it goes grainy on you and it's lost.

A super simple but decent mousse filling I've tried starts with instant pudding:

Basically you use 2 boxes of instant pudding, mix it with 2 cups of milk then fold in a container of cool whip. It's not the "real" thing, but it tastes good, it's inexpensive and best of all it's foolproof.

http://www.cakecentral.com/cake_reci...ocolate-mousse.

[chocolateandpeanutbutter]

It's not really a mousse, but you can use whipped ganache. Let your ganache cool and then you can whip it - it gets light and fluffy, and you can even pipe decorations with it. If you wanted a lighter texture, you could probably fold in some extra whipped cream or Cool whip, but then it would need to be refrigerated. Cool Whip just isn't stable at room temp for any length of time.

[cakebaker]

I've never found a mousse I could safely leave out without refrigeration, sure wish I could since most of my cakes have to be left out for quite some time once they're in the delivery process.

I've used the ganache as well, it's yummy!

[VictoriAnne Sweets]

Not real mousse, but there are 2 different things I do

1. Add 1/2 container of Cool Whip to a box of instant chocolate pudding, start mixing, then add about 1/4 c or so of milk until I get the right consistancy.

OR

2. Mix up a packet of Dream Whip according to package directions; when done, add a box of instant chocolate pudding (may need to add 2 T of milk or so).

I'm looking forward to seeing other recipes as well!

Thanks,

Jodi

[2sdae]

I use Rich's better cream whip it and then add melted chocolate to it. Whip together. YUMMY and you can leave it out because the Rich's is a non dairy whipped topping.

[chocolateandpeanutbutter]

Does anyone know if you can get this Rich's better cream in Canada? Is it a refrigerated product? If it's non-dairy, then it should be able to come across the border, but if it's refrigerated, then I doubt it. *sigh* It sounds so yummy!

[cakebaker]

It does come frozen and unfortuately, for the pre-whipped style at least, has to remain frozen until you're ready to use it. Once thawed, it can't be frozen back...at least that's what the packaging says.

2sdae- You said you leave yours out without refrigerating...does the filling ever get too soft? I've been hunting for a different style of mousse I can leave out, but was always afraid the bettercream would get really soft if it got the least bit warm. Perhaps the chocolate helps firm it up?

[2sdae]

I have used it in several cakes and never had trouble with it oozing or becoming to soft to support. But like you sai the chocolate does firm it up a lot.
AS far as getting it ion Canada I dunno. You'd have to see who in your area or on line that ships to Canada.

[chocolateandpeanutbutter]

Thanks - I figured as much. If it's frozen, then I can't see that it would work out.

I guess I just have to use my other buttercreams! That's just fine - I'm happy with my buttercream recipes.