Great Chocolate Mousse
This is a great chocolate mousse recipe. I use it all the time to fill cakes, eclairs, cupcakes, chocolate cups…. the possibilities are endless. I got this recipe from the bakery I used to work at. It was the most requested.
This recipe fits perfectly in 5 qt Kitchen Aid
** will require using 2 kitchen aid bowls**
Great Chocolate Mousse
Ingredients
- 4 oz unsalted butter
- 1# 4 oz chocolate – I use 1 bag of Ghirardelli 60% cacao bittersweet and the remaining with Ghirardelli semi-sweet
- *******************************************************************
- 4 egg yolks
- 2 1/2 oz water
- 3/4 cups powdered sugar
- *******************************************************************
- 4 egg whites
- 1T + 1/4T granulated sugar
- *******************************************************************
- 2 1/4 Cups heavy cream
Instructions
- 1. Over double boiler melt butter and chocolate, stirring occasionally.
- 2. In a separate bowl combine yolks and water. I wait to add the powdered sugar until I’m ready to add the chocolate so the sugar doesn’t start to “cook” the yolks.
- 3. When the chocolate is half melted start whipping heavy cream in 5 qt k.a. bowl and let whip to soft peaks.
- 4. Let chocolate and butter mixture cool slightly. Now I add the powdered sugar to the yolk/water mixture and whisk to combine. Now temper (add slowly) the chocolate into the yolk mixture and whisk to combine each addition.
- 5. Add chocolate mixture to the whipped cream by folding the chocolate into the cream gently — you don’t want to lose too much air/volume in the cream
- 6. In a different mixing bowl – clean from any grease- add egg whites and whip until foamy, then add granulated sugar and whip to soft peaks.
- 7. Add whipped whites to chocolate/cream mixture by folding in. Add whites in 3rds, taking care not to lose too much air/volume.
- If not using to fill cakes from the suggestions below, refrigerate overnight until ready to use.
- If using for cakes a great way to use is as follows:
- *line your cake pan with plastic wrap, place cake layer on bottom, then add a layer of freshly made mousse, then add another layer of cake, then mousse, then cake. Place in freezer overnight. Turn out when ready to frost.
- *Or after lining with plastic wrap, place a thin cake layer on bottom, take sheet cake and cut long strips out and stand up against the sides of the lined cake pan making sure it is a snug fit, pour in mousse to the top and then cover with a thin layer of cake. Freeze over night, turn out when ready to use.
- *if using for sheet cakes: line sheet pan with plastic wrap, pour in mousse and refrigerate overnight. Turn out onto sheet cake when ready to fill or follow steps above if you have a high wall sheet pan.
- *If refrigerated overnight it is pipe-able the next day
You May Also Be Interested In
Ratings & Reviews view more
4 Nov 2010 , 10:31am
23 Aug 2010 , 1:18pm
26 Jan 2010 , 7:57pm
15 Nov 2009 , 9:12pm
7 Sep 2009 , 6:51am
To see this made step by step, complete with pictures of each step, please visit my site: http://www.a-sweet-indulgence.com/recipes/chocolate-mousse-recipe
This sounds delicious... If I use the mousse as a cake filling can I leave this cake out for a few hours before serving or will it need to be refridgerated because of the eggs?
Sorry for the late response......this can be left out no more than 30 minutes. It will start to "melt" or get soft. If using as filling for eclairs or in chocolate cups then probably a little longer. But because of the whipped cream it will start to soften if left out for a long (1 hour or more) period of time. It is GREAT for cake fillings, but just keep it refrigerated before serving - unless you can freeze it and then you can keep it out for a couple hours as it "thaws"
I made this and LOVED it! I refrigerated the mousse, then spread it on on layer of my cake, and refrigerated that layer overnight. After stacking then frosting with a chocolate buttercream, the cake held up for a long time at a child's birthday party- lasted at least 2 hours and didn't start to weep at all! And it tasted delicious!!!
Hello, I had a question about the mousse filling. I want to make this mousse for a wedding cake but, since it will be covered in fondant and fondant cannot be refrigerated how can i prevent it from melting? I heard a theory that i can add gelatin so it holds for a long period of time but, I want to hear your opinion.
Yes, gelatin does help hold up for longer however I would not recommend this mousse to be used with fondant because of the refrigeration issue. You could freeze the cake/mousse (which we did if it needed to be out for a longer period of time) but then you will run into the condensation issue which won't be good for the fondant either. Sorry, wish I could be more help.
if you used satin ice fondant you can refrigerate it
I made this and we all loved it! I was a little scared at first to try it as i always screw something up along the way. This really isn't that hard and it was to die for. Very chocolaty, but next time I make it to kick it up a notch (and because i am a chocoholic) i am going to pour some ganache over it too. Thank you so much for sharing this recipe.
i always use this recipe when they ask for me chocolate filling and i always cover with fondant and refrigerate my cakes with no problem. thank you for this wonderfull recipe.you save me...people loved the taste
I have refrigerated cakes with fondant before and had no problems at all.
I refrigerate all of my cakes with fondant.. if it's a hot day when you take it out it will sweat, and look wet at first but it will dry up. I find that all of my cakes hold up so much better.