Hi,

I'd like to know do you make chocolate mousse as fillings for your cakes with raw eggs for your customers? Do you have a concern with semonella poisoning - raw eggs?

I was looking for a light chocolate cream filling and found chocolate cream fillings ( with and without eggs and with and without gelatine). If a need a light moussy filling which will be refridgerated, should i then go for a receipe with gelatin, coz my cake will be out for 30 mins and it's a bit warm here.

Thanks so much!

I make a chocolate mousse filling by melting the chocolate over hot water, and then folding in eggs one by one ( I add four) It cooks over hot water for about 5 minutes ( thus pasturizing the eggs) and then I cool the mixture slightly and fold into sweetened whipped cream. It sets up great for either a mousse pie or filling.