Just now I again saw someone mentioning mousse filling in a thread--this time is was white chocolate. Sounds wonderful. I've used the H & H fillings, and I've combined their fruit fillings with BC and called it mousse, but I'm betting there's more to this than I know. Anyone willing to give up your secrets? TIA

Combining fruit filling with buttercream is NOT mousse, it's just fruit-flavored buttercream.

Real mousse is similar to what we Americans call pudding, although most mousses are lighter and firmer and richer (yes, all at the same time) than American puddings.

Traditionally, mousses are made with eggs, sugar, and flavoring, although many recipes also use heavy cream.

Here are my favorite mousse recipes:
http://www.epicurious.com/recipes/food/views/Chocolate-Mousse-107437
http://www.epicurious.com/recipes/food/views/Dark-Chocolate-Mousse-231332?recipename=Dark%20Chocolate%20Mousse&saved_to_box=y
http://www.foodnetwork.com/recipes/gale-gand/white-chocolate-mousse-recipe/index.html

For a fruit "mousse" I make stabilized whipped cream (using Dr. Oetker's Whip-It) and fold in a fruit puree. Baby food fruit can be subbed for the fruit puree.

HTH!

I don't know if this is actual mousse, but I use heavy cream and add 1/2 box of pudding and whip it up together. It is very very rich and thick. I use it as a cream puff filling, a cake filling and in my strawberry shortcakes.

I don't know if this is actual mousse, but I use heavy cream and add 1/2 box of pudding and whip it up together. It is very very rich and thick. I use it as a cream puff filling, a cake filling and in my strawberry shortcakes.

I buy the mix! You can get it at Walmart, Giant Eagle, etc. Just make sure to get it "set up" on your first layer before adding the second layer of cake. It will "disappear" otherwise.
HTH!

Here is a raspberry mousse recipe that I use.
http://www.ladycakes.com/Recipes/Fillings/Raspberry%20Mousse%20Filling.htm

I'm no pastry chef, but I think if there's no chocolate, then there's generally no eggs.

In the recipe I posted, the gelatin mixed into the berry puree stablizes the whipped cream so that it holds it's light fluffiness.

Yum--that one sounds good!

Boy y'all are making me hungry!!