Need the BEST chocolate mousse recipe!

My recipe really isn't a recipe... but I don't use it with my cakes... just for at home... Equal parts Egg Whites, Whipping Cream, and Dark Chocolate by weight... I doubt it would do well in a cake since it needs refrigeration... but it tastes great... and you did read that correctly... I don't add any sugar... I don't like mine really sweet... but you can add it to the egg whites if you like...

Here is Buddy's chocolate mousse (cake boss)  2 cups heavy cream,1/2 cup sugar,3 tablespoons unsweetened cocoa powder,1 tablespoon kahlua or coffee liqueur.  Put all in a stainless-steel mixing bowl. Blend with hand mixer at high speed until fluffy about 1 minute.  use immediately or refridgerate in airtight container up to 3 days. makes 31/2 cups enough to fill and ice one 9 inch cake. this is good have used it several times
 

call the bakery 201-659-3671 they can tell you
 

Quote:

Originally Posted by amypiac 

Hello I need to make a layer cake with a chocolate mousse filling and am having difficulty finding a mousse recipe that seems good. Do they all include coffee?

Adding a small amount of coffee to chocolate doesn't make something taste like coffee. It just makes it taste more chocolatey. I always add a teaspoon (chocolate cakes) or half-teaspoon  (chocolate frostings) of espresso powder. If caffeine is the problem, you can get instant decaffeinated coffee and possibly espresso.

I actually use whipped ganache and it's very light and mousse-y.  No eggs either!   You should try it and see if that would work for you.  I think any ganache recipe would work but in case you don't have one my recipe for ganache is:
12 ounces semi-sweet chocolate chips,

1 1/2 cups whipping cream,

3 TBL butter.

Heat the cream to almost simmering then take off the heat and add the chocolate chips.  Let it sit for a few minutes and let the chips soften, then stir until smooth.  Whisk in the butter and let it cool for 20 minutes.  Then put it in your mixer and whip it until soft peaks form.  This takes a while and just when you think it's not going to happen, it does.

You can add coffee (I would use a tsp of powdered with the tiniest bit of liquid),or Kahlua or any other flavoring you might want but do it before you start whipping.  Coffee enhances chocolate, but in this case you really don't need it to.  HTH!

I also use whipped ganache, it's a bit heavier than mousse, so holds up to layers better. (in my experience)

My recipe is pretty stinking easy, lol, equal weights chocolate to heavy cream. Heat the cream, pour it over chocolate, and gently stir til chocolate is melted and incorporated.

Them like carmijok said, once it is cooled to room temp, just whip it up.

Buddy's recipe is not a mousse.  It's basically chocolate whipped cream, and you will find that it will break down and get watery inside a cake after a day without some kind of stabilizer like gelatin added to it. 

If I were you, I would either go with the whipped ganache or find a real mousse recipe that won't break down.  Not all mousse recipes use raw eggs.  Most I've seen have the eggs cooked over a bain marie.

I'm making a cake Friday for Saturday but it will be covered in Fondant. Did you find out if Buddy's recipe needs to be refrigerated?

Thanks

His would because it's whipped cream.

Quote:

Originally Posted by jena2727 

I'm making a cake Friday for Saturday but it will be covered in Fondant. Did you find out if Buddy's recipe needs to be refrigerated?

Thanks

Of course it would. It will also melt down to brown glop. Whipping cream is not stabile.