Chocolate Mousse Recipe

The best chocolate mousse recipe for filling cake layers. This light fluffy rich and delicious filling can also be used as a dessert served in pretty glasses. It never fails to please a crowd.

Enjoy in a Cake or in Dessert Glasses

This chocolate mousse recipe makes enough to fill a two layer eight or nine inch cake with some leftovers. This is also the perfect amount to fill one two layer 12 inch cake.  Use leftover for crumb coating or as a dessert in champagne glasses with whipped cream and fresh fruit. 

Chocolate Mousse Recipe Video

Ingredients

6 ounces dark chocolate

1/2 cup unsalted butter

1 Tbs. Instant espresso coffee granules

3 eggs separated

2 Tbs sugar 

1 cup heavy cream 

Method with Photos

Melt 6 ounces of semisweet or bittersweet chocolate with the
1 stick of unsalted butter (4 ounces) in a double boiler or hot water being careful not to get steam into the chocolate mixture. Stir as you are melting it and then remove it from the heat to cool a little. Separate 3 eggs. Add the egg yolks one at a time to the cooled mixture and blend.

Place the 3 egg whites in a CLEAN bowl and whip with 1 Tablespoon of the sugar to medium soft peaks. make sure that your bowl and whip are grease free or the whites will not beat properly. In another bowl whip 3/4 -1 cup heavy cream with 1 Tablespoon of sugar and the 1/2 teaspoon vanilla. Beat until the cream hold it's shape.

Add the whites and fold in carefully. Do not over mix it.  You should see streaks of the cream and the egg whites within the chocolate. If you over mix it it starts to break down and becomes a gooey ugly mess. Next fold the cream into the chocolate, but do not over mix.
You should stop before it's fully mixed.

For best results use it right away to fill your cooled cakes and immediately put your cakes into the fridge or freezer to get nice and firm. The butter in this recipe helps to make it firm when cooled. Be careful not to over work the mousse when you put it on your cake layer. Be gentle with it. You want it to remain fluffy and light. Place the second layer on top, wrap it well with plastic wrap and then refrigerate or freeze the cake until you are ready to crumb coat and frost. For a wedding cake it is simply the best chocolate layer cake recipe that I have found. For a 14-10-6 tiered wedding cake multiply this recipe times 3. (Assuming each cake is a 2 layer cake with one layer of filling.)

Build Your Skills and Confidence

Click on the picture of Roxie to see how Wedding Cakes with Lorelie Step-by-Step will help you build confidence to create beautiful cakes and cherished memories. 

Impress your friends, family and customers with the same tried and true recipes that I have used with great success since 1985. The book comes with perks...

• A membership to our Cake Crew on Facebook 
• A special page on this website just for you