Chocolate Mousse Filling (Print View)

Light, creamy mousse with rich chocolate flavor, ideal for layering or spooning into desserts for a luxurious touch.

# Components:

→ Chocolate Base

01 - 7 oz semi-sweet chocolate (55–65% cocoa), chopped
02 - Pinch of salt (optional, only if using unsalted chocolate)

→ Whipped Cream

03 - 1 cup heavy whipping cream, cold
04 - 2 tablespoons powdered sugar
05 - 1 teaspoon pure vanilla extract

# Method:

01 - Place the chopped chocolate in a heatproof bowl. Melt gently over a double boiler, stirring until smooth, or microwave in 20-second intervals, stirring between bursts. Set aside and let cool to room temperature; chocolate should not be warm when mixed with cream.
02 - In a large chilled bowl, whip the cold heavy cream with powdered sugar and vanilla using a hand mixer or stand mixer fitted with the whisk attachment. Whip until soft peaks form—cream should hold its shape but remain smooth and slightly droopy. Do not overwhip.
03 - When the melted chocolate is at room temperature but still pourable, add a spoonful of whipped cream to the chocolate and gently stir to loosen the mixture. Fold in the remaining whipped cream in 2 to 3 additions, using a rubber spatula. Mix carefully to maintain volume, folding until the mousse is smooth and no streaks remain.
04 - For a firmer mousse ideal for slicing or piping, chill for 30–60 minutes before using as a cake filling or frosting. Use immediately for a softer texture.

# Expert Advice:

01 -
  • It's ridiculously simple—just chocolate, cream, and a few minutes of careful folding—yet tastes like you spent half the day on it.
  • The texture is cloud-like but rich, giving you that melt-in-your-mouth moment that makes people close their eyes when they taste it.
  • It's incredibly forgiving and works beautifully whether you're filling a layer cake, topping cupcakes, or spooning it straight into a cup.
02 -
  • The temperature of your chocolate when you combine it with cream is absolutely critical—if it's too warm, it'll deflate everything; too cold and it'll seize up into little flecks instead of folding smoothly.
  • Overwhipping the cream is the sneaky mistake that ruins this more than anything else, so stop as soon as it holds soft peaks and resist the urge to beat it more.
03 -
  • Keep your mixing bowl cold by chilling it in the freezer for five minutes before whipping cream—even a small temperature difference makes the whipping faster and more reliable.
  • A splash of espresso powder or a tiny pinch of cinnamon stirred into the melted chocolate elevates the whole thing without making it taste like coffee or cinnamon, just more intensely chocolate.
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