Name: Chocolate Mousse Filling
Prep time: 20 min
Total time: 1 h 20 min
Ingredients: 200g (7 oz) semi-sweet chocolate (55-65% cocoa), chopped; 1 cup (240ml) heavy whipping cream, cold; 2 tablespoons powdered sugar (adjust to taste); 1 teaspoon pure vanilla extract; Pinch of salt (optional, only if using unsalted chocolate)

Description

This easy chocolate mousse filling recipe creates light, airy chocolate mousse using just chocolate, cream, powdered sugar, and vanilla. Ready in 20 minutes and perfect for filling cakes, cupcakes, or serving as a standalone dessert.

Ingredients

- 200g (7 oz) semi-sweet chocolate (55-65% cocoa), chopped

- 1 cup (240ml) heavy whipping cream, cold

- 2 tablespoons powdered sugar (adjust to taste)

- 1 teaspoon pure vanilla extract

- Pinch of salt (optional, only if using unsalted chocolate)

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Instructions

Step 1: Melt the Chocolate

Place your chopped chocolate in a heatproof bowl and melt it gently over a double boiler, stirring until completely smooth. (Alternative: microwave in 20-second intervals, stirring between bursts.) Once melted, set it aside and let it cool to room temperature

Step 2: Whip the Cream

In a large chilled bowl, combine your cold heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer fitted with the whisk attachment, whip until soft peaks form.

Step 3: Combine Chocolate and Cream

This is where the magic happens! Once your melted chocolate has cooled to room temperature (but is still pourable), add one spoonful of whipped cream to the chocolate and stir gently to loosen its texture.

Now add the remaining whipped cream to the chocolate bowl in 2-3 additions. Using a rubber spatula, fold carefully to maintain all that beautiful volume you just whipped in. Work gently and patiently – aggressive mixing deflates the mousse! Keep folding until the mousse is smooth and evenly colored with no visible streaks.

Step 5: Chill to Set

For the best texture as a cake filling, transfer your mousse to a container and refrigerate for 30-60 minutes. This firms it up just enough to spread without sinking into cake layers.

Notes

Test Chocolate Temperature – Touch the bottom of the bowl – it should feel cool, not warm

Don’t Rush the Folding – Take your time to preserve those air bubbles!

Taste Before Chilling – Some chocolates need an extra touch of sugar or salt

Common Mistakes to Avoid:

Using warm chocolate (seizes the cream – game over!)

Overwhipping the cream (grainy mousse)

Stirring instead of folding (deflated mousse)

Using chocolate that’s too dark (mousse too stiff and bitter)

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Cake Filling