Chocolate Mousse Filling (Print Version)

A smooth, airy chocolate mousse offering intense flavor and light texture for layers or dessert cups.

# What You’ll Need:

→ Chocolate Base

01 - 7 ounces 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

# How to Make It:

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.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen when you actually spent twenty minutes.
  • The texture is pure velvet, light but deeply chocolatey in a way that feels almost decadent.
  • You can use it three different ways: between cake layers, piped into cupcakes, or served solo in a glass.
02 -
  • The chocolate temperature is everything—too warm and it'll melt the cream into soup; too cold and it'll seize into lumps, so let it come to room temperature first.
  • Folding, not stirring, is your friend because stirring knocks all the air out and you lose that ethereal texture that makes mousse actually special.
03 -
  • Always whip cream in a cold bowl (pop it in the freezer while you melt chocolate) because even thirty seconds of coldness changes how quickly it reaches soft peaks.
  • If you accidentally overwhip the cream, just pour it out and start fresh—trying to rescue it usually makes things worse, and your next attempt will be perfect.
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