Chocolate Mousse Filling Recipe
This delightful chocolate mousse recipe surpasses buttercream in both taste and simplicity. A former pastry chef in Sweden, I can vouch for its popularity as our go-to cake filling
Ingredients:
- 300ml pure cream
- 150g nice milk chocolate
- Pinch of salt (optional)
Instructions:
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In a saucepan, heat the pure cream over medium heat on the stove. Be cautious not to let it boil; it should be hot and steamy.
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Once the cream is hot, but not boiling, remove it from the stove.
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Add the milk chocolate to the hot cream and stir continuously until the chocolate has completely melted.
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Pour the chocolate cream into a new bowl and cover it with cling wrap.
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Place the bowl in the fridge and let it chill for at least 10 hours, preferably 24 hours.
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After chilling, remove the bowl from the fridge and whip the chocolate cream until it becomes fluffy. Be careful not to over-whip; aim for a creamy and mousse-like consistency.
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Use the chocolate mousse to fill cakes or serve as a standalone chocolate mousse.
Notes:
- For a dark chocolate mousse, use 75g of chocolate.
- For a white chocolate mousse, use 180g of chocolate.
- Optionally, add a pinch of salt to the cream while heating to enhance the chocolate flavor.
Cake Filling Tip:
- This quantity is sufficient for one layer in a 21cm diameter cake. For a pure mousse cake, double the amount.
- If using it for a mousse cake, fill the cake and let it set in the freezer. Take it out an hour before serving for the perfect consistency.