Recipe for chocolate mousse cake filling?

by Margie
(California)

Can you share your recipe of chocolate mousse filling for a chocolate wedding cake?

My friend wants a chocolate wedding cake with chocolate buttercream frosting. Something different!!

She wants gold c-scrolls and designs on it. I bought a Wilton product, Sparkle Gel, and am going to add it to a gold tinted buttercream to see if it will make the frosting sparkle....or maybe it will get dissolved by the buttercream and not sparkle. Any ideas on how to get gold buttercream to sparkle? I appreciate your help.

Thank you.
Margie

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Recipe for chocolate mousse cake filling?

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Aug 24, 2009
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Try this one
by: Paula

Chocolate Mousse
One batch of mousse will fill 2 batches of cake.

1 tsp gelatin bloomed (softened) in 2 ounces of whole milk in a metal measuring cup
Put metal mixing bowl and beaters into the freezer to chill
In glass bowl combine and melt
2 more ounces of milk
4 Tbsp butter (real butter, not margarine or any other kind of “spread”)
When melted add
12 ounces of semi sweet chocolate chips and let set for a minute or two until the chocolate starts to melt. Stir until combined. Swirl gelatin over heat until melted and milk is hot. Do not boil or it will damage the gelatin. Stir hot gelatin mixture into chocolate. If all chocolate is not melted at this point microwave in 15 second increments until all chocolate is melted and smooth. Do not overheat chocolate or it can damage it and/or take longer to cool down. Transfer chocolate to a bigger mixing bowl and let sit until just above body temperature. While chocolate is cooling whip
1 ¾ cup (14 oz) heavy whipping cream with
½ cup powdered sugar and
1 tsp pure vanilla extract until stiff peaks form but whip cream is still very smooth
Stir ¼ of whipped cream into the chocolate mixture to lighten it up. Then take half of what’s left and fold gently into the chocolate mixture, then add remaining whipped cream and gently fold. Do not over mix or your mousse will go flat. Chill for a few minutes in refrigerator before filling cake. Filling can be measured by weight or piped on with a piping bag, just make sure that you have approximately the same amount of filling between each layer of cake.

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Aug 24, 2009
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Submitted by: Paula

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Chocolate Mousse One batch of mousse will fill 2 batches of cake. 1 tsp gelatin bloomed (softened) in 2 ounces of whole milk in a metal measuring cup Put metal mixing bowl and beaters into the freezer to chill In glass bowl combine and melt 2 more ounces of milk 4 Tbsp butter (real butter, not margarine or any other kind of “spread”) When melted add 12 ounces of semi sweet chocolate chips and let set for a minute or two until the chocolate starts to melt. Stir until combined. Swirl gelatin over heat until melted and milk is hot. Do not boil or it will damage the gelatin. Stir hot gelatin mixture into chocolate. If all chocolate is not melted at this point microwave in 15 second increments until all chocolate is melted and smooth. Do not overheat chocolate or it can damage it and/or take longer to cool down. Transfer chocolate to a bigger mixing bowl and let sit until just above body temperature. While chocolate is cooling whip 1 ¾ cup (14 oz) heavy whipping cream with ½ cup powdered sugar and 1 tsp pure vanilla extract until stiff peaks form but whip cream is still very smooth Stir ¼ of whipped cream into the chocolate mixture to lighten it up. Then take half of what’s left and fold gently into the chocolate mixture, then add remaining whipped cream and gently fold. Do not over mix or your mousse will go flat. Chill for a few minutes in refrigerator before filling cake. Filling can be measured by weight or piped on with a piping bag, just make sure that you have approximately the same amount of filling between each layer of cake.

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