How Long Can Chocolate Mousse Be Without Refrigeration??

Baking By IsaSW Updated 19 Aug 2009 , 8:28pm by JanH

IsaSW Posted 18 Aug 2009 , 5:25pm
post #1 of 4

I need to use it as the filling for a wedding cake, but I decorate the cakes the night before.
Would it deflate?, because of the layer weight? Or the fondant over the cake?
Please could you share a recipe I could use as a filling for a wedding cake.
The wedding is this saturday, And I am scared my recipe would spoil, since it has egg yolks in it and raw whites. They cake needs to be at room temperature for aprox 24 hours.

Please help!!!!!

3 replies
Doug Posted 18 Aug 2009 , 5:36pm
post #2 of 4

ding ding -- WARNING

RAW whites --- bad bad joo-joo!

absolutely NOT! The risk to anyone with any kind of compromised immune system (old age, babies, HIV/AIDS, chemotherapy, etc.) is just TOO! great.

you can not take the risk or put folks at a wedding at risk.

even with refrigeration this is a no-no (the health dept would have a fit! -- and every safe food handling course agrees)


find a different recipe for distribution to the public!

there are options such as pasteurized egg whites or meringue powder -- consider those.


based on the recipe described - refrigeration is a must


click on the recipe tab above and search for recipes -- many on here would be safe to use and don't use raw whites.

leah_s Posted 19 Aug 2009 , 12:17pm
post #3 of 4

Please listen to Doug. That recipe is too dangerous to use.

JanH Posted 19 Aug 2009 , 8:28pm
post #4 of 4

Faux bavarian cream recipe:
(Shelf stable using Rich's Bettercreme or Pastry Pride.)

Whipped Ganache:

Can also use the shelf stable sleeved pastry fillings like chocolate bavarian cream, mixed with Rich's Bettercreme it would be tasty....

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