Help!!!!white Chocolate Mousse Filling For Wedding Cake

Baking By csweetcakes Updated 21 Aug 2009 , 8:46pm by Jayde

csweetcakes Posted 21 Aug 2009 , 2:31am
post #1 of 5

ok, here's the deal. A bride has asked for white chocolate mousse filling with milk chocolate chips in it. I have never done that and told her so. She said ok and ordered one of my 8" cake to try it with the vanilla buttercream in between the layers. She asked me again to try and make it and asked me to do a sample for a cake sampling this monday. Am I just not finding the recipe under something else? It sounds to light and fluffy to be putting chocolate chips in and for some reason I just keep thinking that if I agree to do it that the cake will settle and start showing the dreaded ring around the cake layers. Any one with ideas?

4 replies
prterrell Posted 21 Aug 2009 , 5:57am
post #2 of 5

Here's my fav white choc mousse recipe, you should be able to fold in mini choc chips with no problem. Make sure you have a good icing dam and you shouldn't have any problems!

White Chocolate Mousse
Recipe courtesy Gale Gand

Prep Time:

50 min

Inactive Prep Time:

48 min

Cook Time:

15 min

Level:

Intermediate

Serves:

6 to 8 servings

Ingredients
1 1/2 cups heavy cream
5 ounces white chocolate, coarsely chopped
1/2 cup egg whites (from about 4 eggs)
2 tablespoons sugar
Chocolate Bag, recipe follows
Directions
Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.

The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.

In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.

Chocolate Bag:
8 ounces semisweet chocolate
Mixed berries
Mint sprigs
Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.

Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

Printed from FoodNetwork.com on Fri Feb 13 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

csweetcakes Posted 21 Aug 2009 , 12:46pm
post #3 of 5

Thank-you so much for the recipe. Here is my question. I see you are in the GA area. I am in Lawrenceville, GA knowing that this is going to take some time to make, cool, and fuss with. What would you charge this client for the filling if she wants it for a 200 person wedding cake? or what would be the increase per serving? I charge 3.25 a serving for standard cake and vanilla buttercream. Any suggestions will do

prterrell Posted 21 Aug 2009 , 5:42pm
post #4 of 5

I charge 50 cents extra per serving for white chocolate mousse filling. With the addition of the chocolate chips, I would charge 75 cents extra per serving.

Jayde Posted 21 Aug 2009 , 8:46pm
post #5 of 5

http://www.cakecentral.com/cake_recipe-7501-1-Vanilla-Bean-Cheesecake-Mousse.html

Here is mine, it really doesnt have a cheesecake flavor, even though there is cream cheese in the recipe. Its is to DIE for! It is that delicious.

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