Does anyone know how I can fill with chocolate mousse that can be out of the fridge??? Said I could do this, now wondering about it having to be refrigerated.......................
I use Pastry Pride to make mousse fillings. You whip it like whipped cream but it's non dairy. I buy mine at Smart & Final.
I buy commercial fillings and for choc. mousse, use bavarian cream, Nestles Chocobake (found in Walmart and other stores) and whip up Rich's Bettercream and mix a little of that in. Makes a great mousse and is stable left out for a couple of days.
I use Frostin Pride from Smart and Final. I just whip it up and I just mix in cooled but still pourable ganache until it looks right. Frostin pride is very stable even at room temp for extended periods of time.
this mix I bought is Royal brand, sounds good, but you add milk. So I just can't imagine that it will be okay at room temp. Wouldn't you say that? I have time to try one of your suggestions, just didn't think about it until I got home and read the directions.......................
any other input?