Recipe For Filling That Tastes Like Chocolate Mousse??

Baking By brandy1976 Updated 5 Mar 2011 , 1:13am by brandy1976

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brandy1976 Posted 19 Feb 2011 , 3:18am
post #1 of 12

I am looking for an easy filling recipe for a stacked and carved cake (diaper bag cake) that tastes like chocolate mousse but will set firm enough to hold up to being stacked. Thanks a lot!

11 replies
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m_willford Posted 19 Feb 2011 , 3:38am
post #2 of 12

Would a whipped ganache work? My last one tasted like a dark chocolate mousse that I make, but was a pretty firm filling. I did it in cupcakes.

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ChunkkeeMunkkee Posted 19 Feb 2011 , 4:01am
post #3 of 12

m_willford, you can whip ganache? I have made it once before but left it at room temp to "set" and used as a filling. Do you whip it before it sets when its warm or after it sets when it's more solid? I'd love to try it! I'm not a bowl/spoon "licker" but ganache does something to me that makes me turn into a 5 yr old waiting for Mom to finish with the cake lol.....

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NanaSandy Posted 19 Feb 2011 , 4:02am
post #4 of 12

I have a question that my sound kind of dumb. But since I am new at this, here goes. When you use the whipped ganache, and your cake is not refrigerated, does the ganache stay firm? When I have used ganache before, and left it out of the fridge, of course it turns to soup. So what happens to it when it is in a cake for the filling???

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sugarshack Posted 19 Feb 2011 , 10:20pm
post #5 of 12

u can use bettercreme or pastry pride and make a mock mousse by adding a paste made from choc pudding mix combined with hot water.

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m_willford Posted 19 Feb 2011 , 10:59pm
post #6 of 12

Yes, you can whip ganache. I just took my regular ganache recipe, let it cool down to room temperature. Then whipped it in my stand mixer!

The cooling down to room temp can take a couple of hours, but it's worth it. You also want to be sure that you don't over whip, or you pretty much end up with chocolate butter!

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m_willford Posted 19 Feb 2011 , 11:02pm
post #7 of 12

nanasandy-

I'm not sure on a cake. I think you'd want to place a thin frosting barrier between the ganache and the cake, and refrigerate it. I did it as a filling for cupcakes, and while it was fine out of the fridge overnight, it was just a little ganache in each one. Also, the cupcake sort of absorbed it as a filling, hence the maybe wanting a barrier. Interesting question though, I'll have to think on that. icon_smile.gif

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AileenGP Posted 19 Feb 2011 , 11:28pm
post #8 of 12
Quote:
Originally Posted by sugarshack

u can use bettercreme or pastry pride and make a mock mousse by adding a paste made from choc pudding mix combined with hot water.




Or easier yet... use chocolate bettercreme =).

However, I make my chocolate mousse out of pastry pride and cocoa with some powdered sugar to taste. (I've never measured the amounts..so sorry I can't help with that).

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AileenGP Posted 19 Feb 2011 , 11:36pm
post #9 of 12

... I forgot to add.. yes you can whip ganache.. but I make sure the ratio of cream to chocolate is higher.. for example, when I make whipped white chocolate ganache, I use a 1:1 ratio of cream (actually I personally use Pastry Pride) to chocolate. Then I let it cool overnight in the fridge and whip it the next day.

I actually used it in a 4 tier cake 2 weeks ago and it held up no problem from Thursday when I started decorating, to Saturday when it was served.

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Kitagrl Posted 19 Feb 2011 , 11:45pm
post #10 of 12

When I make whipped ganache, I make it thinner than regular ganache, and then refrigerate. Then whip...it makes a really light filling that melts in your mouth but as long as you whip it up completely, it is plenty stiff to fill cake.

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psmith Posted 20 Feb 2011 , 12:12am
post #11 of 12

I use whipped ganache. It is light, fluffy and oh soooo good! icon_smile.gif

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brandy1976 Posted 5 Mar 2011 , 1:13am
post #12 of 12
Quote:
Originally Posted by psmith

I use whipped ganache. It is light, fluffy and oh soooo good! icon_smile.gif




I made the whipped ganache It was amazing and worked great as a filling for my chocolate cake! I'm making it again this weekend.

Thanks!

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