clumsygirl Posted 29 Apr 2013 , 1:26am
post #1 of

ADoes anybody have a good chocolate mousse filling recipe without raw eggs? I tried the cake bosses recipe and it didn't seem thick and fluffy enough for a filling. Is there anything that I can do to that recipe to make it non-runny?

12 replies
bct806 Posted 30 Apr 2013 , 12:58am
post #2 of

I use the jello mousse. Beat 1 cup cold milk in with the pudding mix for 2 minutes on low. Fold in an 8oz tub of whipped topping. It is really light and airy and customers love it. 

Boyka Posted 30 Apr 2013 , 10:35am
post #3 of

Milk or semi-sweet chocolate /I prefer Callebaout/+vanila+few spoons esspreso+amaretto+heavy whiping cream+a spoon or two nice cacao powder=melt all ... Whip some cream with sugar + vanila and mix it with the melted chocolate. I use hard beaten egg whites too, but you can skip it ...the alkohol and the coffee you can skip too..If you want to stay thicker, add some gelatin ..

Good luck :))) 

cazza1 Posted 30 Apr 2013 , 12:05pm
post #4 of

330 grams dark chocolate

150 grams butter

150 mls milk

624 mls cream, shipped to soft peaks

 

Bring the milk to boiling point, pour over chocolate and butter and stir until dissolved.

Cool to room temp.

Fold in cream.

 

Works great in torted cakes and tastes great.  Use good chocolate.  I use Callebaut.

cakeyouverymuch Posted 30 Apr 2013 , 2:46pm
post #5 of
Quote:
Originally Posted by cazza1 

330 grams dark chocolate

150 grams butter

150 mls milk

624 mls cream, shipped to soft peaks

 

Bring the milk to boiling point, pour over chocolate and butter and stir until dissolved.

Cool to room temp.

Fold in cream.

 

Works great in torted cakes and tastes great.  Use good chocolate.  I use Callebaut.

 

Will this work with 660 g of white chocolate and keep all other ingredients the same?

ddaigle Posted 30 Apr 2013 , 2:50pm
post #6 of

Easy recipe....2 C. whipping cream to any instant jello pudding = mousse.   

freakymama23 Posted 2 Jun 2013 , 9:28am
post #7 of

Beat 500ml thickened cream till soft peak. Add I packet of white wings choc pudding mix. beat gently till combined and thick add 100grams of melted dark choc. mix through. So easy,sooooo yum

cazza1 Posted 2 Jun 2013 , 12:38pm
post #8 of

Not sure Cakeyouverymuch but you would definitely need more white chocolate than you would the dark.  If you try it let us know how it goes.

Baking Me Crazy Posted 2 Jun 2013 , 6:17pm
post #9 of

 beat 1 c heavy whipping cream and slowly add 1/3 c sugar. Whisk until soft peaks form. fold in a small box of chocolate instant pudding mix. then refrigerate for 15 minutes and wha la.. you have yourself a delicious mousse.

 

I use this recipe all the time and change it up with different pudding flavors. People rave about it.. especially the vanilla.

lyndim Posted 2 Jun 2013 , 6:31pm

AThanks for the info!:)

pennyemer Posted 6 Jun 2013 , 10:54am

Does this whipping cream/pudding mixture need to be kept refridgerated? I have someone wanting it in their wedding cake.
 

BAKEdeliciousbc Posted 23 Jul 2013 , 12:28am
Quote:
Originally Posted by bct806 

I use the jello mousse. Beat 1 cup cold milk in with the pudding mix for 2 minutes on low. Fold in an 8oz tub of whipped topping. It is really light and airy and customers love it. 

Do you use the small packet of the pudding mix?

bct806 Posted 23 Jul 2013 , 1:41am
Quote:
Originally Posted by BAKEdeliciousbc 

Do you use the small packet of the pudding mix?

It is actually a packet called jello mousse. It is a black box as opposed to the brown. It's pretty good.

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