AI was wondering if anyone has a recipe for a chocolate mousse filling that does not need to be refrigerated?
For how long? There are non-dairy creams suitable for making chocolate mousse that can easily sit for 24 hours at room temp...
BetterCreme is shelf stable for up to 5 days at temps under 75F. It comes in vanilla & chocolate.
To make a shelf stable chocolate mousse, I buy the frozen quarts of BetterCreme. I whip a quantity to soft peaks, make a paste from instant chocolate pudding mix using hot water, loosen the paste with some of the whipped BetterCreme, and then mix it all together on low for about 30 seconds. If I want a heavier chocolate flavor, I add chocolate extract [olivenation.com] and Hershey's syrup, being careful to not make it too loose.
Gets rave reviews.
AThank you I'm definitely going to try that!