Aso I made a chocolate mousse cake. the mousse as my filling of course. the cake itself is delicious the problem is when I cut the cake the mousse kind of oozes out the sides and cake slice flops. does anyone know why the mousse is doing that? I had it chilled in the fridge so I dont think thats a problem... do you need to stabilize the mousse or is this normal...
AYou can add some gelatin:D
Yes, Boyka is absolutely right. When using mousse as fillings for cakes they need to set firmer and the only way to do that is to add gelatine.
so basically, when do i add the gelatin. Im thinking towards the end, like after mixing the egg whites and whipped cream in with the chocolate mixture? or is it during when you beat the whip cream? and then you just add that to the chocolate with the egg whites?
Hello! Sorry for the delay in getting back to you. The different types of mousse I use as fillings in my cakes don't usually contain whipped egg whites. They mostly contain whipped cream and gelatine. Here is a recipe I use for white chocolate mousse:
250 ml whipping cream (high fat cream with 36% - 40% fat content)
100 g white chocolate
1/4 tsp unflavored gelatin powder
Chop the chocolate quite fine. Take about one teaspoon of cold water in a little bowl and sprinkle the gelatine powder over it. Let it sit for at least 10 minutes. Whip 200 ml of the cream lightly (make sure that you don't whip the cream really stiff). It should be thickened but not so much so that you get stiff peaks (hope I'm making sense). Pour the rest of the cream (50 ml) into a little saucepan and heat it up just so that you get foam like bubbles on the side. It should NOT boil! Pour the hot cream over the chopped chocolate and let it sit for a couple of minutes before stirring gently from the middle until the chocolate melts.Add the water and gelatine mixture to the chocolate mixture and stir until the gelatine dissolves. Finally fold in the lightly whipped cream gently with a spatula. If the mousse seems a little runny at this stage let it sit in the fridge for a while until it becomes a spreadable consistency.
(The quantity of mousse that this recipe yields is enough to fill one layer in a 20 cm diameter cake.)
oh. i didnt know there were recipes without eggwhites... i might try that thanks :)