I’ve been looking for a good, rich chocolate mousse filling that doesn’t involve egg yolks. I didn’t like any of the recipes here so I found an old recipe from Bon Appetit that was originally for Mocha and adapted it for chocolate. I used it to fill a Darn Good Chocolate Cake w/Chocolate Syrup Frosting and everyone said it was truly a death by chocolate combination. Be sure to use good quality chocolate! This is a very rich, creamy and intensely chocolate filling. You can also serve this separately as a mousse.
- 12 oz. bittersweet chocolate, chopped (I use Lindt 70% bittersweet but 50% or 60% is ok too – do not recommend using the 85%)
- 6 Tablespoons unsalted butter cut into pieces
- 1/2 cup granulated sugar
- 3 Tablespoons water
- 5 large egg whites
- 1 1/2 cups chilled whipping cream (do not use heavy whipping cream)
- 1/4 cup powdered sugar
Optional: Can add 1/4 teasp. cinnamon to whipping cream or for mocha flavor, dissolve 5 teasp. instant coffee powder with 1/4 cup of the whipping cream untoil dissolved
- Melt chocolate and butter over medium-low ehat until melted and smooth. Set aside
Sitr 1/2 cup sugar and 3 Tbsp. water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240 degreesF, tilting pan to submerge bulb – about 4 minutes.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat hot syrup into whites. Continue beating until medium stiff peaks form about 3 minutes. Fold 1/3 egg white/sugar mixture into lukewarm chocolate mixture to lighten. Fold in remaining egg whites with chocolate mixture. Set aside.
Combine 1 1/2 cups whipping cream and powdered sugar and beat until stiff peaks form. Fold into chocolate/egg white mixture to form mousse. Make sure ingredients are well blended by folding. Cover and refrigerate about 4 hours. If using as a filling, make sure to take mousse out of refrigerator for about 30 minutes so it is easier to spread. Can be made 2 days ahead.