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Need the BEST chocolate mousse recipe!

post #1 of 14
Thread Starter 
Hello icon_smile.gif I need to make a layer cake with a chocolate mousse filling and am having difficulty finding a mousse recipe that seems good. Do they all include coffee? Please help with something amazing!
post #2 of 14

My recipe really isn't a recipe... but I don't use it with my cakes... just for at home... Equal parts Egg Whites, Whipping Cream, and Dark Chocolate by weight... I doubt it would do well in a cake since it needs refrigeration... but it tastes great... and you did read that correctly... I don't add any sugar... I don't like mine really sweet... but you can add it to the egg whites if you like...

post #3 of 14

Here is Buddy's chocolate mousse (cake boss)  2 cups heavy cream,1/2 cup sugar,3 tablespoons unsweetened cocoa powder,1 tablespoon kahlua or coffee liqueur.  Put all in a stainless-steel mixing bowl. Blend with hand mixer at high speed until fluffy about 1 minute.  use immediately or refridgerate in airtight container up to 3 days. makes 31/2 cups enough to fill and ice one 9 inch cake. this is good have used it several times
 

post #4 of 14
Thread Starter 
Quote:
Originally Posted by bigdad View Post

Here is Buddy's chocolate mousse (cake boss)  2 cups heavy cream,1/2 cup sugar,3 tablespoons unsweetened cocoa powder,1 tablespoon kahlua or coffee liqueur.  Put all in a stainless-steel mixing bowl. Blend with hand mixer at high speed until fluffy about 1 minute.  use immediately or refridgerate in airtight container up to 3 days. makes 31/2 cups enough to fill and ice one 9 inch cake. this is good have used it several times

 
Thanks! I think I will actually give this a try. I am just very nervous about using raw egg in anything, and he is pretty badass! Lol I'm making a test cake for something, so I'll give it a try on that one and see if it works well. I see you said it can be refrigerated for up to 3 days - how does that work for cakes? Is it still a three day limit? I will be going out of town for Easter this year and would like to bring a cake filled with this (I am leaving Thursday night and Easter isn't until Sunday obviously) - will it still hold/work? Thank you!
post #5 of 14

call the bakery 201-659-3671 they can tell you
 

post #6 of 14
Quote:
Originally Posted by amypiac View Post

Hello icon_smile.gif I need to make a layer cake with a chocolate mousse filling and am having difficulty finding a mousse recipe that seems good. Do they all include coffee?

 

Adding a small amount of coffee to chocolate doesn't make something taste like coffee. It just makes it taste more chocolatey. I always add a teaspoon (chocolate cakes) or half-teaspoon  (chocolate frostings) of espresso powder. If caffeine is the problem, you can get instant decaffeinated coffee and possibly espresso.

There. Their. They're not the same.

 

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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post #7 of 14

I actually use whipped ganache and it's very light and mousse-y.  No eggs either!   You should try it and see if that would work for you.  I think any ganache recipe would work but in case you don't have one my recipe for ganache is:
12 ounces semi-sweet chocolate chips,

1 1/2 cups whipping cream,

3 TBL butter.

 

Heat the cream to almost simmering then take off the heat and add the chocolate chips.  Let it sit for a few minutes and let the chips soften, then stir until smooth.  Whisk in the butter and let it cool for 20 minutes.  Then put it in your mixer and whip it until soft peaks form.  This takes a while and just when you think it's not going to happen, it does.

You can add coffee (I would use a tsp of powdered with the tiniest bit of liquid),or Kahlua or any other flavoring you might want but do it before you start whipping.  Coffee enhances chocolate, but in this case you really don't need it to.  HTH!

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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post #8 of 14

I also use whipped ganache, it's a bit heavier than mousse, so holds up to layers better. (in my experience)

 

My recipe is pretty stinking easy, lol, equal weights chocolate to heavy cream. Heat the cream, pour it over chocolate, and gently stir til chocolate is melted and incorporated.

Them like carmijok said, once it is cooled to room temp, just whip it up.

post #9 of 14

Buddy's recipe is not a mousse.  It's basically chocolate whipped cream, and you will find that it will break down and get watery inside a cake after a day without some kind of stabilizer like gelatin added to it. 

 

If I were you, I would either go with the whipped ganache or find a real mousse recipe that won't break down.  Not all mousse recipes use raw eggs.  Most I've seen have the eggs cooked over a bain marie.

post #10 of 14
Thread Starter 
Hmm... Well I already tried it and finished the cake... So it'll be interesting to see what it does lol. From yesterday to this morning, it held up well inside the cake and tasted well. I'll see what it does tomorrow. I will try a whipped Grenache in the future too and compare. Thanks!
post #11 of 14
Thread Starter 
Quote:
Originally Posted by AnnieCahill View Post

Buddy's recipe is not a mousse.  It's basically chocolate whipped cream, and you will find that it will break down and get watery inside a cake after a day without some kind of stabilizer like gelatin added to it. 

If I were you, I would either go with the whipped ganache or find a real mousse recipe that won't break down.  Not all mousse recipes use raw eggs.  Most I've seen have the eggs cooked over a bain marie.

Thanks! Buddy's actually held up well in the cake and its been 2 days now. It's delicious and people have been loving it. But I will definitely try a whipped Ganache as well some time! icon_smile.gif
post #12 of 14

I'm making a cake Friday for Saturday but it will be covered in Fondant. Did you find out if Buddy's recipe needs to be refrigerated?

Thanks

post #13 of 14

His would because it's whipped cream.

post #14 of 14
Quote:
Originally Posted by jena2727 View Post

I'm making a cake Friday for Saturday but it will be covered in Fondant. Did you find out if Buddy's recipe needs to be refrigerated?

Thanks

Of course it would. It will also melt down to brown glop. Whipping cream is not stabile. 

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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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