Using A Chocolate Mousse Fillling.
Decorating By coldtropics Updated 3 Jul 2007 , 4:09pm by cake-angel
Is there any trick to using this as a cake filling? Im talking about a real mousse vs anything stabelized with gelatine? Will it hold upunder the cake layers?? thanks for any help.
I use a mousse stabalized with gelatin for my cakes. You could use one that is not but you have to make sure it is 100% set up before using it as a filling. Mousse will absorb into the cake with a little bit of time so put a thin layer of buttercream down first before filling with the mousse. Make sure it's in the fridge for as much as possible. It doesn't take long for it to become room temp making the layers want to slide and also putting it in the time and temp danger zone.
I made a chocolate mousse for a cake filling once but it was just dark chocolate melted and cooled and then I took whipped cream and folded it into the chocolate. Once refridgerated it got quite firm. Mind you I made sure the cake was kept refridgerated up until it was time to serve it.
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