Mousse Made With Jello And Heavy Cream-Refrigeration

Decorating By monizcel Updated 13 Nov 2006 , 5:15pm by lapazlady

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monizcel Posted 13 Nov 2006 , 11:27am
post #1 of 10

Hi Everyone,

I am making a chocolate cake for Thanksgiving and would like to fill it with chocolate mousse (I was going to use Nutella, but someone is allergic to nuts).

If I use Jello and heavy cream and make the mousse on Thanksgiving Day and we eat it later that day, can it stay unrefrigerated or does the cake need to be immediately refrigerated again?

The cake will be covered in chocolate ganache.

Any other ideas for non refrigerated chocolate filling would be appreciated as well.

9 replies
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born2bake4u Posted 13 Nov 2006 , 11:42am
post #2 of 10

it needs to be refrigerated. you can get the same effect with cool whip and it saves you time. and it will stay stiffer than cream itself.

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SScakes Posted 13 Nov 2006 , 11:52am
post #3 of 10

If you don't mind sharing, how do you make the mousse using jello and cream?????

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monizcel Posted 13 Nov 2006 , 11:53am
post #4 of 10

I've never tried the Jello and heavy cream route, but from what I understand it is 1 package of jello instant pudding (just the mix-you do not make the pudding) and 1 cup heavy cream, that you whip together.

Anyone else? Is this correct?

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lapazlady Posted 13 Nov 2006 , 12:08pm
post #5 of 10

The combination should be refrigerated. You can look in the recipe forum for fillings that don't need refrigeration. Is there a chocolate fudge ice cream syrup? I seem to remember one that was really thick, that would do the trick, and wouldn't need refrigeration.

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CandyLady Posted 13 Nov 2006 , 12:56pm
post #6 of 10
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mdutcher Posted 13 Nov 2006 , 1:08pm
post #7 of 10

I just made a cake on Saturday that had a mousse filling. I filled it and crumb coated it Friday night and put in fridge. Sat. morning (around 10) I got it out and let it sit while I rolled out the mmf and (moistened the bc with a little water) put the mmf on and back in the fridge. The party was at 6, so I left the cake in the fridge until about 5:30. The cake was eaten around 7:30 so it didn't taste cold (I hate cold cake!) and it was delicious!!

Basically, leave it in the fridge until about and hour or 2 before you need it! icon_biggrin.gif

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mdutcher Posted 13 Nov 2006 , 1:11pm
post #8 of 10

Oh, never used ganache before. Does it get hard in the fridge? If so, either put a thin layer (like a crumb coat) over it or fill and put saran wrap over it before refrigerating , then when you pull it out, put the ganache on.

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ryansmama Posted 13 Nov 2006 , 5:12pm
post #9 of 10

will refridgerating do anything to the mmf? Like will it dry out or anything?

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lapazlady Posted 13 Nov 2006 , 5:15pm
post #10 of 10

I put MMF covered cakes in the fridge all the time. NO problem. Just let it come to room temp before decorating or eating.

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