I use this recipe for chocolate mousse for filling, and it stays really thick. It is Alton Brown's from the Food Network. Everyone that has tried it has loved it. HTH!
http://www.foodnetwork.com/recipes/alton-brown/chocolate-mousse-recipe2/index.html
Can you fill a cake with chocolate mousse and decorate it with fondant, the next day, without getting too liquidy the mousse or just loose the consistency?
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You sure can! I use a box of instant pudding with heavy whipping cream instead of milk to make a delicious mousse. Depending on how many layers you might need 2 or 3 boxes of pudding but just go by the instructions on the box and substitute the cream for the milk.
Just fill your cake and cover it with some plastic wrap or put inside a cake container then slide in the fridge until the next day. Take it out the next day and add your layer of buttercream then fondant.
If you are making REAL chocolate mousse, it must be refrigerated. Once it is well-chilled and set it can be left out for a few hours until service, but it's not something that should be left out over a night or two while decorating... I fill almost all of my cakes with some type of perishable filling and I only decorate in fondant (satin ice). I refrigerate all of my cakes with no problem.
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