Like the title states, I wanted to experiment with some different flavored mousse fillings. Mainly for Wedding cakes.

I see them all the time but never have attempted to make it.

Can anyone shoot me a link for a decent recipe that would be stable enough for a cake filling?
Or if this has already been discussed, the link to the thread..thanks

Craig

Basically it is nothing more than fruit jam mixed into whipped cream - be it real or non-dairy (re: Rich's Bettercreme or Pastry Pride).

I've seen recipes using whipped cream, but i've also seen some that use geletine, or eggs..just confused..

Wouldn't a Mousse using whipped cream have to stay cold?

This is my favorite chocolate mousse recipe: http://allrecipes.com/Recipe/Chocolate-Mousse-Cake-IV/Detail.aspx

People love it!

I'll check it out..Thanks! Anybody have one with Strawberries or Mangoes?