I used a basic chocolate mousse recipe....heavy cream, cocoa powder, sugar & gelatin.....it's stiff but definitely not as stiff as a buttercream....just wondering if it's going to leak out of the sides....the cake will be covered in fondant so I'm concerned about the weight
what do you think will happen if I add a little powdered sugar to it?
well dammed and the mousse chilled, shouldn't pose a problem. The snowflakes cake http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1577901 (bottom tier filled with strawberry mousse), and this one, http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1331934 which included a 3,2" layer tier and all three were carved, covered and transported 5 hours away and was filled with chocolate and white chocolate cream cheese mousses.
The mousses were fine after they were chilled.
I think it would be a sweeter mousse if you added powdered sugar to it. I believe(and I'm no expert) that beating the heavy whipping cream to the density desirable is key...the gelatin will help maintain it for a longer period of time at that density.
I agree to beating the heavy cream to stiff peak for the mousse is the key. During this time of year. I'd have my druthers if it was Summer.
Thank you both.....I chilled the mousse and the texture became stiffer.....not only did it hold up very well in the cake...it was the most delicious filling ever....I will use this instead of chocolate bc filling from now on!!
Can you share your mousse recipe? Thanks!