This sounds delicious... If I use the mousse as a cake filling can I leave this cake out for a few hours before serving or will it need to be refridgerated because of the eggs?
Sorry for the late response......this can be left out no more than 30 minutes. It will start to "melt" or get soft. If using as filling for eclairs or in chocolate cups then probably a little longer. But because of the whipped cream it will start to soften if left out for a long (1 hour or more) period of time. It is GREAT for cake fillings, but just keep it refrigerated before serving - unless you can freeze it and then you can keep it out for a couple hours as it "thaws"
I made this and LOVED it! I refrigerated the mousse, then spread it on on layer of my cake, and refrigerated that layer overnight. After stacking then frosting with a chocolate buttercream, the cake held up for a long time at a child's birthday party- lasted at least 2 hours and didn't start to weep at all! And it tasted delicious!!!
Hello, I had a question about the mousse filling. I want to make this mousse for a wedding cake but, since it will be covered in fondant and fondant cannot be refrigerated how can i prevent it from melting? I heard a theory that i can add gelatin so it holds for a long period of time but, I want to hear your opinion.
Yes, gelatin does help hold up for longer however I would not recommend this mousse to be used with fondant because of the refrigeration issue. You could freeze the cake/mousse (which we did if it needed to be out for a longer period of time) but then you will run into the condensation issue which won't be good for the fondant either. Sorry, wish I could be more help.
if you used satin ice fondant you can refrigerate it
I made this and we all loved it! I was a little scared at first to try it as i always screw something up along the way. This really isn't that hard and it was to die for. Very chocolaty, but next time I make it to kick it up a notch (and because i am a chocoholic) i am going to pour some ganache over it too. Thank you so much for sharing this recipe.
i always use this recipe when they ask for me chocolate filling and i always cover with fondant and refrigerate my cakes with no problem. thank you for this wonderfull recipe.you save me...people loved the taste
I have refrigerated cakes with fondant before and had no problems at all.
I refrigerate all of my cakes with fondant.. if it's a hot day when you take it out it will sweat, and look wet at first but it will dry up. I find that all of my cakes hold up so much better.
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