Chocolate Mousse Recipe

The best chocolate mousse recipe for a chocolate wedding cake. This recipe has been with me for 25 years and it never fails to please a crowd.

It makes enough to fill two-2 layer 8 or 9 inch cakes with leftovers.

This is also the perfect amount to fill one-2 layer 12 inch cake.

TIP: Use any extra leftover for crumb coating or as a dessert in champagne glasses with whipped cream and raspberries

Chocolate Mousse Recipe x 1

Written Instructions with Photos

melt chocolate

Melt 6 ounces of semisweet or bittersweet chocolate with the
1 stick of unsalted butter (4 ounces) in a double boiler or hot water being careful not to get steam into the chocolate mixture. Stir as you are melting it and then remove it from the heat to cool a little.

seperate eggs

Separate 3 eggs.

Add the egg yolks one at a time to the cooled mixture and blend.

whipped egg whites

Place the 3 egg whites in a CLEAN bowl and whip with 1 Tablespoon of the sugar to medium soft peaks. make sure that your bowl and whip are grease free or the whites will not beat properly.

In another bowl whip 3/4 -1 cup heavy cream with 1 Tablespoon of sugar and the 1/2 teaspoon vanilla. Beat until the cream hold it's shape.

Now the Fun Begins

mixing egg whites and chocolate

Add the whites and fold in carefully. Do not over mix it.  You should see streaks of the cream and the egg whites within the chocolate. If you over mix it it starts to break down and becomes a gooey ugly mess.

mixing cream and chocolate

Next fold the cream into the chocolate, but do not over mix.
You should stop before it's fully mixed.

chocolate mousse cake

For best results use it right away to fill your cooled cakes and immediately put your cakes into the fridge or freezer to get nice and firm. (The butter in this recipe helps to make it firm when cooled.)

chocolate mousse cake filling

Be careful not to over work the mousse when you put it on your cake layer. Be gentle with it. You want it to remain fluffy and light.

chocolate mousse cake

Place the second layer on top, wrap it well with plastic wrap and then refrigerate or freeze the cake until you are ready to crumb coat and frost.

For a wedding cake it is simply the best chocolate layer cake recipe that I have found.

For a 14-10-6 tiered wedding cake multiply this recipe times 3. (Assuming each cake is a 2 layer cake with one layer of filling.)

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