This lightly sweetened, chocolate laced mousse is perfect to put between layers of cake . Once you’ve “stuffed” the layers, be sure to refrigerate the cake to solidify the mousse. Then top off your cake with your favorite chocolate frosting ( I recommend Ganache)
Chocolate Mousse
Course: Desserts, Frosting/IcingServings
4
servingsIngredients
10 ounces bittersweet or semi-sweet chocolate squares, cut into pieces
3 cups whipping cream
Directions
- In a 1 quart microwave safe glass bowl, combine chocolate with ½ cup whipping cream.
- Place in the microwave and heat on high power for 1 to 2 minutes until melted and smooth when stirred.
- Cool to room temperature.
- Meanwhile, in a large bowl, beat 2 ½ cups whipping cream with electric mixer until SOFT (not stiff) peaks form.
- Mix 1/4th of the whipped cream into the cooled chocolate mixture until well blended.
- Then turn the chocolate mixture into the remaining whipped cream and beat with the mixer at medium speed until fluffy and medium stiff peaks form( mixture should be a little soft as it will firm up when refrigerated).
- Mousse is best used immediately after making, otherwise refrigerate until ready to use.
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