Chocolate Mousse Filling (Printable)

Creamy chocolate mousse with rich flavor and fluffy texture, perfect for dessert layers.

# What You Need:

→ Chocolate Base

01 - 7 ounces semi-sweet chocolate (55–65% cocoa), chopped
02 - Pinch of salt (optional, only if using unsalted chocolate)

→ Whipped Cream

03 - 1 cup heavy whipping cream, cold
04 - 2 tablespoons powdered sugar
05 - 1 teaspoon pure vanilla extract

# Directions:

01 - Place the chopped chocolate in a heatproof bowl. Melt gently over a double boiler, stirring until smooth, or microwave in 20-second intervals, stirring between bursts. Set aside and let cool to room temperature; chocolate should not be warm when mixed with cream.
02 - In a large chilled bowl, whip the cold heavy cream with powdered sugar and vanilla using a hand mixer or stand mixer fitted with the whisk attachment. Whip until soft peaks form—cream should hold its shape but remain smooth and slightly droopy. Do not overwhip.
03 - When the melted chocolate is at room temperature but still pourable, add a spoonful of whipped cream to the chocolate and gently stir to loosen the mixture. Fold in the remaining whipped cream in 2 to 3 additions, using a rubber spatula. Mix carefully to maintain volume, folding until the mousse is smooth and no streaks remain.
04 - For a firmer mousse ideal for slicing or piping, chill for 30–60 minutes before using as a cake filling or frosting. Use immediately for a softer texture.

# Expert Advice:

01 -
  • It's ready in just 20 minutes of hands-on time, yet tastes like you spent hours in a French patisserie.
  • One bowl, three ingredients, and somehow it becomes the most elegant component of any dessert you make.
  • The texture is impossibly light—airy enough to melt on your tongue but substantial enough to hold between cake layers without collapsing.
02 -
  • The biggest mistake is folding too vigorously—you're not trying to combine these ingredients like you're making a batter; you're trying to marry them while keeping them light and airy, which sounds paradoxical but makes all the difference.
  • Room temperature chocolate is non-negotiable; warm chocolate will melt your whipped cream and you'll end up with a heavy, dense pudding instead of airy mousse, so patience while it cools is actually the secret ingredient.
03 -
  • Keep everything cold—your bowl, your cream, even your whisk if you have a moment to chill it—because this gives your cream the best structure for whipping and holds that luxurious mousse texture longer.
  • Make this mousse the day you plan to use it for the best texture and flavor; after two days in the fridge it starts to separate slightly and lose that cloud-like quality, though it still tastes delicious stirred back together.
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