Recipe for 4.5 cups of mousse (enough for an 8 inch cake 2-4 layers)
6 oz (170g) dark chocolate, chopped into small pieces
3 TB (42g) unsalted butter
a couple of big pinches of salt
1 1/2 cups (360g) heavy whipping cream, cold from the fridge
1/2 cup (120g) full-fat sour cream, cold from the fridge
3/4 cup (90g) powdered sugar
For written instructions and all my notes
www.sugarologie.com/recipes/chocolate-mousse
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My favorite chocolate mousse filling for cakes uses no eggs or gelatin I chop up a dark chocolate bar into small pieces then add it to a bowl with some butter add a little bit of salt and microwave on 30 second intervals until the chocolate is smooth and shiny now I add
Some heavy whipping cream and a bit of sour cream to my bowl and whip it up until it’s slightly thickened I add some powdered sugar and whip it until I get soft peaks like this now I need to combine the chocolate with the cream and
The first time I did this I waited too long the chocolate had cooled too much and combined with the cold whipped cream the chocolate set before I could mix it all in on the second try I briefly reheated the chocolate in the microwave and folded it in quickly with the Whisk
So a mousse is a lightly textured aerated mixture and the aerated ingredient here is whipped cream so how is this mousse stable without the use of egg whites or gelatin the answer is chocolate chocolate contains cocoa butter which crystallizes or sets up firm and that stabilizes the mousse for
Filling cakes and that’s why
33 Comments
Recipe for 4.5 cups of mousse (enough for an 8 inch cake, 2-4 layers)
6 oz (170g) dark chocolate, chopped into small pieces
3 TB (42g) unsalted butter
a couple of big pinches of salt
1 1/2 cups (360g) heavy whipping cream, cold from the fridge
1/2 cup (120g) full-fat sour cream, cold from the fridge
3/4 cup (90g) powdered sugar
For written instructions and all my notes
https://www.sugarologie.com/recipes/chocolate-mousse
Ahh I wish you could add shorts to playlists 😩
I love your channel and the knowledge you provide, is amazing.
Ugh. I love you!🫶
I’ve never seen a true mousse that uses gelatin or egg whites anyway. That just wouldn’t be good
Love this 🤎🤎
In cooking class I learned the difficult way to make chocolate mousse first, I was so annoyed when i discovered you could just throw chocolate at whipped cream XD
Could you do this with white chocolate as well?
That cake looks incredibly yummy, and I am not even a chocolate fan!
would it work just as well if you used greek yogurt instead of sour cream?
Totally off topic but I think it’s been 10 years since I saw one of these bracelets and I adore you for it.
The one that "didn't work" actually looks yummy too!!
i love this video sm
Tysm I going to try this 😆✨✨
Your voice sounds exactly like Maddy's voice (channel: Café Maddy) 🙂
I wonder if you could do this with white chocolate
I love the science behind your videos. I also love the effort to make the videos loop 🔁
Your videos are so interesting and I really want to learn more 🥺💛
Had to bust out the definition of mousse because people (I being one) were definitely gonna say that's not mousse that's chocolate whipped cream. I might still say it.
I make cakes with just heavy cream, powdered sugar, and chopped strawberries in the middle is that not considered "stable? It stays firm for the most part.
Couldn't this just be called a chocolate whipped cream filling?
On a different note, do you know what to do with the flopped mixing? Sometimes out of my impatience the chocolate settles before mixing completely and I feel so bad about throwing the mix away😭😭 and I wonder if there’s something we can do?
I love whipping ganache. So delish.
❤❤❤
I love your explaination
what’s the difference between this and whipped ganache?
My favorite chocolate moose is the one in the movie Top Secret
clean loop. follow
Made this but I added half a gelatin sheet for an extremely hot day. Absolutely delicious and was a big hit at the party!
The "and that's why" edit for looping was very well-executed.
🫠yummm
This is so helpful tysm, but just wondering, what is the icing on the outside of the cake?
Would this work with using a non dairy whipping cream (with a high fat content still) such as coconut or oat cream? They do whip up but Im yet to try in a mousse?