My F&W
quick save (...)
Dark Chocolate Mousse Filling
© Pernille Pedersen

Dark Chocolate Mousse Filling

  • TOTAL TIME: 30 MIN plus 4 hours chilling
  • SERVINGS: Makes 1 1/2 cups, enough for one 9-inch, 2-layer cake

This rich dark-chocolate mousse filling for layer cakes can also be made with milk chocolate or white chocolate.

  1. 1/2 teaspoon unflavored gelatin
  2. 1/2 tablespoon water
  3. 1/2 cup chilled heavy cream
  4. 2 tablespoons coffee liqueur
  5. 2 large egg yolks
  6. 2 tablespoons sugar
  7. Pinch of salt
  8. 4 ounces bittersweet chocolate, melted and cooled
  1. In a small bowl, sprinkle the gelatin over the water and let stand until softened.
  2. Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes.
  3. In a small, microwave-safe bowl, heat the coffee liqueur at high power until hot, about 45 seconds. Stir in the softened gelatin until dissolved.
  4. In another medium bowl, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. While beating the yolks, beat in the coffee-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate. Using a rubber spatula, fold in the whipped cream in 2 additions. Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.