Recipes Milk Chocolate Mousse Filling 5.0 (5,659) Add your rating & review This rich milk-chocolate mousse filling for layer cakes can also be made with dark chocolate or white chocolate. More Milk-Chocolate Dessert Recipes By Tom Douglas Tom Douglas Instagram Tom Douglas is a James Beard Award-winning chef and proprietor of several popular Seattle area restaurants: Dahlia Bakery, Etta's Big Mountain BBQ, Serious Pie, Seatown Rub Shack and Fishfry, Lola, and The Carlile Room. In addition to overseeing his restaurant group, Douglas co-hosts a weekly live radio show called "Seattle Kitchen," and has published five cookbooks. Food & Wine's Editorial Guidelines Updated on September 2, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Pernille Pedersen Total Time: 30 mins Yield: Makes 1 1/2 cups, enough for one 9-inch, 2-layer cake Ingredients 1/2 teaspoon unflavored gelatin 1/2 tablespoon water 1/2 cup chilled heavy cream 2 tablespoons coffee liqueur 2 large egg yolks 2 tablespoons sugar Pinch of salt 4 ounces milk chocolate, melted and cooled Directions In a small bowl, sprinkle the gelatin over the water and let stand until softened. Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes. 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. 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. Notes Variation: White Chocolate Mousse Filling Recipe Rate it Print