ISO: ISO info about Mousse inside a cake

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tessie-in-cincy

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My nephew and his bride are making their own wedding cake. She has experimented with chocolate mousse filling but hasn't had much success getting it to stay fluffy. Haven't seen her recipe but she said there is heavy cream involved.

Anyone have any experience in this area or advice? I'm more of a savory vs sweet cook. Thanks, Tessie

 
It would kind of depend on her recipe and how "fluffy" she wants it to be. The mousse recipe I use

is made by heating heavy cream, then pouring it over chocolate chips in a food processor. Once cool, you fold that mixture into whipped heavy cream and let it set for 6 hours.

I use it as a "pastry cream-like" base for raspberry tarts or on it's own as a chocolate cream pie filling. Depending on how heavy the cake layer is, it should work unless the weight above is so great, it squishes out.

Working cold will also help.

 
The mousse will deflate unless the cake layers are very thin, and maybe even then. Gelatin is added

to maintain the mousse's shape/body.

The mousse recipe I use doesn't have gelatin, but maybe someone else here has one that does.

 
You might want to have them look into a French Buttercream to use as a filling . .

Very rich, very nice texture, fluffy, smooth, but won't deflate. I use Rose Levy Beranbaum's recipe and it is absolutely delicious, in or on a cake. And when I made her recipe the first time, it was perfect, and not hard at all to make, due to her use of corn syrup, which automatically boils at the proper temperature, so you don't need a candy thermometer.

Beranbaum's French butter cream will become more solid when cold, but the taste and texture are still very nice.

 
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