Chocolate mousse. How do I make the mousse thick enough to layer in a cake and not squish out the sides?

Question

Any recipes? suggestions?

Thanks,

Answer 1

The secret to using mousse as a layer "icing" is to cool your layer cake in the refrig., while you are making the mousse.  The mousse needs to be whipped until STIFF peaks are able to stand for 30 seconds, and then whip the mousse for an additional minute on high speed.  Chill the mousse for 30 minutes, remove the mousse and cake layers from the refrig. and apply the mousse as a layer "icing" quickly and not more than 1/4 inch thick.  Return to the frig. for an hour before icing the rest of the cake.  Store the cake in the refrig rather than at room temp.

This may not be the way a trained chef would do it,,, but it works in my house just fine.  

Answer 2

Chocolate Mousse Torte

This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!



CAKE

3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar

1 1/4 cup water, divided

2 1/4 cup flour

1 tsp baking soda

1/4 tsp salt

1 1/2 cup sugar

1/4 cup butter, softened

1/4 tsp vanilla

2 eggs



MOUSSE FILLING

1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar

2 TBSP of sugar

1 1/2 cup heavy cream, divided



Melt 2oz bars and 1/2 cup whipping cream over water or in micowave. Let cool to room temp.

Whip 1 cup whipping cream with 2 TBSP to stiff peaks

Gently fold in melted chocolate. Use as directed below



VIENNESE GLAZE

4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar

2/3 cup heavy cream

3 TBSP  powdered sugar

1/4 tsp vanilla



Cake

Preheat oven to 375

Combine over hot water ( not boiling)

3 baking bars and 1/4 cup water

Stir until bars are melted and mixture is smooth

Set aside

Combine flour, salt and baking soda

Set aside

Combine sugar, butter, and vanilla, beat well

Add eggs one at a time

Blend in chocolate mixture

Gradually add flour mixture with 1 cup of water

Spread into 4 greased 9 inch round pans



This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess. The 4 pans is much quicker and makes a much nicer cake.



Cool cakes and remove from pans

Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling

A good idea is to put this  i the refrigerater a few min, to set the filling before putting on the glaze

The glaze will set very fast and it will have a veery nice smooth  look to it.



GLAZE

In med pan over low heat

Combine chocolate bars, heavey cream, and powdered sugar

Stir untill mixture is smooth

Add vanilla

Transfer to small bowl

Cool to room temp

Pour over cake



If I make this in the summer I like to get leaves like lilac ones, wash them and dry

Brush the  top of the leaves in melted chocolate and put in freezer on wax paper to harden

Carefully peel off leave and place the 3 chocolate leaves in the center of the cake