Ingredients
Equipment
Method
- In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for 5-10 minutes to bloom.
- Place chocolate chips in a heatproof bowl. Heat 1/2 cup of heavy cream in a saucepan until simmering. Remove from heat, add bloomed gelatin, and stir until dissolved.
- Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then stir until smooth. Let cool to room temperature.
- In a large bowl, whip the remaining 1 cup of heavy cream, powdered sugar, and vanilla extract to stiff peaks.
- Gently fold one-third of the whipped cream into the cooled chocolate mixture to lighten it. Then, carefully fold in the remaining whipped cream until no streaks remain.
- Cover and refrigerate for at least 2 hours, or until the mousse is firm enough to pipe or spread.
Notes
Ensure your chocolate mixture is fully cooled to room temperature before folding in the whipped cream to prevent it from melting.
For an extra rich flavor, add a pinch of espresso powder with the chocolate chips.
To prevent the filling from making cake layers soggy, pipe a 'dam' of buttercream around the edge of the cake layer before adding the mousse.
For an extra rich flavor, add a pinch of espresso powder with the chocolate chips.
To prevent the filling from making cake layers soggy, pipe a 'dam' of buttercream around the edge of the cake layer before adding the mousse.