Chocolate Mousse Filling Zoom

Chocolate Mousse Filling Recipe

Chocolate Mousse Filling is light and fluffy, just like your cupcakes!
Makes: 5 cups.
Skill Level:

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Step 1

In medium saucepan, combine egg yolks and milk. Heat over low heat, stirring constantly, until mixture is almost boiling and is thickened enough to coat spoon. Remove from heat. Stir in chocolate chips, vanilla and liqueur; continue stirring until chocolate is melted. Cool to room temperature, stirring occasionally. Beat egg whites until stiff; fold gently into the chocolate mixture. Fold in whipped cream. Refrigerate until ready to use. Fill cupcake with icing.

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4 eggs (separated)


1 cup milk

semi-sweet chocolate chips

1 1/2 cups (4 ounces) semi-sweet chocolate chips

liqueur of choice

1 tablespoon liqueur of choice ((e.g. Kahlua, Chambord))

heavy cream

1 cup heavy cream (whipped)

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Chocolate Mousse Filling is rated 4.4 out of 5 by 24.
Rated 5 out of 5 by from Tastes great! I used the Kahlua (very yummy) Somewhat difficult just because the amount of steps you are working with but none of them are too difficult in themselves, but it is time consuming. Hints: Make sure your egg whites are room temp before whipping and mixer is clean, get your egg whites and whipping cream as stiff as possible, fold them in carefully (not too much mixing) I saw a few posts about it being runny, mine was when I 1st made it but it does set up nicely in fridge overnight. I also think 1-1/2cups of chocolate chips is more than 4oz, next time I am going to weigh it out instead of using the measuring cups.
Date published: 2011-03-29
Rated 5 out of 5 by from I never wright reviews for recipes that I have done but HAD to for this one. I LOVE LOVE LOVE this mousse, it was amazing!!!! There are 3 things to keep in mind: 1. When you?re heating the egg yolks and milk as much as you want to turn up the heat to speed the process, don?t!! It did take a while to get to the point where it thickened up and once I got one boil I instantly removed it from the heat. 2. Make sure you beat the egg whites for 4 minutes, that way you would definitely get very fluffy stiff peaks. 3. The whipping cream? I only had the cream form and not the kind that?s already whipped so I made sure to whip the cream really really good to make sure that it is not liquid any longer. Points 2 and 3 is what made the mousse thick and creamy, I really didn?t need to put it in the fridge to thicken, but I did. ?
Date published: 2011-12-07
Rated 5 out of 5 by from This was such an easy recipe to make. Second time making this particular filling and it is always a hit. Just remember to slowly heat your milk and egg yolks so you don't cook your eggs. Both times I have made this without the liqueur and it is fine. I know it seems like there are a lot of steps to this but the end result is worth it!
Date published: 2011-04-23
Rated 5 out of 5 by from Everytime I make this, people love it! Instead of Kahlua, I like to use almond extract. It gives a unique flavor to the mousse. I've also served it as a mousse (instead of a filling) with raspberries, and it has a great taste and consistency. This is actually a fairly easy recipe with a really impressive result. The only difficult thing is cooking the egg mixture just right without creating scrambled eggs, so don't be discouraged if you have to try this a couple times before getting it right. It's worth the effort!
Date published: 2010-12-06
Rated 2 out of 5 by from I don't consider myself a novice baker, nor am I a professional. I tried making this mousse filling for my daughter's 4th birthday and like others it was to runny. Don't know where I went wrong, but for me its wasn't worth all the time and effort I put in to making it I will not be making this again.
Date published: 2011-02-26
Rated 2 out of 5 by from I was really excited to try this recipe out. Unfortunately it just didn't come out. It never seemed to set stiff enough to use as filling and the taste was just OK. I would not make again.
Date published: 2011-01-30
Rated 5 out of 5 by from I have made this mouse several times! It tastes great! I use it as a filling for cakes and always make extra just to have in the fridge to eat by itself with a little whip cream on top. I add a little bit of sugar to my whipping cream when whipping it to make it just a little sweeter. I did not have any trouble with it being to runny, just make sure to cook it long enough (even though it seems like it takes forever) and beat your cream good and stiff.
Date published: 2013-03-11
Rated 3 out of 5 by from This filling is delicious and fairly easy to make. I have seen that many of you find this filling to be runny after completing it. I had a similar problem. Mine was not quite thick enough, but not runny. I stuck it in the freezer for any hour and it turned out okay. I was also able to use whipped cream from a carton, because I didn't have whipping cream.... and am 13 and unable to drive ;P. I will definatly be trying this again!!!
Date published: 2011-07-10
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