Cake Decorating Community - Cakes We Bake

This is a very simple recipe and I know plenty of mousse recipes have eggs and other ingredients, but it's good, so why mess with it?

10 oz. high quality white chocolate (I prefer Lindt or Ghiradelli)*
2 Tbps. water
2 Tbsp. vanilla
2 cups heavy cream

Break white chocolate up into pieces and place in the top of a double boiler. Add the vanilla and water to chocolate. Cover with saran wrap and let sit over simmering water about 5 minutes.

Stir chocolate mixture until chocolate is completely melted. Remove from heat and set aside to cool.

Beat heavy cream until you start seeing streaks appear.

Fold chocolate mixture into heavy cream. Place in a bowl, cover with plastic wrap and chill for several hours.

I don't even bother to try to fill a cake after I first make it. It's much too soft. Once it chills, it will be much firmer and won't squish out of the middle of the cake.

*I wouldn't recommend using Nestle's chips for this. The better quality chocolate has a higher ratio of cocoa butter and that's what gives the white chocolate a good flavor.

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Thank you so much, I really needed something like this
Water and water-based flavorings ususally seize chocolate. Does the white chocolate not seize since it's not truly chocolate?
No, I haven't had any problem with the chocolate seizing. But, I'm sure that would be the case with regular chocolate.
Mmmmmmm! I think I will actually make the white chocolate mousse for the filling (for this large cake I'm baking now)! Thank you thank you thank you!!! Oh! But I do have a question: Anytime you make a filling with heavy whipping cream, after you've filled the cake, can it sit out for a little while (especially if I'm covering the cake in fondant? I know you should never refrigerate a fondant covered cake). So does that mean no fillings with heavy whipping cream in it??? I get bored with the BC fillings!
You can refrigerate a fondant covered cake. If it gets sticky, the condensation will dry out. Putting the cake in a box will help with the condensation issue.

Diana said:
Mmmmmmm! I think I will actually make the white chocolate mousse for the filling (for this large cake I'm baking now)! Thank you thank you thank you!!! Oh! But I do have a question: Anytime you make a filling with heavy whipping cream, after you've filled the cake, can it sit out for a little while (especially if I'm covering the cake in fondant? I know you should never refrigerate a fondant covered cake). So does that mean no fillings with heavy whipping cream in it??? I get bored with the BC fillings!
Similar to what I do for a white chocolate ganache. I don't add the water though. Good stuff!
You can make the mousse more stable by adding 2 tsp of gelatin that has been mixed with a little water to soften,....add to the hot melted chocolate and stir very well. Do not refrigerate before folding in the whipped cream but make sure the chocolate is at room temp before folding it in. After chilling the mousse will have more body and wont break down and melt as easily. You have to refrigerate anything made with dairy products or eggs or you will have a potential health hazard.
Really? You can refrigerate fondant covered cakes??? The last time I covered a cake with fondant (MM Fondant) and placed in the fridge, it was as hard as a rock! So since then, I never did, but then it seemed like I was limited as to what kind of fillings I could use. Is the hardening of the fondant normal?

Theresa Happe said:
You can refrigerate a fondant covered cake. If it gets sticky, the condensation will dry out. Putting the cake in a box will help with the condensation issue.

Diana said:
Mmmmmmm! I think I will actually make the white chocolate mousse for the filling (for this large cake I'm baking now)! Thank you thank you thank you!!! Oh! But I do have a question: Anytime you make a filling with heavy whipping cream, after you've filled the cake, can it sit out for a little while (especially if I'm covering the cake in fondant? I know you should never refrigerate a fondant covered cake). So does that mean no fillings with heavy whipping cream in it??? I get bored with the BC fillings!
Fondant hardens in the refrigerator but will soften at room temperature. Also try making it a litte thicker next time you roll it out so it wont dry out as fast.
Diana also you can buy shelf stable fruit fillings from cake supply stores. They have preservatives that allow you to leave them at room temperature. I think www.fondantsource.com www.sugarcraft.com and www.globalsugarart.com carry them
how I can print out those recipe?..!!!
Theresa I needed that advice about refrigerating a fondant covered cake. Sometimes it's late when I have to make a cake and I just want cover the cake to get it out the way, That way I can get up in the morning and finish the details.


Theresa Happe said:
You can refrigerate a fondant covered cake. If it gets sticky, the condensation will dry out. Putting the cake in a box will help with the condensation issue.

Diana said:
Mmmmmmm! I think I will actually make the white chocolate mousse for the filling (for this large cake I'm baking now)! Thank you thank you thank you!!! Oh! But I do have a question: Anytime you make a filling with heavy whipping cream, after you've filled the cake, can it sit out for a little while (especially if I'm covering the cake in fondant? I know you should never refrigerate a fondant covered cake). So does that mean no fillings with heavy whipping cream in it??? I get bored with the BC fillings!

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