Easy Chocolate Mousse (Mock Mousse)
This easy chocolate mousse filling is light, fluffy, and can be whipped up in minutes.
We have used it in several of our cakes, including our Easy Chocolate Mousse Cake! If you are looking for a quick, easy, and delicious chocolate cream filling, this is the one.
Table of Contents
How to Make Easy Chocolate Mousse Filling with Pudding and Cream
We often refer to this delicious chocolate cream filling as a mock mousse because unlike a traditional mousse, this filling is made with just two ingredients: instant chocolate pudding & heavy cream.
Nobody would ever guess how quick and easy this recipe is. It comes together in minutes (but that will be our little secret!)
- To make this recipe, you simply need a box of Instant Chocolate Pudding and heavy cream. Rather than making instant pudding the usual way with milk, the heavy cream makes it much thicker, creamier, spreadable and even pipeable (you can see an example of this in our Butterscotch Cake).
- The resulting chocolate cream has the consistency of mousse rather than pudding, and the best part is that it all comes together in minutes.
We like to use a hand mixer to mix it up for convenience.
What if the Mousse Filling is too thick?
After mixing together the pudding and cream in your mock mousse filling, you may find that the consistency is slightly thicker than expected. If this happens, simply add a little more heavy cream and mix a little longer until you are happy with the consistency.
This luscious chocolate cream filling has wonderful chocolate flavor without being overly rich. (In other words, I could EASILY get carried away and eat the whole bowl myself!)
We love this as a light filling in our chocolate cakes or injected into chocolate cupcakes.
Do you need to Sift Instant Pudding Mix?
While you do not need to sift instant pudding mix before using, I find that it results in a smoother consistency. Have you ever had a bite of pudding and noticed a little hardened piece of sugar that didn't dissolve? Ugh!
The fix for this is sifting. You'll notice when you sift pudding mix that often several little hardened granules will remain in the sifter. Just toss them in the sink- we don't want them in our pudding ;0)
I sift my cake mixes as well!
Other Variations of this easy mousse filling
We have used this Mock Mousse technique in several of our FAVORITE cake recipes. For example, our Orange Dreamsicle Cake has a delicious Orange Cream Filling which is made from vanilla pudding, cream, and orange extract.
We have also used a variation of this filling to make our Pineapple Cake Recipe with an amazing Pineapple & Cream Filling, as well as our Peaches and Cream Cake recipes!! Both of these variations contained bits of fruit in the vanilla mousse filling! Yum!!
Our Scratch Butterscotch Cake Recipe is also filled and topped with a Butterscotch Cream filling and topping which is based on this recipe.
When it comes to mock mousse fillings, the options are endless. You can experiment with different flavors of pudding, add in extracts, stir in mini chocolate chips, fruit, or coconut. Have fun experimenting!
Looking for a Rich Chocolate Filling?
For a rich, decadent filling rather than a light, fluffy mousse filling?
Hop over to our Easy Ganache Drip Recipe. This ganache is not only great for drizzling, but it can be chilled and whipped into a thick and decadent filling for your cakes and cupcakes.
It's good to have options, especially when it comes to the serious business of finding your favorite chocolate filling recipes!
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Chocolate "Mock Mousse" Filling
This easy chocolate mousse filling can be whipped up in minutes! It is so light, creamy, and delicious!
Ingredients
- 1 small box instant chocolate pudding (3.9 oz)- I like to sift the pudding mix
- 2 c. heavy cream or whipping cream
Instructions
Combine the sifted pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is fine too. If using a mixer, start on low speed until well combined.
Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in a bit more heavy cream until you reach the desired consistency.
If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use.
Notes
*Sifting the pudding mix is an optional step but I do find that instant pudding mixes often have a few tiny hardened granules that either do not dissolve or take longer to soften. You will see what I mean when you sift ;0) . I do this for cake mixes also!
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I just made a small batch! I was avoiding this recipe coz I don't like pudding, but tried it anyway... OMG! It's so delicious! :) thanks!
Hi Melissa, could this also be used with Banana pudding to use with Banana cake? Sounds good .
Hi Rosa--I'm sure that it could! I've only used vanilla & chocolate.
This has been my "go to" filling, ever since I first saw this recipe on here. I have also made it with strawberry pudding, lemon, vanilla, cheesecake, white chocolate.... It's SO good, and SO easy!!
Great, thanks for posting, those flavors do sound so good!
Hi Melissa,
I'm going to try this mousse on a chocolate cake this week. Do you think it would hold up if frosting the outside of the cake with it too?
Jules
Hi Jules-- I love this as a filling but haven't experimented with it as a frosting. If you try it, I would do it the day of the event, to reduce the chance of it deflating on you. Or, you could frost the sides with frosting and just smooth the mousse over the top of the cake. It would definitely be one of those swirly applications with the spatula rather than a smooth look.
Make sure to refrigerate until close to party time!
Thanks so much! I really appreciate your quick response; will certainly take your advice. Again, thanks!
Any suggestions for caramel mousse.Thankyou
I've tried something similar to this in the past where i've made the pudding first and made whipped cream and then folded them together. It didn't come out very firm. I would love to try this recipe but will it hold under ganache and fondant? I will be driving the cake (30 minute drive) and then the length of the party as I'm sure the cake will not fit in their refridgerator. your thoughts?
Hi Francesca--I think that you'll find this to be a thicker consistency. It should hold fine under ganache & fondant (although I would pipe a dam as with all softer fillings). ** You are entering into that grey area with the timing of the party and using a perishable filling. I would vote in favor of whipping our "simple spreadable ganache" recipe (which is a 2:1 ratio of chocolate to cream) over this. It is stable at room temperature much longer than this recipe would be.
I have a couple of questions. I am making a wedding cake due Sept. 8th, the bride wants a Chocolate Hazelnut Mouse Filling and I can't find a recipe for this, do you have one? Also, with it being a wedding cake with filling how long before the wedding can I set it up? I have refrigerated cakes in the past but when I pull them from the frig they start getting water droplets all over the cake I'm not sure what I'm doing wrong............