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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Oh my, I just made it with Jello White Chocolate pudding with the whipping cream. Its the best thing in the world. I will be making this over and over and over again! Thanks for the tip!
Can I sub strawberry pudding to make strawberry mousse?
Hi Lisette, we haven't tried that but it sounds good.
was wondering how long stored in fridge for if not in use?
Hi Lourdes, I can't give you a definite number of days because we usually eat the leftovers right away. I would say after 3 days it may start to deflate and become watery.
ok thats what i thought, thank you for your help . =)
I've made variations of this many, many times, and the leftovers don't deflate nor go watery, they simply mold when forgotten (sob!!). It only molds when forgotten, because it's sooo good, I usually clean it up within a few days.
Leaving this open to air makes a weird "skin" on the surface. I would not like it as a frosting unless served within an hour or so of frosting and there were no leftovers, or they were covered airtight.
I have found that if I am flavoring it (coffee, liquers, rosewater) it needs a stronger flavor to stand up to the cake as a filling than when just tasting it as I'm adding the flavoring.
I also highly prefer this as a filling to american buttercream (butter and pwd sugar with flavorings) because it is much more stable and slip resistant for transportation! I haven't used a dam with it for years, but make sure you have the filling to the edges or you can get air bubbles under your frosting. I "spackle" the joint with extra mousse after adding the top layer, then let it set for at least an hour before icing it, to let it all stabilize.
Also, there will be a small bits of undissolved powder sometimes after you whisk it all together, but after sitting overnight, they're always incorporated, not seen in the product.
LOVE this stuff, and so do my customers!
Can a crumb coated cake with this chocolate mousse filling be frozen? I'd like to prep a large cake ahead and they asked specifically for chocolate mousse filling. Thanks !!
Hi Jeanine, I'm sorry but we have never tried freezing the chocolate mousse, I'm afraid it would change consistency and become watery when it thaws.
Hello....I am making a wedding cake this weekend. The cake will be set up at 2:00 but the reception isn't until 7!!!! How do you go about making sure your frostings hold up okay for wedding cakes like this? I want to use this recipe for a filling but am worried about it getting ucky during the wait time in between the wedding and reception.
Hi Angela, I'm sorry to say that this recipe for Chocolate Mousse would not be a good choice to use for your cake filling. Because of the heavy cream in the recipe, it is perishable and the wedding cake will be out from 2:00 until late in the evening.
The frosting you use to cover your cake, crusting buttercream or fondant will be fine for a wedding set up that far in advance. I'm assuming this is an inside reception. Hope all goes well this weekend.
Thanks Bebe!! I am using the classic buttercream recipe for the cake and it is indoors. I will use my normal chocolate recipe. Thank you :)