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A good White Chocolate Mousse Cake Filling doesn’t just taste amazing, it pulls its weight. This creamy cake filling breaks up dense layers with soft, whipped texture, keeps things light, and holds its shape without any gelatin drama.
Simple, smooth, and exactly what your cake needs, especially if you’re pairing it with my white chocolate cake or topping it off with white chocolate ganache. Bonus: it moonlights as a fruit dip or a standalone dessert, because versatility is the name of the game.
Here is Why This White Chocolate Mousse Cake Filling Works
Real white chocolate, not fake chips: Using actual chopped white chocolate (not candy melts) gives this mousse a rich, creamy flavor that doesn’t taste like wax.
Cream cheese adds structure: A little softened block cream cheese gives the mousse stability without turning it into a no-bake cheesecake.
Light, fluffy texture: Whipped cream folded in at the end keeps the mousse airy and spoonable. No gelatin or weird thickeners needed.
Sturdy enough for cakes (and cupcakes): It’s soft enough to eat with a spoon, but firm enough to pipe into desserts like my white chocolate cupcakes or layer into something like my hot milk sponge cake.
Recipe Tips
Use block cream cheese: The tub stuff is too soft and often has added water—stick with full-fat cream cheese in a block for the best texture.
Cool the chocolate mixture: Let the melted white chocolate and cream mixture come to room temperature before mixing it with cream cheese, or you’ll get a soupy mess.
Whip cream to stiff peaks: Soft peaks won’t hold the mousse structure well. You want the cream firm but not overbeaten.
Fold gently: When incorporating the whipped cream, fold it in carefully to maintain that light, airy texture.
Chop the chocolate finely: Small pieces melt more evenly and prevent overheating, especially in the microwave.
If you’re short on time, my vanilla cake filling and chocolate cake filling are both simpler, faster options with plenty of flavor. Great backups when mousse isn’t in the cards.
White Chocolate Cake Filling
This White Chocolate Mousse Cake Filling is proof that a little elegance doesn’t have to mean extra effort. It’s light, luscious, and totally reliable, whether it’s tucked between cake layers or spooned straight from the bowl. Don’t say I didn’t warn you about that last part.
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White Chocolate Mousse Filling
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Ingredients
- 7 ounces white chocolate, finely chopped
- 1 ⅓ cups heavy cream, divided (10.7 fluid ounces)
- 4 ounces cream cheese, softened
- ¼ teaspoon vanilla extract
Instructions
- Combine the chopped white chocolate and ⅓ cup of the heavy cream in a bowl. Melt the chocolate/cream mixture over a double boiler or in the microwave. (If you use a microwave, use low power). Let the chocolate mixture come to room temperature.
- Add the cream cheese to a mixing bowl and beat until creamy and smooth. Beat in the vanilla and the cooled white chocolate mixture.
- In a separate bowl, whip the remaining 1 cup of cream until stiff peaks form.
- Fold the whipped cream into the white chocolate mixture.
- Use the mousse for a cake filling, fruit dip, or fill dessert cups and serve as a creamy mousse dessert.
Video
Notes
- Make sure you use the kind of cream cheese that comes in a block. Do not use spreadable, whipped cream cheese that is sold in tubs.
- Let the melted chocolate and cream mixture come to room temperature. Do not add the mixture to the cream cheese while it is still warm or you will end up with a runny mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Storing Leftovers
Refrigerate: Store leftover mousse in an airtight container in the fridge for up to 3 days. It may firm up slightly but will still be spoonable and smooth.
Freeze: You can freeze the mousse for up to 2 months. Thaw overnight in the fridge before using. The texture may change slightly, but it still works well as a cake filling or dessert cup.
Can you freeze the mousse if you don’t use it all?
Freezing can sometimes change the texture slightly. It may not be quite as smooth after thawing. I haven’t personally tested it from frozen, so if you’re planning to use it for something important like a wedding cake, I recommend freezing a small test batch first to see how it holds up after thawing.
I wish to use for a wedding cake that I have to make ahead and freeze for transport. Will this retain the right consistency if I freeze and thaw for the day of the wedding?
This mousse is stabilized with white chocolate and cream cheese, which helps it hold its texture. However, freezing can sometimes alter the smoothness and consistency. I haven’t tried freezing it yet. Before committing to using it for the wedding cake, I recommend you test it by freezing a small batch and thawing it. If it doesn’t work then a filling I use for wedding cakes that I need to freeze is my cake filling with instant pudding.
Wondering if it will hold well in a 3 tier wedding cake for filling? thanks
Yes, the filling will hold up just fine as long as you have the proper structural support for the tiers. Thanks for the question.
Hi! Can I strawberry/raspberry coulis/sauce to this recipe to make it a white chocolate mousse for a cake filling? Would I need to add gelatin to the strawberry sauce? Or would the white chocolate and cream cheese be enough to stabilize it? Any suggestions on quantity of strawberry/raspberry sauce to add? Thank you for your help!
I haven’t experimented with adding a coulis to the mousse. I’m sure it would depend on the amount of coulis that you add. I added a raspberry coulis to my raspberry mousse and it needed some gelatin to stabilize it but it did not have white chocolate so you probably won’t need as much if you try it with this recipe.