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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.
My cream cheese and choc mix ended up runny and was not stiff like yours in video, hence when folding the cream in, it was not pipeable and too soft to fill a cake. Wondering if the qty’s are correct?
Make sure you use block cream cheese and not spreadable cream cheese that comes in a tub. You also need to make sure the white chocolate mixture cools to room temperature. If the mixture is even slightly warm, it will melt the cream cheese and end up runny. If the mixture turns out runny, don’t add the whipped cream to it. You can chill the mixture in the fridge until it gets firm then whip it and fold in the whipped cream.
@Dahn Boquist, thank you. I think my white choc mix must have been too warm then. Yes it was definitely block cream cheese. To save it, can I add more cream cheese and cream to thicken a bit?
You should be able to save it by folding more whipped cream into the mixture. Since that will ‘dilute’ the sweetness from the white chocolate, I would recommend adding a couple of tablespoons of powdered sugar when you whip the cream. If the cream cheese mixture gets a bit too firm after it sits in the fridge, beat it with an electric mixer to soften it up enough so you can fold the whipped cream in easily.
Can you use white almond bark for the white chocolate
I am sure that will work just fine. I haven’t tried it with this recipe, however, as a general rule, almond bark almost always works well as a 1:1 substitute for white chocolate. If you try it, I would love to hear how it goes.
Will this filling hold up okay in a cake made one day in advance and left in the fridge overnight?
Yes, it will. You can decorate a cake with this filling up to 3 days in advance if needed. The white chocolate really helps keep it stable.
@Dahn Boquist, excellent thank you so much.
I am filling a red velvet cake with this I’m excited to try it.
What happens if I use store bought whipped cream?
If you are talking about the cans of whipped cream, that won’t work well. A lot of those cans have water and other ingredients included and the whipped cream that comes out of it will not hold up in this. You may be able to fold the cream cheese (after you whip the cream cheese) into some Cool Whip, but I have not tried that so I don’t know how it will work. Any pre-whipped cream from the store will also add additional sugar and it will probably be too sweet after you add the white chocolate.
Can I add fresh raspberries or sliced strawberries to this and use that as cake filling, or will it get runny?
Yes, you can add fresh fruit to the mousse but it will not last as long. Sliced fruit will seep liquid quicker than whole fruit. When I add whole fruit, I find the mousse will last for as long as two days but sliced fruit usually starts to seep after 24 hours. It varies depending on the ripeness of the fruit. Your safest bet is to add the fruit between 4 and 12 hours before serving.
Can I omit the cream cheese and still use as a cake filling?
Beverly
You can but it will make a sturdier cake filling if you use cream cheese. If you don’t want to use cream cheese, mascarpone works well as a substitute
what happens if I don’t see stiff peaks after 5minutes?
If you are not able to make the cream whip to stiff peaks it is probably because the cream is not cold enough. Make sure the cream is cold and it also helps to have a cold bowl.
How long does this last in the fridge?
It will last for 3 to 4 days in the fridge
How long does this keep at room temp, in a cake covered with ganache?
You can safely keep it at room temperature for two hours. I will admit that I have kept it at room temperature for much longer than that (up to five hours) without noticing any change in the structure, texture, or flavor of the mousse. The best practice for safety standards, however, is two hours.
My husband is a huge fan of white chocolate and I haven’t made any for him in a long while. I am sure that he will love your airy and beautiful mousse.
angiesrecipes
http://angiesrecipes.blogspot.com
Thanks Angie