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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.
Could I make the mouse a day before or it will deflate when I assemble the cake? I have the exact same question about the white chocolate ganache that goes with white chocolate cake? Will the ganache be to hard the next day when assembled the cake? Hope all this makes sense lol
Yes, you can make the mousse a day in advance, as well as the ganache. The ganache will firm up but you can zap it in the microwave for a couple of seconds.
Hello! Can I add freeze dried strawberry powder to this?
Yes, strawberry powder will work great. You can add it in step 1 or in step 4 when you whip the cream. Thanks for the question.
Using this recipe to fill a cake for my little cousin’s birthday party tomorrow! i’m excited to use your recipe and i’m hoping it turns out well! ?
That’s wonderful! I hope your little cousin has a fantastic birthday party.
Will the frosting hold if I add white chocolate shaving/curls all over the cake
Yes, that will work fine.
Is it possible to cover the cake with this mousse?
Yes but it doesn’t have the same consistency as buttercream.
Do this recipe and the white chocolate mousse in your raspberry white chocolate mousse recipe hold up about the same for cakes? I’m only curious as I want to do a raspberry & white choc. mousse filling for a cake and I also have a good amount of powdered gelatin I’d like to get rid of. Also should I cut the recipe a bit for use in a 2 layer 8″ cake? Sorry, lot of questions but I appreciate any assistance!
Yes. The raspberry mousse an dthis white chocolate mousse both do very well in cakes. I would just make a full batch. If you tort the cake layers (cut them in half horizontally), then you will have more room for filling
If I am using it to fill a 3 layer cake (different icing for the outside of the cake), do I need to double the recipe? 9″ cake layers
This recipe will make just enough for a 3 layer (9-inch) cake. I usually use about 1-1/2 cups of mousse filling in a 9-inch cake.
Does it work with regular chocolate
You need to use a different ratio for dark chocolate. Here is a recipe using dark chocolate.
Thanks for the recipe! I used this to fill my son’s birthday cake and it did exactly what you described, it was delicious and not as intensely sweet as buttercream. It also held its shape, meaning I could sandwich it between layers of cake and have buttercream and relatively heavy cake toppers on the cake without the filling squishing out the sides. Perfect!
Thanks for the comment. Happy birthday to your son!!
Hello Dan,
I plan to use this wonderful mousse filling for a gluten-free wedding cake.
Three tiers, three layers each with a spread of raspberry filling between cake and filling in lieu of soaking syrup.
I need to work in stages to make this project manageable since I work full time.
Can the mousse be frozen for a few weeks, then thawed for assembly? Will it lose texture or will I need to re-whip it? I usually add Dr. Oetker Whip It stabilizer to whipped cream if I am not using/serving it within a short time.
Your wisdom greatly appreciated!
Diana
Hi Diana, it can be frozen. There is a small change to the texture but it isn’t very noticeable in my opinion. You may want to test it out and see if you would be happy with it in a wedding cake. You shouldn’t need the Dr. Oetker stabilizer for this because the mascarpone and white chocolate act as a stabilizer but if you do try it, I would love to hear how it goes.
@Dahn Boquist,
Thank you so much Dahn! That is a, good point about the stabilizer, and the fat% of the other ingredients…. I will give it a small test run without it, including a few days in the freezer. Between the right texture for the GF cake (using GF Jules flour, after testing a few) and experimenting with filling, all should be solid for “go time!” I will share how it goes Memorial Day Weekend.
Great, I look forward to hearing how it goes. Thanks Diana.