Espresso Mousse Cake Filling
How to make espresso mousse for filling a cake
Yield: 2 cups
Materials
- 30 ml espresso freshly brewed
- 1 cup heavy cream
- 80 g white chocolate melted
Instructions
- Place metal mixing bowl in the freezer for 1 hour prior to making espresso mousse. Do not miss this step, or your espresso mousse will not be pipeable.
- Place 80 g white chocolate in a medium sized heat proof bowl, and microwave in 30 second intervals. In between each interval, use a spoon to mix the white chocolate until it's fully melted.
- Brew espresso, and measure out 30 ml. A double shot is usually about 30 ml's. Add espresso and 1 cup of heavy cream to white chocolate. Mix together with a spoon until it's almost combined.
- Remove metal bowl from freezer. Place white chocolate mixture into the metal bowl, and whip together until stiff peaks form.
- Place espresso mousse into a piping bag fitted with a piping nozzle. You can use the star tip for a bit of a design to the mousse if desired.
