Cream Cheese Chocolate Mousse

I hesitate to share this recipe because I don’t use really use a set recipe. I was playing around trying to copy a chocolate mousse one of my friends had made as a filling for cream puffs–not the traditional pastry cream. So, be aware that these measurements are a rough estimate. However, I don’t think it’s too difficult to mess this up. You can vary the ingredients to your own taste.

Cream Cheese Chocolate Mousse Cake Filling
original recipe

8 ounces cream cheese (don’t use fat-free, but 1/3 less fat will also work)
4-6 ounces good bittersweet chocolate (I use Trader Joe’s Pound Plus)
1/2 cup powdered sugar (more or less depending on how sweet you like it)
1/2-1 cup heavy cream
1/2 tsp. vanilla extract

Beat the cream cheese with the powdered sugar until well blended and smooth.

Melt the chocolate in the microwave on 50% power in 15 to 30 second intervals, stirring between each interval. Don’t over heat or the chocolate will burn.

Let the chocolate cool slightly and add to the cream cheese mixture. Beat until well combined. It will get very thick. At this point add the heavy cream. Continue beating until the mousse reaches the consistency you want–somewhere between a thick icing and whipped cream. If it starts to get too thick, stop beating and use a spatula to fold in a little more cream to thin it out.

It makes enough to fill a three layer cake–two layers of mousse between three layers of cake.

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  1. Thanks for visiting my blog! You obviously have a knack for baking (and taking pictures)! I attended the Institute for Culinary Education (formally known as Peter Kumps) in NYC. I would have loved to attend the French Culinary Institute, but really couldn’t afford it at the time. I was very please with the program at the school I attended though. You should probably check both out.

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