What’s better than a bowl of chocolate mousse and a big spoon? Chocolate mousse piped on top of your favorite cupcake!
Chocolate mousse frosting is the ultimate in decadence. It’s rich (we’re talking Oprah rich), smooth, and creamy. If you plan to try one new frosting this year, try this one. It’s chocolate, so I’m not pushing you too far out of your comfort zone, but the step away from buttercream will feel like a leap to greatness.
I know that some of you shy away from chocolate mousse because of the raw eggs. With Safest Choice pasteurized eggs, salmonella is a non-issue.
These eggs taste the same as other eggs (they even whip wonderfully), but they are completely safe to eat raw. Yay!!
Speaking of Safest Choice, they are hosting a “Dozen Days of Nog” event on Facebook from now through December 24. Join me there to talk baking, recipes, holiday prep, and more. You can also post your recipes directly on the event page at any time and your recipe could be added to the SafeEggs.com Recipe Center. Use the hashtag #SafeNog on Twitter and Instagram when you are sharing your holiday recipes to be part of the conversation.
Chocolate Mousse Frosting
- 1 1/2 cups heavy whipping cream
- 4 large Safest Choice eggs room temperature
- 2 tablespoons superfine sugar
- 12 ounces dark chocolate use the best chocolate you can find
- 1/4 cup unsalted butter chopped into small pieces
Whip the heavy whipping cream until it firmly holds peaks. Set aside in the refrigerator.
Whip the eggs and sugar until very fluffy and thick - this takes about 10 minutes on high speed in a stand mixer.
Melt the chocolate in a double boiler or in the microwave.
Mix the butter into the melted chocolate until it is all melted.
Add the chocolate/butter mixture a little bit at a time into the egg/sugar mixture, stirring well to fully incorporate the chocolate I do not suggest using an electric mixer for this as it is very easy to overmix using that method.
Fold in the whipped cream.
If you are serving right away, pipe onto cooled cupcakes and enjoy. Otherwise, cover and refrigerate the frosting. When ready to serve, whip the frosting for around 45 seconds at high speed to incorporate some air back into it. Then, pipe and serve. Alternatively, you could pipe onto cupcakes as soon as the frosting is done, refrigerate the frosted cupcakes, and bring the cupcakes back to room temperature before serving. I prefer to avoid refrigerating cupcakes when possible as I find that refrigeration changes their texture.
If you want to get fancy like I did, you can drizzle some melted chocolate on top of the mousse frosting. You won't regret that choice!
I adapted the mousse recipe from Ghirardelli's Chocolate Mousse Recipe.
Thank you to Safest Choice for sponsoring this post. I’m honored to be a Dozen Days of Nog Blogger!