Chocolate Mousse Filling

By SewingDragonfly

From Wilton-My notes - I made this July 2010 to fill orange cupcakes for Gunner’s Bday. I used the filling as soon as it was cooled after refrigerating for about an hour. The filling was very runny and oozed out of the cupcakes. It was a mess! Even after refrigerating for several hours the filling was runny. It tasted great though.

Ingredients

• 4 eggs, separated
• 1 cup milk
• 1 1/2 cups (4 ounces) semi-sweet chocolate chips
• 1 teaspoon pure vanilla extract
• 1 tablespoon liqueur of choice (e.g. Kahlua, Chambord)
• 1 cup heavy cream, whipped

Details

Servings 5

Preparation

Step 1

In medium saucepan, combine egg yolks and milk. Heat over low heat, stirring constantly, until mixture is almost boiling and is thickened enough to coat spoon. Remove from heat. Stir in chocolate chips, vanilla and liqueur; continue stirring until chocolate is melted. Cool to room temperature, stirring occasionally. Beat egg whites until stiff; fold gently into the chocolate mixture. Fold in whipped cream. Refrigerate until ready to use.