I thought for every cake I made I would post a recipe used in that cake. So here is the delicious, easy and versitile Mousse filling (For Cakes or Pies!!)
Chocolate Mousse Filling
1 1/2 cups whipping cream
2 envelopes unflavored gelatin
6 tablespoons cold water
6 oz. cream cheese, softened (room temp very important)
1 cup granulated sugar
1/2 teaspoon vanilla
2 1/2 cups milk
1/2 teaspoon lemon juice
2 small boxes instant chocolate fudge pudding (or any flavor of your choice)
Whip cream until soft peaks form, set aside. Soften gelatin in cold water; heat in microwave on high, 20-30 seconds until dissolved (make sure it’s completely dissolved). Set aside to cool. Beat cream cheese and sugar until light and fluffy. Add vanilla, milk and lemon juice; mix. Add gelatin mixture, stir to combine. Add 2 boxes of pudding, mix. Fold in whipped cream. Refrigerate until firm, at least 3 hours or overnight.
1 1/2 cups whipping cream
2 envelopes unflavored gelatin
6 tablespoons cold water
6 oz. cream cheese, softened (room temp very important)
1 cup granulated sugar
1/2 teaspoon vanilla
2 1/2 cups milk
1/2 teaspoon lemon juice
2 small boxes instant chocolate fudge pudding (or any flavor of your choice)
Whip cream until soft peaks form, set aside. Soften gelatin in cold water; heat in microwave on high, 20-30 seconds until dissolved (make sure it’s completely dissolved). Set aside to cool. Beat cream cheese and sugar until light and fluffy. Add vanilla, milk and lemon juice; mix. Add gelatin mixture, stir to combine. Add 2 boxes of pudding, mix. Fold in whipped cream. Refrigerate until firm, at least 3 hours or overnight.
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