Cake Filling Question

I've used whipped cream mousses as cake fillings such as those in The
Whimsical Bakehouse. They involve just whipping heavy cream, confectioner's
sugar, and vanilla and then folding a flavouring of some kind in (the
Nutella for hazelnut mousse is my fave, but coffee, raspberry preserves, or
even irish cream are other variations) - very, very easy. The key is to
whip the cream until very stiff. 41/2 cups is slightly more than enough to
fill an 11x15 cake so it's quite possible that the Alton Brown recipe would
be enough to fill a 9x12 cake. Sorry can't help much re: the AB recipe.

N.

"Denise~*" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Does anybody know if Alton Browns Chocolate Mousse (Recipe
below) can be used for a cake filling?

If not, does anybody have one that can be used?

It has gelatin, so it's stiff and that should suit
your purpose.

```````````````

Denise~* said:

Does anybody know if Alton Browns Chocolate Mousse
(Recipe below) can be used for a cake filling?

If not, does anybody have one that can be used?

Also, does anybody know if this would be enough for a
layer in an approx 9" X 12" rectangular cake? It doesn't
have to be overly thick like I have purchased in some
bakeries (namely Costco).

Chocolate Mousse Recipe courtesy Alton Brown

Recipe Summary Prep Time: 10 minutes Cook Time: 1 hour 30
minutes Yield: 6 to 8 servings 1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips 3 ounces
espresso or strong coffee 1 tablespoon dark rum 4
tablespoons butter 1 teaspoon flavorless, granulated
gelatin

Chill 1 1/2 cups whipping cream in refrigerator. Chill
metal mixing bowl and mixer beaters in freezer. In top of
a double boiler, combine chocolate chips, coffee, rum and
butter. Melt over barely simmering water, stirring
constantly. Remove from heat while a couple of chunks are
still visible. Cool, stirring occasionally to just above
body temperature.

Pour remaining 1/4 cup whipping cream into a metal
measuring cup and sprinkle in the gelatin. Allow gelatin
to "bloom" for 10 minutes. Then carefully heat by
swirling the measuring cup over a low gas flame or
candle. Do not boil or gelatin will be damaged. Stir
mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks.
Stir 1/4 of the whipped cream into the chocolate mixture
to lighten it. Fold in the remaining whipped cream in two
doses. There may be streaks of whipped cream in the
chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at
least 1 hour. Garnish with fruit and serve.

(If mousses are to be refrigerated overnight, chill for
one hour and then cover each with plastic wrap)

Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's
no longer a healthy choice?

Practice safe eating - always use condiments

N. said:

I've used whipped cream mousses as cake fillings such as
those in The Whimsical Bakehouse. They involve just
whipping heavy cream, confectioner's sugar, and vanilla and
then folding a flavouring of some kind in (the Nutella for
hazelnut mousse is my fave, but coffee, raspberry
preserves, or even irish cream are other variations) -
very, very easy. The key is to whip the cream until very
stiff. 41/2 cups is slightly more than enough to fill an
11x15 cake so it's quite possible that the Alton Brown
recipe would be enough to fill a 9x12 cake. Sorry can't
help much re: the AB recipe.

N.

"Denise~*" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Does anybody know if Alton Browns Chocolate Mousse
(Recipe below) can be used for a cake filling?

If not, does anybody have one that can be used?