This Chocolate “Mock Mousse” filling is light, fluffy, and can be whipped up in minutes. If you are looking for a quick, easy, and delicious chocolate cream filling, this is the one!
How to Make Easy Chocolate Mousse Filling with Pudding and Cream
We often refer to this delicious chocolate cream filling as a mock mousse because unlike a traditional mousse, this filling is made with just two ingredients: instant chocolate pudding & heavy cream.
Nobody would ever guess how quick and easy this recipe is. It comes together in minutes (but that will be our little secret!)
- To make this recipe, you simply need a box of Instant Chocolate Pudding and heavy cream. Rather than making instant pudding the usual way with milk, the heavy cream makes it much thicker, creamier, spreadable and even pipeable (you can see an example of this in our Butterscotch Cake).
- The resulting chocolate cream has the consistency of mousse rather than pudding, and the best part is that it all comes together in minutes.
We like to use a hand mixer to mix it up for convenience.
What if the Mousse Filling is too thick?
After mixing together the pudding and cream in your mock mousse filling, you may find that the consistency is slightly thicker than expected. If this happens, simply add a little more heavy cream and mix a little longer until you are happy with the consistency.
This luscious chocolate cream filling has wonderful chocolate flavor without being overly rich. (In other words, I could EASILY get carried away and eat the whole bowl myself!)
We love this as a light filling in our chocolate cakes or injected into chocolate cupcakes.
Do you need to Sift Instant Pudding Mix?
While you do not need to sift instant pudding mix before using, I find that it results in a smoother consistency. Have you ever had a bite of pudding and noticed a little hardened piece of sugar that didn’t dissolve? Ugh!
The fix for this is sifting. You’ll notice when you sift pudding mix that often several little hardened granules will remain in the sifter. Just toss them in the sink- we don’t want them in our pudding ;0)
I sift my cake mixes as well!
Other Variations of this easy mousse filling
We have used this Mock Mousse technique in several of our FAVORITE cake recipes. For example, our Orange Dreamsicle Cake has a delicious Orange Cream Filling which is made from vanilla pudding, cream, and orange extract.
We have also used a variation of this filling to make our Pineapple Cake Recipe with an amazing Pineapple & Cream Filling, as well as our Peaches and Cream Cake recipes!! Both of these variations contained bits of fruit in the vanilla mousse filling! Yum!!
Our Scratch Butterscotch Cake Recipe is also filled and topped with a Butterscotch Cream filling and topping which is based on this recipe.
When it comes to mock mousse fillings, the options are endless. You can experiment with different flavors of pudding, add in extracts, stir in mini chocolate chips, fruit, or coconut. Have fun experimenting!
Chocolate "Mock Mousse" Filling
This easy chocolate mousse filling can be whipped up in minutes! It is so light, creamy, and delicious!
Ingredients
- 1 small box instant chocolate pudding (3.9 oz)- I like to sift the pudding mix
- 2 c. heavy cream or whipping cream
Instructions
Combine the sifted pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is fine too. If using a mixer, start on low speed until well combined.
Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in a bit more heavy cream until you reach the desired consistency.
If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use.
Notes
*Sifting the pudding mix is an optional step but I do find that instant pudding mixes often have a few tiny hardened granules that either do not dissolve or take longer to soften. You will see what I mean when you sift ;0) . I do this for cake mixes also!
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Looking for a Rich Chocolate Filling?
For a rich, decadent filling rather than a light, fluffy mousse filling?
Hop over to our Easy Ganache Drip Recipe. This ganache is not only great for drizzling, but it can be chilled and whipped into a thick and decadent filling for your cakes and cupcakes.
It’s good to have options, especially when it comes to the serious business of finding your favorite chocolate filling recipes!
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Do you use all of this recipe to fill one 8″ cake?
Hi Cindy—no, you will definitely have some leftover.
Hi Melissa – do you have to use Heavy Cream, or would milk work? Also, would you still create a dam of thick buttercream around the outside before adding the mousse? Could you use the leftovers as a filling for cupcakes too?
Hi there— I’ve had good results with heavy cream or even just regular whipping cream (not whipped topping)–but using milk would give you more of a soft pudding (since the instructions on the box actually call for milk). The whipped cream or heavy cream gives a much thicker/lighter consistency.
I would still create a dam before using the filling. Yes, you could inject cupcakes with this also–(yum!) —
**Just keep in mind that because of the cream in the recipe, you will need to refrigerate cakes/cupcakes with this filling.
Hi Melissa…how long will they stay fresh with the filling? If i keep them refrigerated up until about an hour before delivery would they be okay to be at room temperature for the party?
Hi, I think they should be eaten by the 3rd day with the filling. I would tell my customer to keep them refrigerated until party time.
I am making a wedding shower cake and the bride would like strawberry mousse filling. The cake will be covered in fondant and decorated. Can I fondant and decorate the day of the shower and still have the mousse filling hold up for hours before serving?
Hi– are you using strawberry pudding with cream? I would think that you would be okay as long as you are chilling the cake in between decorating and the shower. I probably wouldn’t keep it out longer than 2-3 hours.
Thanks so much
Hi Melissa I am planing to cover my chocolate cake with the marshmallow fondant, what filling would you recommend for the chocolate cake? I want to finish the cake 1 day prior to the party. You mentioned that we should not keep the marshmallow fondant in the fridge, need a good filing that won’t go bad… Thanks!
Hi there–American buttercreams (for example, our Classic Vanilla & Chocolate or “Fluffy” Vanilla & Chocolate would all be fine. I love the versatility of buttercreams- you can add flavorings, or stir in chocolate chips or crushed oreos, etc. The spreadable ganache recipe would also be fine for a day outside of the fridge. I still would keep in a cool room in your house though. Good luck!
Hi
im from the uk and dont think we have pudding mix, what is it and what else could i use as it sounds yummy.
Thanks
I just made a small batch! I was avoiding this recipe coz I don’t like pudding, but tried it anyway… OMG! It’s so delicious! :) thanks!
Hi Melissa, could this also be used with Banana pudding to use with Banana cake? Sounds good .
Hi Rosa–I’m sure that it could! I’ve only used vanilla & chocolate.
This has been my “go to” filling, ever since I first saw this recipe on here. I have also made it with strawberry pudding, lemon, vanilla, cheesecake, white chocolate…. It’s SO good, and SO easy!!
Great, thanks for posting, those flavors do sound so good!
Hi Melissa,
I’m going to try this mousse on a chocolate cake this week. Do you think it would hold up if frosting the outside of the cake with it too?
Jules
Hi Jules– I love this as a filling but haven’t experimented with it as a frosting. If you try it, I would do it the day of the event, to reduce the chance of it deflating on you. Or, you could frost the sides with frosting and just smooth the mousse over the top of the cake. It would definitely be one of those swirly applications with the spatula rather than a smooth look.
Make sure to refrigerate until close to party time!
Thanks so much! I really appreciate your quick response; will certainly take your advice. Again, thanks!
Any suggestions for caramel mousse.Thankyou
I’ve tried something similar to this in the past where i’ve made the pudding first and made whipped cream and then folded them together. It didn’t come out very firm. I would love to try this recipe but will it hold under ganache and fondant? I will be driving the cake (30 minute drive) and then the length of the party as I’m sure the cake will not fit in their refridgerator. your thoughts?
Hi Francesca–I think that you’ll find this to be a thicker consistency. It should hold fine under ganache & fondant (although I would pipe a dam as with all softer fillings). ** You are entering into that grey area with the timing of the party and using a perishable filling. I would vote in favor of whipping our “simple spreadable ganache” recipe (which is a 2:1 ratio of chocolate to cream) over this. It is stable at room temperature much longer than this recipe would be.
I have a couple of questions. I am making a wedding cake due Sept. 8th, the bride wants a Chocolate Hazelnut Mouse Filling and I can’t find a recipe for this, do you have one? Also, with it being a wedding cake with filling how long before the wedding can I set it up? I have refrigerated cakes in the past but when I pull them from the frig they start getting water droplets all over the cake I’m not sure what I’m doing wrong…………
Oh my, I just made it with Jello White Chocolate pudding with the whipping cream. Its the best thing in the world. I will be making this over and over and over again! Thanks for the tip!
Can I sub strawberry pudding to make strawberry mousse?
Hi Lisette, we haven’t tried that but it sounds good.
was wondering how long stored in fridge for if not in use?
Hi Lourdes, I can’t give you a definite number of days because we usually eat the leftovers right away. I would say after 3 days it may start to deflate and become watery.
ok thats what i thought, thank you for your help . =)
I’ve made variations of this many, many times, and the leftovers don’t deflate nor go watery, they simply mold when forgotten (sob!!). It only molds when forgotten, because it’s sooo good, I usually clean it up within a few days.
Leaving this open to air makes a weird “skin” on the surface. I would not like it as a frosting unless served within an hour or so of frosting and there were no leftovers, or they were covered airtight.
I have found that if I am flavoring it (coffee, liquers, rosewater) it needs a stronger flavor to stand up to the cake as a filling than when just tasting it as I’m adding the flavoring.
I also highly prefer this as a filling to american buttercream (butter and pwd sugar with flavorings) because it is much more stable and slip resistant for transportation! I haven’t used a dam with it for years, but make sure you have the filling to the edges or you can get air bubbles under your frosting. I “spackle” the joint with extra mousse after adding the top layer, then let it set for at least an hour before icing it, to let it all stabilize.
Also, there will be a small bits of undissolved powder sometimes after you whisk it all together, but after sitting overnight, they’re always incorporated, not seen in the product.
LOVE this stuff, and so do my customers!
Can a crumb coated cake with this chocolate mousse filling be frozen? I’d like to prep a large cake ahead and they asked specifically for chocolate mousse filling. Thanks !!
Hi Jeanine, I’m sorry but we have never tried freezing the chocolate mousse, I’m afraid it would change consistency and become watery when it thaws.
Hello….I am making a wedding cake this weekend. The cake will be set up at 2:00 but the reception isn’t until 7!!!! How do you go about making sure your frostings hold up okay for wedding cakes like this? I want to use this recipe for a filling but am worried about it getting ucky during the wait time in between the wedding and reception.
Hi Angela, I’m sorry to say that this recipe for Chocolate Mousse would not be a good choice to use for your cake filling. Because of the heavy cream in the recipe, it is perishable and the wedding cake will be out from 2:00 until late in the evening.
The frosting you use to cover your cake, crusting buttercream or fondant will be fine for a wedding set up that far in advance. I’m assuming this is an inside reception. Hope all goes well this weekend.
Thanks Bebe!! I am using the classic buttercream recipe for the cake and it is indoors. I will use my normal chocolate recipe. Thank you :)
I use pudding for mousse like this and if I am in a hurry or do not have time to go to different stores looking for cream because mine is out, I use Cool Whip. I mix in a box with a small tub or 2 boxes with a large tub. A favorite of friends is when I use Strawberries and Cream pudding mix. I put a thin layer of strawberry glaze on the cake, then the mousse, then cut up fresh strawberries. I use a white cake and it’s like a strawberry shortcake. People go nuts over it and are surprised to find the filling in the middle. It’s very refreshing.
Do you have a Bavarian cream recipe?
Quick question, can I make this a few days ahead and freeze it till Im ready to use it?
Ansa
Hi Ansa, I would not freeze, I think upon thawing it would deflate and become watery. I think it would be fine made 2 days ahead and kept in the refrigerator.
Thanks BeBe for the fast reply.
HI , would it be a good filling for a Yule Log?
Thanks
Hi Emmanuelle, We have not tried it in a Yule Log cake but I think it would work fine.
This sound really yummy recipe but in UK we don’t have pudding whats the substitute of this?
Thanks
hi. what can be used instead of pudding mix
Niki – http://www.angeldelightdesserts.co.uk/ – This is pretty much the same as what they’re talking about.
Could this be used as a dessert mousse on its own? How awesome and quick would that be?
Thanks for the link to a UK alternative, Jasmin! I do like this on it’s own as well ;0) If the consistency is thicker than you like, you can always add small amounts of cream to get to the desired consistency.
@Appu- If there is no instant pudding mix available to you, I think that you would need to go with a different recipe entirely.
Whipped Ganache is a great chocolate filling also. You could make this recipe:
https://www.mycakeschool.com/recipes/ganache-drip-recipe/
Then, chill to thicken and whip it to a fluffier consistency with your mixer.
You can also find scratch mousse fillings online. Good luck!
Will this be ok to use on a tier cake covered in fondant ty
Hi, I´m from Argentina,
Could you please tell me what is:
2c heavy cream? I dont know de C part
Thank you
Regards
Hi Maria, c stands for cup
Actually years ago i was told about the exact recipe for diabetics… using sugar free pudding mix and you can ice a cake with it… works great and decorates well….used on a sugar free angel food cake… really good
Hi Menzette, that’s a great idea! Good to know.
can you use regular pudding here instead of instant?
Hi Cherie, You would need to use instant pudding
I’ve actually used this a few times as a piped frosting in cupcakes and it works REALLY well for same day use.
Thanks for the feedback Nicole! Good to know! ;0)
Hi! If I had leftover filling could I freeze it for a couple of weeks?
Hi Ness, We have never tried freezing the mousse. I think it would affect the consistency, just not sure how much.
my chocolate instant mix is 78gr ..how much should i use?also for strawberry is 62gr..how much should i use for 2cups of heavy cream?thanks
Hi Demi, We used Jello brand instant pudding mix ( it is not cooked pudding). You must be using a different brand since the gram weight is different from our. Our gram weight is 110g. Our recipe makes more than we need for the cake so I suggest using the directions for the amount of milk on your package of pudding. Be sure to use heavy cream instead of milk. I think you will have enough mousse even using a lower gram weight. As always, if it is too thick you can add a bit more liquid — a tablespoon at a time. Hope all goes well.
Can you fill the cupcakes a couple days ahead as long as they are refrigerated?
Hi Teresa, I have not tried that but I think 2 days would be the limit for best results. The mousse gradually deflates over time.
I am wanting to make a black forest cake, would this be fine to use for the filling of the cake, the choc mousse recipe?
Hi Rebecca, Yes, chocolate mousse could be used as a filling for your cake. It will not be as light as a whipped cream filling that is typically used for a black forest cake, but it will be good.
The majority of my cakes, wedding cakes, and all other cake orders, have mousse fillings. I learned how to make them when I lived in northern CA, over 40 years ago. I was originally buying what the cake shop there called, quick creme and sheri rumco flavor. It was added to cool whip. When I moved to NY, I continued to buy them from the shop in Oregon.
They got tired of shipping the ingredients for the mousse, and my signature Mock Whip Frostings. I figured out that quick creme was nothing more than instant vanilla pudding and I found the flavor online. (There was no internet when I was in CA.)
I’ve always hated cool whip, but for cake fillings, it holds up great (does not wilt or seep) at room temp. It’s also very yummy. When my employees leave I joke about checking their pockets cuz they like to take any leftover mousses home with them.
My most popular flavors are Champagne Mousse, Strawberry Daiquiri Mousse, Chocolate Mousse w/ Reese’s Peanut Butter Cups
(for a devil’s chocolate cake w/ Peanut Butter Mock Whip Frosting), Cheesecake Mousse, White Chocolate Mousse, Banana Cream Mousse, & Pistachio Mousse. You can make any flavor if there’s an instant pudding for that flavor.
Mousse Filling for Cakes, Cupcakes, Cream Puffs, etc.
This is the mousse I use to fill many of my cakes. Using Cool Whip, instead of heavy cream, assures that it doesn’t seep, and holds up at room temp (Cool Whip is a non-dairy item). To make a Sugar-Free Mouse, use Sugar-Free Cool Whip and Sugar-Free Instant Pudding – it’s yummy.
I usually am making several batches at a time, but this is what I use to make a double batch. It will fill a 6” and an 8”, or a 10”-12” cake. I fill my cakes about 1” thick. If filling more than one cake, separate the mousse on each torted layer, and then level and stack. Work quickly as this sets up very fast.
16 oz. Cool Whip
½ c. liquid – water, champagne, Strawberry Daiquiri Mixer w/ rum, chocolate syrup, fruit juice, etc. – to match the liquid used to make the Mock Whip Frosting
*1 small package Instant Pudding – to match flavor making – Vanilla, French Vanilla, Cheesecake, Strawberry Crème, Chocolate, Pistachio, Banana Cream, etc. Any flavor instant pudding will work.
If filling 1 small cake, i.e. a birthday cake (6”-8”) make a single batch with: 8 oz. Cool Whip, ¼ c. liquid, and ½ small package instant pudding.
On low speed, combine half the Cool Whip and all the liquid in mixer bowl. Add pudding, and mix on medium speed, until the paddle leaves small soft trails in the mixture – about 1 minute. If it’s very thick, with deep trails, add a little more liquid. Scrape bowl and mix again for a couple of seconds. If it’s still very soupy, add a little more instant pudding. If you lift up the beaters, the mousse should not drip off back into the bowl.
On low, add remaining cool whip, and mix until just combined and fluffy. I scrape the sides and bottom of the bowl, and finish mixing by hand so I don’t deflate it.
It sets up very quickly, so have cake layers torted and ready to go. There is no need to pipe a dam of frosting around the edge of the cake to hold a mousse filling, like you do for a soft fruit filling.
Refrigerate any leftover mousse. I add it to the next batch I make (of the same flavor) with the cool whip and liquid. (I have to check the pockets of some of my employees, when they leave, cuz they like to take it home to eat it later – LOL)
*For any flavor but chocolate, I use a small package of instant pudding. For Chocolate, 3-4 T. will be enough. (For some reason, chocolate instant pudding thickens more than other flavors.) You don’t want the mixture, after adding the pudding, to be really thick – but not soupy either.
*For Chocolate Mousse, I have used Hershey’s Syrup with a little water, in place of all water, to intensify the chocolate flavor – but I wouldn’t suggest doing this until you’re familiar with how the consistencies work – of course it wouldn’t be bad to experiment ahead of time, since this is so yummy just for snacking on. (I also use mousses to fill Cream Puffs.)
Variations:
-I use Vanilla Instant Pudding in my Champagne Mousse, made with champagne.
-I use Strawberry Crème Instant Pudding in my Strawberry Daiquiri Mousse, made with Strawberry Daiquiri Mixer (with Rum already added).
-Use any liquid, i.e. the flavor of the liquid using in the Mock Whip Frosting, to coordinate w/ the filling flavor, for each different combination of cake, filling, and Mock Whip Frosting flavors. (Check out some of the popular flavor combinations on my website.)
Hi Bunny, Your post was so interesting and helpful. I’m sure everyone who reads this will be inspired to try a mousse filling. I can’t wait to try some of your flavors. Thank so much for taking the time to post this detailed information for everyone.
Do you use cold or room temperature heavy whip cream? It seems like I can’t get it smooth, there always small clumps, like it doesn’t dissolve completely.
Thank you!
Hi Tatiana, We use cold heavy cream or whipping cream. Do you mean that the pudding mix does not dissolve completely? If that is not the problem, maybe you have over whipped the mixture. Do you think that is a possibility?
Yes, pudding doesn’t dissolve completely. I use the lowest speed on my hand mixer, but may it’s still to fast. Should I just whip it by hand?
Bebe, this is how it always comes out, I’m making it like for the 4-5th time and I’m not sure what I’m doing wrong.
Hi Tatiana, Thanks for the picture, this should not be happening. It must be the pudding. Are you using instant pudding? We use JELL-O brand instant pudding and pie filling 3.4 oz
(96g). If you took the photo after it was mixed, it also does not look as thick as it should. Let me know.
Bebe I use Godiva instant pudding mix. I’ll try to use Jello-o next time. I mixed it for a while but it wasn’t whipped all the way yet when I took the picture. It turns out thick and tasty , but those little clumps are the only issue I’m having.
Thank you for your response!
Hi Tatiana, Maybe if you sifted the Godiva pudding mix that would eliminate the little clumps that are not dissolving.