Chocolate Mousse Filling

Chocolate Mousse Filling

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Prep Time


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1 1/2
cups semisweet chocolate chips
1 1/3
cups whipping (heavy) cream
tablespoons sugar
cup coffee liqueur
tablespoons vegetable oil
tablespoon vanilla
  1. Place chocolate chips in food processor; cover and process until finely ground. Heat 1/3 cup of the whipping cream and the sugar in 1-quart saucepan over medium heat, stirring constantly, until sugar is dissolved and mixture is boiling. With food processor running, pour hot whipping cream through feed tube; process 10 to 20 seconds or until chocolate is completely melted. Scrape down sides of workbowl. Add liqueur, oil and vanilla through feed tube; process 10 to 20 seconds or until creamy. Pour into large bowl; cool about 5 minutes or until room temperature. Beat remaining 1 cup whipping cream in chilled large bowl with electric mixer on high speed just until soft peeks form. Gently stir whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.