Rich Milk Chocolate Mousse Buttercream made from a chocolate ganache base with no added powdered sugar that is creamy, light and fluffy, silky smooth, and reminiscent of the dessert by the same name. This dreamy chocolate buttercream frosting is sweetened just right and pipes beautifully. Variations include Dark Chocolate Mousse Buttercream and Mocha Mousse Buttercream. Ideal for frosting Chocolate Mousse Cake—a baker and chocolate dessert lover’s dream come true!
The buttercream series continues, my friends!
How are you and how is the weather where you are? This morning, here in Indy, we were in the midst of a Winter Storm Watch with an expected 6 inches of snow. I just love snow, but the accumulation was only about 3 inches. Actually, I look forward to baking on snowy days and enjoy stealing glances out the window as the flakes fly. If you live in snowy territory on this February day, I hope you are keeping warm!
Although Valentine’s Day is now over, my mind is fixated on chocolate. And, on buttercream recipes. In fact, I have two buttercream recipes planned immediately for upcoming cakes. In fact, the next buttercream recipe is by a special request and I am looking forward to sharing it in plenty of time for the spring holidays. I just love when my readers reach out and ask for a recipe.
Before I talk about this fabulous buttercream recipe, I have a question to ask after experiencing a funky week.
Did you ever see the film, The Adjustment Bureau, starring two of my favorite actors, Matt Damon and Emily Blunt? If you have, you may totally identify with me. Well, the “TAB” (as my husband and I refer to this “mysterious faction”, ha!) has been operating in full force around these parts in an effort to keep me from my next blog post. I swear! 😉 As my fellow food bloggers will attest, life, in general, tends to do this…and, often.
However, this past week has been especially wacky. From not being able to find a set of plates to shoot a paleo recipe I had prepared (yep, I needed those specific plates to match some new props for this healthy breakfast recipe and was convinced The Big Lug hid them on me!), to Photobucket suddenly deciding to change their TOS therefore a few images were taken down from my blog (one even in the header, the mixer!) with some heinous looking images showing in their place, which had me one night frantically copying everything from my account at their site and saving to my WordPress Media Library to update the links and my blog designer, Staci (yes, we have the same name), and I experiencing ongoing frustrations with our blog work.
It has also been a helping others kind of week by lending some friends a hand. Oh, and not to mention that my male cat decided to eat the butter I had out to soften slightly for this recipe! Honestly, I laughed so hard and even sent my husband an email to share the story…after cursing him out for hiding those plates, of course. 😉 It has truly been crazy and I have had zero time for social media. Zero. You’ve had these kind of weeks, I am sure!
Since the blog work continues, if I owe you a message or an email, or if I have not been by your blog…please know that I have not forgotten about you! I promise to be in touch with you very soon.
Meanwhile, as I mentioned, Staci and I are working on a few blog projects. One of them, that I described in a previous post, involves my blog’s favicon (seen in upper left corner in the browser bar), a set of cherries. Well, we have had a devil of a time at a testing site to confirm the image we want after uploading several then deleting the files that did not work out due to looking too jaggy. Problem? We keep seeing the files we deleted at the validator site that we no longer want! Hmm. Ghost in the machine?
Somehow the image files that were deleted were being cached and, thus, kept reappearing. Staci has even run a program to clear them off to no avail. We have been at this now for 3 weeks (nearly pulling our hair out) trying to figure out just what was going wrong. Actually, the first week was spent working on the image file itself. That was my job.
That job, my part, involved the image’s ideal size, resolution, format (png or ico) background color (white) or transparent, color, etc., so that it would look decent across all browser bars as well as in Frequent or Recent tabs (what you see when you open a new tab to browse, which is a larger image). In short, we tried many of them. Those who have custom designed blogs, versus out-of-the-box or predesigned blog themes, and go the DIY route, know that these tweaks can sometimes take considerable time. These days, image is everything in the online world since social media is visually driven. Therefore, we wanted to send up the one image that would be ideal for all applications.
Fellow food bloggers and Pinterest veterans will readily know what the term Rich Pins means. For those who do not know, this program offered by Pinterest provides for an “enriched pin” with related data appearing below the image. For Recipe Rich Pins, the data, albeit incomplete at times, includes a list of ingredients and recipe yield as a kind of snapshot of the written recipe. Cool, right? Well, applying for Rich Pins has been a top priority of mine for the New Year. All food bloggers should have them. In fact, they are essential as part of all the changes that have taken place at Pinterest to include Smart Feed. So, this is why we are so focused on obtaining them for my account.
As it turns out, we finally learned that it was my hosting company that was caching my site. Ah-ha! This happens as a penalty for “abusing CPU resources” such as having too much traffic or your site needing optimization. (Hmm. I may need more space and, perhaps, a new hosting company.) As I expressed before, I feel like such a rebel with these “abuses” from my blog. I’m not trying to be flippant, because others are affected. Well, we’ve updated everything and now we must wait for the caching to cease before we can move forward with Rich Pins. It has been a saga, people, I tell ya! You just have to laugh at it all and take it in stride when things like this happen in life and when you go the DIY route, right?
In the process, I have learned so much. In fact, I will be sure to share with my fellow food bloggers prudent details when I write a planned post of helpful information and tips. It will save other bloggers (who may not be able to afford a coding expert when first starting out) from incredible amounts of frustration as well as save plenty of time.
Now, let’s talk about this exceptional chocolate buttercream.
If you have had a hilariously vexing week like I have, you may need to bake a cake and frost it with this magnificent Chocolate Mousse Buttercream. Chocolate is always the cure for challenging days, right?
Although I have said this many times about the buttercream recipes here on the blog, I simply could not stop tasting this one from the spoon. I mean, c’mon…it tastes just like chocolate mousse! Honest and truly, this buttercream is divine.
Our Chocolate Mousse Buttercream is a ganache-based buttercream, which means there is no added sugar. All the sweetening comes from the sugar in the chocolate. Also, both salted and unsalted sweet cream butter were used for a perfect salty-sweet balance.
Since becoming allergic to corn, and everything derived from it, I was reminded to include some corn-free buttercreams here on the blog. Since confectioners’ sugar contains cornstarch, it must be avoided for those on a corn-free diet. So long as there are no corn derived food additives in the chocolates or dairy used in the recipe, and golden syrup made from pure cane sugar is used in lieu of corn syrup, this buttercream recipe is corn-free.
As to the reason why corn or golden syrup is used in this recipe and other buttercream recipes, and as I explained in my tutorial post for Best Ever American Buttercream, invert sugar (cooked sugars in the form of syrup or corn syrup) is a great emulsifying and stabilizing ingredient to keep buttercream frostings from separating (the liquid and fats) and to yield buttercream frostings that are creamy and light in texture and smooth and silky on the tongue.
Since albumen (egg whites) and casein (dairy cream and cream cheese, especially) are excellent emulsifiers and stabilizers in buttercreams as well, it is why you see egg whites and dairy used along with sugar syrups to make the best buttercream frostings—especially European buttercream frostings such as French, Italian and Swiss Meringue Buttercream.
Here is a great budget tip for buying good chocolate.
Although my usual go to bulk Belgian chocolate is by Callebaut®, I tested this recipe using Trader Joe’s® wildly popular Pound Plus Belgian chocolate bars, in milk chocolate and dark chocolate. Why are these chocolate bars so incredibly popular? Well, because they are insanely tasty, made of quality Belgian chocolate and are incredibly priced. You just can’t beat this Belgian chocolate for the price!
Plus, I really like the size of the bars at 17.6 ounces because if you use 16 ounces, a full pound in a recipe, there is a little bit left over for nibbling. Extra chocolate is always a good thing.
What makes our recipe for Chocolate Mousse Buttercream Frosting wicked good?
Our Chocolate Mousse Buttercream is truly extraordinary in both flavor and texture. Since it is made from a ganache base, using fine-quality chocolate, heavy cream and butter, it is creamy, light and fluffy just like Chocolate Mousse. It is sweetened just right and, by using part salted and unsalted butter, the salty-sweet flavor sensation is in perfect balance.
Not only is this buttercream recipe fun to make, it is incredibly versatile in that it can be tailored to suit milk or dark chocolate lovers as well as coffee lovers with variations for Milk Chocolate Mousse Buttercream, Dark Chocolate Mousse Buttercream and Mocha Mousse Buttercream. It is the ideal chocolate buttercream to frost chocolate, vanilla and banana cakes especially. Since there is no powdered sugar or cornstarch in the recipe, it is safe for those who are allergic to corn. Finally, it pipes beautifully to create lovely special occasion cakes. Now that’s wicked good.
Whip up a batch of this phenomenal Chocolate Mousse Buttercream for your next special occasion or any day cake. Your friends and family will thank you and think you are a rock star pastry chef! I promise.
Below are Pinterest-friendly sized images to pin at Pinterest!
- For Milk Chocolate Mousse Buttercream
- 10 ounces (284 grams) fine-quality milk chocolate, chopped
- 6 ounces (170 grams) fine-quality dark chocolate, chopped
- 1½ cups (360 ml) heavy cream
- 2 tablespoons (30 ml) golden syrup, such as Lyle’s (or corn syrup)
- 1 cup (2 sticks/226 grams) salted butter, slightly softened
- ¾ cup (1½ sticks/170 grams) unsalted butter, slightly softened
Variations:For Dark Chocolate Mousse Buttercream: Omit milk chocolate and use 16 ounces (454 grams) dark chocolate. For Mocha Mousse Buttercream: Add 2 to 3 teaspoons espresso powder (granules) into boiling cream mixture and stir until dissolved before pouring over chocolate. Tips: If not using immediately, the buttercream can be refrigerated for up to 1 week in an airtight container. Storing longer than this is not recommended due to the dairy content. Slowly bring closer to room temperature, but not quite, before beating and frosting cakes or cupcakes. If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can easily melt the buttercream. This buttercream will last for up to 3 days at room temperature when on a frosted cake, covered. Recipe Inspired by: Milk Chocolate Ganache Frosting by Matt Lewis and Renato Poliafito, from their book, Baked Elements, p. 198. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.