ISO chocolate mousse in heavy cakes (wedding worthy)
I'm looking for a nice stiff and sturdy mousse to put between wedding cake layers.
i love the flavor and texture of Julia Child's, very French, chocolate mousse but this may be too delicate. (it worked for birthday cakes, but might slip if cake is heavy).
do you think it will work if i omit the alcohol and egg whites? or should i make a fast and easy one like this with some espresso powder:
I made a three teir wedding cake from a recipe in Canadian Living Magazine (I think it was printed about 10 years ago). I made a very thin sheet cake and then used it to line the three pans. The bottom one was probably 18 inches across and 6 inches deep. Each pan was then filled with a dense chocolate mousse. It was amazing. Somewhere in between a ganache and a mousse. I will dig around and see if I still have the recipe.
One thing that helped to keep the top teirs from squishing the others was straws. I placeed four drinking straws in the base. If you are using mousse as a filling between the layers you could put the straws in the bottom cake but have them sticking up and inch to allow for the filling. Not sure why it wouldn't just peirce through the next layer - maybe the width of the straws make it too hard to do that?
Real mousse will not work in a tiered wedding cake. It will surely fall. I strongly recommend a faux-mousse like the one you linked to on epicurious. If you have a particularly tall or heavy cake, you may need to reduce the cream slightly to stiffen it further.
A second benefit of faux-mousse is the omission of raw egg. At home this is not a concern, but I would not be comfortable serving real mousse to 100-200+ guests, many of whom are elderly.
Last May, I made a wedding cake with faux mousse. Because the mousse and cake are eaten together, I feel that you don't lose anything doing this. It provides extra strength and is actually more chocolate-y.
Look for a recipe with a cooked meringue rather than just beaten egg whites. Starts with a sugar syrup, beat egg whites separately till just starting to get some structure, then pour in the syrup in a slow stream while beating till stiff. This will have a marshmallow like consistency, which will give your mousse more structure and density. Also, if you freeze it, it doesn't get quite solid, so also good to eat if you don't have the patience to defrost completely!