Chocolate Mousse Buttercream Frosting {3 ways}

This is the second time I have made this recipe. The frist time I made the recipe as it's written, but then it was too runny to pipe onto my cupcakes. I tried adding more sugar, but then it was way too sweet. This second time my friend wanted it for her baby shower cake and I knew that I would need it at piping consistency, so I omitted the milk.

That worked great! The fudge and vanilla are plenty of liquid for it. The cake turned out great and everyone loves the frosting. You didn't see any frosting scraped off onto the plate at this party!


Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes


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

  • Place both chocolates in the bowl of a stand mixer. In a small saucepan, bring the cream and syrup to a boil. Remove from the heat and immediately pour the hot cream mixture over the chocolate. Let stand until chocolate is melted, about 2 to 3 minutes. Starting in the center of the bowl, whisk the chocolate and cream mixture by hand until completely smooth. Set aside to cool to room temperature.
  • Once the chocolate mixture has cooled, add the softened but still cool butter. Return the bowl to stand mixer fitted with whisk attachment. Beat on medium speed until mixture is well blended and thoroughly combined. At this point, the frosting should be completely smooth with a silky appearance.
  • Chill frosting in bowl in the freezer for 5 minutes. Stir with rubber spatula. Repeat 3 to 4 more times to reach desired mousse consistency. Return bowl to stand mixer fitted with whisk attachment and whip until mixture is light and fluffy like mousse. Buttercream is now ready to use.

Recipe Notes

  • 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.

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