This is a easy yummy chocolate mousse filling for cakes.
The cake will have to be refrigerated if you use this mousse due to the cream in it.
43gm - Caster Sugar (this is roughly 4 tbspns or just under a quarter cup)
43gm - Glucose syrup (this is roughly 2 tbspns)
43gm- Water (43ml)
200gm Dark Couverture Chocolate
300ml Pure Cream - (whipping cream, not thickened cream)
In a saucepan over a medium heat, bring the Castor sugar, Glucose and water to a simmer.
Meanwhile break the chocolate into small chunks in a heat proof bowl.
Pour the hot liquid over the broken up chocolate, let sit for 5 minutes and then stir until smooth - leave to cool, but not harden. Below 35C
Whip the Cream until soft/medium peak stage, and very gently fold through the cool ganache mixture.
Place into a large piping bag and use straight away to fill your cake layers.
Refrigerate immediately after.
Do not attempt to apply any frosting or ganache etc on the outside of the cake, until the mousse is completely firm and solid, otherwise you risk squooshing it out the sides when you apply any pressure to the top or sides.