Chocolate Mousse Frosting

Fluffy, creamy, sweet and rich, this chocolate mousse frosting recipe makes a delicious topper for any cake, cupcake and confection you could dream up. Though traditional chocolate mousse is a classic French dessert requiring egg yolks and heavy cream, chocolate mousse frosting is much more straightforward and foolproof, making an airy icing with no risk of collapse.

The secret ingredient? A box of packaged pudding mix. Don’t scoff: Even chefs enjoy baking with pudding mix. It’s perfectly engineered to deliver delicious flavor and consistent, sturdy texture every single time. Once you’ve tried this light, foamy frosting, you’ll want to slather it onto everything, from fancy layer cakes to simple butter cookies.

Ingredients for Chocolate Mousse Frosting

• Cold 2% milk: Whisking cold milk into the pudding mix makes the frosting creamy (without needing any actual cream). The recipe calls for 2%, but you can use whole milk. Skim or nondairy milks may make the frosting a bit watery.
• Instant chocolate fudge pudding mix: Boxed pudding mix is the hero ingredient here. It gives the frosting a thick, sturdy texture that won’t collapse. We like to use fudge flavor, which has an intense chocolate taste.
• Thawed frozen whipped topping: Packaged whipped topping is much sturdier than homemade whipped cream, which makes it easier to mix into the mousse without deflating. The whip’s fluffy, light air bubbles give the mousse its signature texture.

Directions

Step 1: Combine the milk and pudding

In a large bowl, whisk the milk and pudding mix for two minutes.

Editor’s Tip: Mix well until the dry powder completely dissolves and the mixture thickens.

Step 2: Add the whip

With a large spatula or spoon, gently fold in the whipped topping.

Editor’s Tip: Folding is a gentler method of mixing than stirring. The goal is to combine ingredients without crushing all the air bubbles in the whip.

Step 3: Chill the frosting

Store the mousse frosting in the refrigerator.

Editor’s Tip: The mousse will become sturdier and thicker in the fridge. Let it chill for at least an hour before frosting a cake.

Chocolate Mousse Frosting Variations

• Add espresso: Add a teaspoon of instant espresso to the recipe for chocolate mousse frosting for a more complex, deeper chocolate flavor.
• Go sugar-free: If you need to eat less sugar, swap in a sugar-free pudding mix and pair the frosting with a low-sugar dessert.
• Use homemade whipped cream: If you really hanker for fresh whipped cream, use it instead of the whipped topping. But plan to enjoy the mousse frosting on the same day you make it, as it will deflate more quickly. For extra oomph, use a flavored whipped cream, like coffee or bourbon.

How to Store Chocolate Mousse Frosting

Chocolate mousse frosting should be kept in the refrigerator. Leave it in the mixing bowl, tightly covered with storage wrap, or transfer it to an airtight container.

How long does chocolate mousse frosting last?

The mousse frosting can be kept in the fridge for up to five days. The longer it sits, the denser it may become.

Can you freeze chocolate mousse frosting?

Yes, this recipe for chocolate mousse frosting freezes well. The pudding mix and frozen whip are sturdy enough to freeze without dramatic changes in texture, though the mousse may deflate slightly after defrosting.

To freeze, transfer the mousse frosting to an airtight, freezer-safe container. Set a piece of storage wrap directly against the surface of the frosting to prevent freezer burn. Freeze the frosting for up to two months. Defrost it overnight in the refrigerator before using. Trying to warm the mousse too quickly could make it runny or even cause it to collapse.

Chocolate Mousse Frosting Tips

How can you use chocolate mousse frosting?

This chocolate mousse frosting recipe is a perfect topper for any chocolate cake, from a fancy layered torte to an easy sheet cake. Swirl the mousse on top of your favorite cupcakes—it pairs well with chocolate, vanilla, peanut butter or berry. Or, pipe the mousse into a stuffed cupcake or cake roll. Slather mousse frosting between butter cookies for an impressive sandwich cookie. Dip biscotti, strawberries or graham crackers into petite dishes of mousse. You can even dollop mousse frosting onto ice cream. Or, just load up a spoon and enjoy!

What if my chocolate mousse frosting is too soft?

If your mousse frosting is too soft, remove it from the fridge, return it to a mixing bowl and beat it for a few minutes. This will whip plenty of air into the frosting, stiffening it up.