The BEST Chocolate Mousse Cake Filling

Place a saucepan with 2-inches of water on medium heat. You will need 3 heat-proof bowls that can be set on the saucepan.

Bowl 1 - In the first bowl, add the chocolate and butter. Place it over the saucepan with simmering water. Let the chocolate melt. Stirring when needed. Set aside to cool slightly. Pro tip - Chocolate can seize if any steam gets into it. So, keep the heat on medium to low and stir as necessary.

Bowl 2 - In the second bowl, add the egg yolks and 2 tbsp of sugar. Combine well. Then, place it over the saucepan with simmering water. Using a whisk, stir continuously until all the sugar is melted and the yolks are barely warm. And set aside.Pro tip - You want the heat to be on medium to low (not high) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 149 F.

Bowl 3 - In the third bowl, add the egg whites, salt, and the remaining 2 tbsp of sugar. Place it over the saucepan with simmering water. Use a clean whisk to stir until all the sugar has melted. We want the mixture barely warm. Pro tip - Keep the heat on medium to low (not heigh) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 144 F.

In the bowl of a stand mixer with the whisk attachment, whip the whipping cream with vanilla extract to almost stiff peaks - And set aside.

Using the same mixer and whisk attachment (no need to clean the bowl), whip the egg yolks until light and fluffy - set aside.

Clean the mixer bowl and whisk attachment as we need a clean grease-free bowl. Then whip the egg whites to stiff peaks - And set aside.Pro tip - It is very important to clean the bowl and whisk as any grease will prevent the egg whites from whipping to a stiff meringue.

First, add the whipped yolks to the chocolate mixture - fold gently but don't overmix.

Next, add the whipped cream to the chocolate mixture - fold gently but don't overmix.

Finally, add the whipped egg whites to the chocolate mixture - fold gently until you have no white streaks.

Your chocolate mousse is ready to be used between your cake layers. This will stay in the fridge for 3 to 4 days.