I haven't tried many of his actual recipes, they call for extra large eggs which I never have around. But I did make his Dad's chocolate mousse for filling and frosting the cake. The cake was a simple white cake, and each layer was filled with a dark chocolate ganache and then the mousse. A great combination to satisfy both vanilla and chocolate lovers and not too sweet.
from Buddy Valastro
2 cups heavy cream
1/2 cup sugar
3 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon coffee liqueur
Put the cream, sugar, cocoa powder, and coffee liqueur in a stainless steel mixing bowl. Blend with a mixer at high speed until fluffy, about 1 minute.
Use immediately or refrigerate in a an airtight container for up to 3 days.