Introduction

This Champagne Mousse is a light and elegant dessert perfect for special occasions or a refined treat. Silky and airy, it combines delicate champagne flavors with creamy textures for a stunning finish.

Ingredients

4 large egg yolks
1/4 cup (52g) sugar
3/4 cup + 2 tbsp champagne, divided
3/4 tsp powdered gelatin
1 1/4 cups (300ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1/2 cup (120ml) heavy whipping cream, cold
1/4 cup (27g) powdered sugar
2 tbsp champagne
Strawberries, optional for garnish

Instructions

Step 1: Combine the egg yolks, sugar, and 3/4 cup (180ml) of champagne in the top of a double boiler or a metal mixing bowl set over simmering water. Cook over medium heat, whisking constantly until foamy and the temperature reaches 160°F (71°C). Avoid boiling the water to prevent cooking eggs too quickly. Occasionally lift the bowl to release steam. Remove from heat and transfer the mixture to another bowl; set aside.
Step 2: Sprinkle the powdered gelatin over the remaining 2 tablespoons of cold champagne in a small bowl. Let it sit for 5 minutes to bloom, then microwave for about 10 seconds until melted. Stir the gelatin into the warm egg mixture. Let the combined mixture cool to about room temperature (10–20 minutes), ensuring it’s cool enough not to melt whipped cream but not too firm.
Step 3: In a large bowl, whip 1 1/4 cups of cold heavy cream with 1/2 cup powdered sugar until stiff peaks form. Fold in about one-third of the cooled egg mixture gently until combined. Repeat with another third, then fold in the remaining egg mixture carefully, preserving the volume of the whipped cream.
Step 4: Spoon or pipe the mousse evenly into 5-6 serving cups. Refrigerate for 3-4 hours until firm. The mousse can be prepared a day ahead and covered until serving.
Step 5: Before serving, whip 1/2 cup cold heavy cream with 1/4 cup powdered sugar and 2 tablespoons champagne until stiff peaks form. Pipe this whipped cream on top of each mousse cup and garnish with a fresh strawberry or your choice of fresh fruit.

Tips & Variations

Use a kitchen thermometer to ensure the egg mixture reaches the correct temperature for safe cooking without curdling.
If you prefer a non-alcoholic version, substitute the champagne with sparkling white grape juice.
For added texture, sprinkle finely chopped toasted almonds or pistachios on top with the whipped cream.
Make sure your whipping cream is very cold to achieve the best volume and texture.

Storage

Store the mousse covered in the refrigerator for up to 2 days. The whipped cream topping is best added fresh before serving. Reheat is not recommended, as this dessert is best enjoyed chilled and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular gelatin instead of powdered gelatin?

Yes, but you’ll need to dissolve the gelatin sheets according to package instructions before adding it to the mixture. Powdered gelatin is more convenient for this recipe.

Is it safe to use raw egg yolks in this recipe?

The egg yolks are gently cooked over simmering water until they reach 160°F (71°C), which sufficiently pasteurizes them to make the mousse safe to eat.

Champagne Mousse Recipe

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4.7 from 102 reviews

A delicate and airy Champagne Mousse combining the light sparkle of champagne with creamy whipped egg yolks and gelatin, perfect for an elegant dessert. This mousse is chilled until firm and topped with champagne-infused whipped cream and fresh strawberries for a refined finish.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Yield: 5 to 6 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: French

Ingredients

Scale

Mousse Base

4 large egg yolks
1/4 cup (52g) sugar
3/4 cup + 2 tbsp champagne, divided
3/4 tsp powdered gelatin
1 1/4 cups (300ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar

Whipped Cream Topping

1/2 cup (120ml) heavy whipping cream, cold
1/4 cup (27g) powdered sugar
2 tbsp champagne
Strawberries, optional for garnish

Instructions

Prepare the egg yolk mixture: Combine the egg yolks, sugar, and 3/4 cup (180ml) of champagne in the top of a double boiler or a metal mixing bowl set over simmering water. Cook over medium heat, whisking constantly, avoiding boiling the water to prevent cooking the eggs too quickly. Continue whisking until the mixture reaches 160°F (71°C) and becomes foamy. Remove from heat and transfer to another bowl, set aside.
Bloom and melt the gelatin: Sprinkle the powdered gelatin over the remaining 2 tablespoons of cold champagne in a small bowl. Let it sit for 5 minutes until it firms up, then microwave for about 10 seconds until melted. Stir the melted gelatin into the warm egg mixture. Allow the combined mixture to cool to room temperature over 10 to 20 minutes until cool but not firm.
Whip the cream for the mousse: In a large mixing bowl, combine 1 1/4 cups (300ml) cold heavy whipping cream and 1/2 cup (58g) powdered sugar. Whip on high speed until stiff peaks form. Gently fold about one-third of the cooled egg mixture into the whipped cream, then fold in the next third, and finally the remaining portion. Take care to fold gently to keep the whipped cream airy and prevent deflation.
Chill the mousse: Spoon or pipe the mousse evenly into 5 to 6 serving cups. Refrigerate for 3 to 4 hours until the mousse is fully set and firm. The mousse can be made a day ahead and covered in the refrigerator until ready to serve.
Prepare and add whipped cream topping: Before serving, whip together 1/2 cup (120ml) cold heavy whipping cream, 1/4 cup (27g) powdered sugar, and 2 tablespoons champagne until stiff peaks form. Pipe the champagne whipped cream onto each mousse cup and garnish with a fresh strawberry or preferred fresh fruit.

Notes

Use a gentle folding technique when combining mousse ingredients to maintain lightness and airiness.
Be careful not to overheat the egg yolk mixture to avoid scrambling the eggs.
Chill the mousse thoroughly to ensure it sets properly before serving.
Fresh strawberries add a lovely color contrast and complement the champagne flavor.
This dessert can be prepared a day in advance for convenience.

Keywords: Champagne mousse, champagne dessert, whipped cream dessert, festive mousse, elegant dessert