Introduction

This Champagne Mousse is a light and elegant dessert that’s perfect for celebrations or special occasions. It combines a delicate champagne flavor with a creamy, airy texture that melts in your mouth. Serve it chilled with fresh strawberries for a refreshing 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 (for topping)
1/4 cup (27g) powdered sugar (for topping)
2 tbsp champagne (for topping)
Strawberries, optional for garnish

Instructions

Step 1: In the top of a double boiler or a metal bowl over simmering water, combine egg yolks, sugar, and 3/4 cup (180ml) champagne. Whisk constantly over medium heat until foamy and reaching 160°F (71°C). Remove from heat and transfer to another bowl to cool slightly.
Step 2: Sprinkle gelatin over the remaining 2 tablespoons of cold champagne in a small bowl. Let sit for 5 minutes until firm, then microwave about 10 seconds until melted. Stir the gelatin into the warm egg mixture. Let cool to room temperature, about 10-20 minutes.
Step 3: Whip 1 1/4 cups heavy cream with 1/2 cup powdered sugar on high speed until stiff peaks form. Gently fold about a third of the egg mixture into the whipped cream, then add another third and fold again. Finally, fold in the remaining egg mixture carefully to keep the mousse airy.
Step 4: Spoon or pipe the mousse evenly into 5-6 serving cups. Refrigerate for 3-4 hours until firm. This can be made a day ahead and kept covered in the fridge.
Step 5: Before serving, whip 1/2 cup heavy cream with 1/4 cup powdered sugar and 2 tablespoons champagne until stiff peaks form. Pipe the whipped cream on top of each mousse and garnish with fresh strawberries if desired.

Tips & Variations

Use a good-quality champagne or sparkling wine to ensure the best flavor.
For a non-alcoholic version, substitute sparkling white grape juice for the champagne.
Be careful not to overheat the egg mixture to avoid curdling.
Gently folding the mixtures preserves the mousse’s light texture.
Try serving with raspberries or mint leaves as an alternative garnish.

Storage

Store the mousse covered in the refrigerator for up to 2 days. Assemble the whipped cream topping just before serving for the freshest presentation. When reheating is not recommended, this mousse is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, you can prepare the mousse up to a day in advance and keep it covered in the fridge. Add the whipped cream topping just before serving for the best texture.

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

The egg yolks are gently cooked to 160°F (71°C) which reduces the risk of bacteria. Using fresh, pasteurized eggs is recommended for extra safety.

Champagne Mousse Recipe

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Champagne Mousse is a light and elegant dessert featuring a delicate mousse infused with bubbly champagne. Combining whipped cream, egg yolks, and gelatin, this dessert is rich yet airy, perfect for special occasions or a romantic treat. Topped with a champagne-flavored whipped cream and fresh strawberries, it delivers a luxurious finish with a subtle sparkle.

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

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

Garnish

Strawberries, optional

Instructions

Prepare the Egg Yolk Mixture: Combine the egg yolks, sugar, and 3/4 cup (180ml) champagne in the top of a double boiler or a metal mixing bowl set over simmering water. Whisk constantly over medium heat until the mixture is foamy and reaches 160°F (71°C). Avoid boiling the water to prevent overheating. Occasionally lift the bowl to release steam. Once done, remove from heat and transfer to another bowl to set aside.
Dissolve Gelatin: Sprinkle the powdered gelatin over the remaining 2 tablespoons of cold champagne in a small bowl. Let it sit for 5 minutes to bloom. Microwave for about 10 seconds until the gelatin melts, then stir it into the warm egg yolk mixture. Allow this combined mixture to cool to room temperature (around 10-20 minutes), ensuring it is cool enough to preserve the whipped cream’s texture but not so cool that gelatin firms.
Whip the Cream for Mousse: In a large mixing bowl, whip 1 1/4 cups of cold heavy cream with 1/2 cup powdered sugar on high speed until stiff peaks form. Gently fold one-third of the cooled egg mixture into the whipped cream without deflating it. Repeat folding in the remaining parts in two more additions until fully combined.
Chill the Mousse: Spoon or pipe the mousse into 5-6 serving cups. Refrigerate for 3-4 hours until firm. The mousse can be prepared a day ahead and covered until serving.
Make Whipped Cream Topping: Prior to serving, whip 1/2 cup cold heavy cream with 1/4 cup powdered sugar and 2 tablespoons champagne until stiff peaks form.
Serve: Pipe the champagne whipped cream over each mousse cup using a piping tip if desired (such as Ateco tip 844). Garnish with fresh strawberries or your choice of fresh fruit and serve chilled.

Notes

Be careful when heating the egg yolk mixture to avoid scrambling the eggs; use gentle heat and constant whisking.
Chilling the mousse for 3-4 hours is essential to achieve the proper firmness and texture.
Use cold heavy cream for whipping to get better volume and stiffer peaks.
Gelatin must be fully dissolved and incorporated with the egg mixture before combining with whipped cream.
Optionally, replace strawberries with other fresh fruits like raspberries or blueberries for garnish.
For an alcohol-free version, substitute champagne with sparkling white grape juice and gelatin accordingly.

Keywords: champagne mousse, champagne dessert, mousse recipe, elegant dessert, holiday dessert