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Champagne Mousse Recipe

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★★★★★

4.9 from 150 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://spatulaqueen.com/champagne-mousse-recipe-2/