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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.

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

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

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