This post may contain affiliate sales links. Please read my disclosure policy.
This Champagne Mousse is delicious, light and is flavored with Chambord as well as champagne. It’s a perfect no bake dessert recipe for New Year’s Eve!
If you enjoy this mousse recipe you should also try my Strawberry White Chocolate Mousse Cups or this Chocolate Mousse With Cookie Crumbles.
Champagne Mousse with Chambord
I hope everyone had a wonderful Christmas! Everything was pretty relaxed for us. We combined our families (the hubs’ and I’s) for the first time and it went great! As usual, there was lots of food, family and gift giving. We fit 7 people and 5 dogs into our four bedroom house. It was a madhouse! Then there was more family at my brother’s house. There were a lot of us!
My dad is totally a Christmas junkie, so Christmas morning always takes forever. He loves all the presents. Opening gifts takes forever because he likes to be able to see how everyone likes every gift, so we open each one at a time.
Honestly, I love it too. It’s great to see everything that everyone gets and “ooooh” and “aaahhh” over it. With all the time everyone has to put into shopping, it only seems right that each gift should get due attention, after all. Plus, I’m nosy. I want to see it all! 🙂
And since Christmas is also my birthday (and this one was my 30th!), we began the celebration with my usual – Funfetti Cake Batter Overnight French Toast Casserole – for breakfast. Easily the best and easiest birthday breakfast ever. Plus, funfetti. Duh.
Of course breakfast was served with Mimosas. Double duh.
What Does Champagne Mousse Taste Like?
Then we moved onto Blackberry Champagne Bellinis. We went through a lot of champagne. 🙂
This mousse is loosely based on that champagne cocktail. You could leave the Chambord out, but I love the additional flavor. Sweetens in up a little too, which you know I like.
I’m so in love with it. The champagne flavor is very obvious, but not overpowering. And because of the fluffy mousse, the whole thing is very light.
How To Make Champagne Mousse
And don’t be intimidated by making it – it really isn’t hard. I love that it’s no bake!
A quick run-down of how it’s made. You’ll combine the egg yolks and sugar and whisk them together. Then add the champagne. The whole mixture gets heated in a saucepan on the stove. It’ll get a little foamy from the champagne, but that’s ok and will eventually subside.
Heat it on the stove for about 7-10 minutes, until the foam starts to subside and the mixture starts to thicken. It should get to about 160 degrees if you have a thermometer to use.
In the next steps, you add some gelatin to help thicken it further. Then whipped cream is added to give it that light airiness of a delicious mousse.
It’ll firm up further as it sits the fridge. You’ll want to already have it in it’s serving glasses. The longer it refrigerates, the firmer it gets. I like it best after a few hours and that’s definitely what I’d recommend. Too much longer and the lightness of it starts to get lost because it firms up. Still delicious, but firmer. Not bad, just a preference thing.
This Champagne Mousse really is delicious and makes a really fun presentation for New Year’s! Plus, you get even more of your bubbly in your dessert! What could be better?
More Champagne Recipes You Might Like:
Blackberry Champagne Bellini
Champagne Cupcakes with Truffle Filling
No Bake Champagne Cookie Pops
Mini Strawberry Champagne Trifles
Lemon Raspberry Champagne Float
Champagne Mousse with Chambord
- Prep Time: 3 hours 10 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes
- Yield: 5-6 Servings
- Category: Dessert
- Method: Stove Top
- Cuisine: American
Description
This Champagne Mousse is delicious, light and is flavored with Chambord as well as champagne. It’s a perfect no bake dessert recipe for New Year’s Eve!
Ingredients
- 4 egg yolks
- 1/4 cup sugar
- 3/4 cup + 3 tbsp champagne, divided
- 2 tbsp chambord, optional
- 0.25 oz package of gelatin
- 1 1/4 cups heavy cream
- 1/2 cup powdered sugar
- raspberries (or black raspberries)
Instructions
Nutrition
- Serving Size: 1
- Calories: 309
- Sugar: 18.4 g
- Sodium: 21.5 mg
- Fat: 21 g
- Carbohydrates: 20.4 g
- Protein: 4.4 g
- Cholesterol: 179 mg
Filed Under:
Enjoy!
Recipe modified from Epicurious.
How would you incorporate strawberries into this recipe
Hi, can I use this mousse to fill a cake? Is this recipe enough for a 8″ cake or should I double?
When it firms up, it should be stable enough to hold. You’d want to build the cake in a cake collar though. And having not used this for a cake, it’s hard to say how much you need. I would think it’d be more than enough for a layer or two in a cake.
Thanks much for sharing your recipe! I made this for New Years’ Eve and substituted Amaretto for the Chambord to give it an almond flavor. I also made it in a large bowl since I didn’t have enough cute dessert dishes for 8 people. Overall, my guests didn’t seem very thrilled with this dessert based on no comments at all and no requests for seconds. I followed the recipe exactly (except for the Amaretto) but I think it wasn’t fluffy enough when doubling the recipe and when made in a large bowl instead of individual glasses. Champagne foaming over ice cream might be better for my picky (simple tastes) crowd next year. PS: love your great photos.
Are you supposed to wait until the champagne egg mixture is cool before folding in the whipped cream? Thanks!
I found that the egg mixture was cool enough after going through the steps after removing it from heat that I didn’t need to wait any additional time. If you feel like it’s still a little too warm, you could wait a few minutes for it to cool.
When do you put the chambord in?
I’m so sorry that was left out – it gets added in with the champagne. I’ve updated the instructions. Thanks Nora!
i’m going to try and make this for our at-home celebration tomorrow- looks great! One question- where in the recipe does the optional chambord get added? I’m thinking of using Gran Marnier instead but wasn’t sure if you add it to the champagne mixture that gets cooked or the mixture that blooms the gelatin, or the whipped cream? Thanks!
Hi Ashley! Sorry it’s taken me so long to respond. I hope you were still able to make it. It gets added with the champagne. I’ve updated the instructions. Thanks!
Happy late birthday! I wish I could have come joined Christmas morning! That spread sounds incredible. And this mousse is calling my name. Dessert and booze? Yes please!
Can’t think of a better NYE dessert than this champagne mousse.. such a perfect recipe and one I need to make!
Sounds like you had a wonderful Christmas! We’ve had such a great time too. Thanks for the shout out!
You’re speaking my love language, mousse + champagne!!!! Happy Belated Birthday Lindsay!
I LOVE champagne and chambord. Kir Royale is one of my favorite festive cocktails. Thanks for coming up with this yummy dessert version.
So elegant! And I can drink all the champagne that doesn’t go into the mousse. Sounds like a win-win to me, Lindsay! Fabulousness.
You sound like you had the perfect christmas. The more people the better. This dessert is great for our summery Christmas weather. Plus Champagne Duh!
GAH this looks perfect! Maybe if you WANT to, have some of this ready for me when I arrive in February, just saying!!