Description
This Champagne Mousse is light, creamy and delicious with a sweet flavor that highlights the champagne used. It’s simple to make and feels special. The perfect no-bake dessert for New Year’s Eve or any other occasion!
Ingredients
Mousse
- 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
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (27g) powdered sugar
- 2 tbsp champagne*
- Strawberries, optional
Instructions
- Combine the egg yolks, sugar and 3/4 cup (180ml) of champagne in the top of a double boiler (or in a metal mixing bowl set over a pot of simmering water). Cook over medium heat, whisking constantly. It will be foamy. Do not let the water boil, or it’ll get too hot and cook too quickly. Occasionally lift the bowl to release steam. Cook the egg mixture, whisking constantly, until it reaches 160°F (71°C). When done, remove it from the heat, pour into another bowl and set aside.
- In a small bowl, sprinkle gelatin over the remaining 2 tablespoons of champagne (the champagne should be cool/cold, not warm/hot). Let it sit for 5 minutes, until firm, then microwave for about 10 seconds, until melted, and stir it into to the warm egg mixture. Let it all cool to about room temperature, 10-20 minutes. You want it to be cool enough that it won’t melt the whipped cream in the next steps, but not so cool that the gelatin is firming up.
- When the egg mixture has cooled, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Add about 1/3 of the egg mixture to the whipped cream, and gently fold together until well combined. Add another 1/3 of the egg mixture and again fold until well combined. Add the rest of the egg mixture and gently fold until well combined. Be careful not to deflate the whipped cream.
- Divide the mousse between 5-6 cups, spooning it into the cups or piping it. Refrigerate for 3-4 hours, until firm. They can be made a day ahead and covered until you’re ready to serve them, if you’d like.
- Prior to serving, make the whipped cream. Add the heavy whipping cream, powdered sugar and champagne to a large mixer bowl and whip on high speed until stiff peaks form. Pipe the whipped cream onto each mousse cup (I used Ateco tip 844) and add a strawberry or other fresh fruit on top. Serve and enjoy.
Notes
- Champagne: Feel free to use your favorite champagne. You won’t notice a huge difference in taste in the mousse between different champagnes, since it’s combined with other things and sweetened.
- Whipped Cream Topping: I added champagne to my whipped cream topping. Sometimes that can make it a little tougher for the cream to whip. I find that if you’re using a stand mixer, it whips fine, but if using a hand mixer, it may not whip stiff enough. In that case, you can replace the champagne with ½ tsp vanilla extract.
Nutrition
- Serving Size: 1
- Calories: 356
- Sugar: 23.2 g
- Sodium: 22.8 mg
- Fat: 24.5 g
- Carbohydrates: 24.5 g
- Protein: 3.9 g
- Cholesterol: 190.3 mg
