Dessert

Champagne Mousse with Fresh Strawberries Recipe

Name: Champagne Mousse with Fresh Strawberries Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 4 h 35 min
Cuisine: French
Ingredients: 4 large egg yolks; 1/4 cup (52g) sugar; 3/4 cup + 2 tbsp champagne, divided (180ml + 30ml); 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; 1/4 cup (27g) powdered sugar; 2 tbsp champagne; Strawberries, optional

ByElara Stone January 12, 2026January 12, 2026

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Introduction

Champagne mousse is a light and elegant dessert perfect for special occasions or when you want to impress guests. This airy mousse combines the delicate flavors of champagne with creamy whipped textures for a refreshing treat.

The image shows a dessert in a clear glass with three layers: a smooth creamy white pudding base filling most of the glass, topped by a swirl of white whipped cream, and finished with a fresh red strawberry slice with green leaves placed on top. Small, shiny golden star-shaped sprinkles decorate the whipped cream and the surface around the glass. In the background, there are more identical glasses filled with the same dessert, placed on a white marbled surface, along with a clear bowl holding whole strawberries. Photo taken with an iphone --ar 4:5 --v 7

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
1/4 cup (27g) powdered sugar
2 tbsp champagne*
Strawberries, optional

Instructions

Step 1: 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 a pot of simmering water. Cook over medium heat, whisking constantly until the mixture becomes foamy and reaches 160°F (71°C). Avoid boiling the water to prevent overcooking, and occasionally lift the bowl to release steam. Remove from heat and transfer to another bowl to set aside.
Step 2: Sprinkle the powdered gelatin over the remaining 2 tablespoons of cold champagne and let it sit for 5 minutes until firm. Microwave for about 10 seconds to melt, then stir into the warm egg mixture. Allow the mixture to cool to room temperature, about 10-20 minutes, so it won’t melt the whipped cream later but is not yet firming.
Step 3: In a large mixing bowl, whip 1 1/4 cups (300ml) of cold heavy whipping cream with 1/2 cup (58g) powdered sugar until stiff peaks form. Add one-third of the cooled egg mixture to the whipped cream and gently fold until combined. Repeat folding with the remaining egg mixture in two more additions, being careful not to deflate the whipped cream.
Step 4: Divide the mousse evenly into 5-6 serving cups, spooning or piping it in. Refrigerate for 3-4 hours until firm. The mousse can be made a day ahead and covered until ready to serve.
Step 5: Just before serving, make the topping by whipping 1/2 cup (120ml) cold heavy cream with 1/4 cup (27g) powdered sugar and 2 tablespoons champagne until stiff peaks form. Pipe the whipped cream onto each mousse cup and garnish with a strawberry or fresh fruit if desired. Serve immediately and enjoy.

Tips & Variations

Use a flavorful but dry champagne or sparkling wine for best results.
If you prefer a non-alcoholic version, substitute champagne with sparkling white grape juice in all steps.
Chill all your bowls and beaters before whipping the cream to help it whip faster and hold texture.
For added texture, sprinkle finely chopped nuts or edible gold flakes on top before serving.

Storage

Store the mousse covered in the refrigerator for up to 2 days. Whipped cream topping is best added just before serving. To reheat slightly, let mousse sit at room temperature for 10 minutes but avoid warming it to keep the mousse airy and chilled.

How to Serve

This image shows four clear glass cups each filled with a creamy white pudding layer that looks smooth and silky. On top of each pudding is a swirl of white whipped cream, crowned with a red strawberry half with a green leafy top placed gently on the cream. Tiny yellow star-shaped sprinkles are scattered over the whipped cream and pudding, adding a subtle sparkle. The cups sit on a white marbled surface, alongside a small clear glass bowl filled with whole fresh strawberries and a shiny silver spoon lying nearby. One strawberry half lies on the surface near the cups. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin sheets instead of powdered gelatin?

Yes, you can substitute powdered gelatin with gelatin sheets. Soften the sheets in cold water, squeeze out excess water, and melt before adding to the warm egg mixture. Use about 3 sheets to replace 3/4 teaspoon powdered gelatin.

Is it safe to use raw eggs in this mousse?

This recipe gently cooks the egg yolks to 160°F (71°C), which reduces the risk of bacteria and makes it safe to consume. Using a double boiler with constant whisking ensures the eggs are cooked evenly without scrambling.