Description

This elegant Champagne Mousse is a light and airy dessert featuring a delicate balance of champagne-infused egg yolks, whipped cream, and a hint of gelatin for perfect texture. Finished with a luscious champagne-sweetened whipped cream and optional fresh strawberries, it’s an ideal treat for celebrations or a sophisticated after-dinner delight.

Ingredients

Scale

Egg Mixture

4 large egg yolks
1/4 cup (52g) sugar
3/4 cup + 2 tbsp champagne, divided (180ml + 30ml)
3/4 tsp powdered gelatin

Mousse Base

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

For Garnish

Strawberries, optional

Instructions

Prepare the egg and champagne mixture: In the top of a double boiler or a metal mixing bowl set over simmering water, combine the egg yolks, sugar, and 3/4 cup (180ml) champagne. Whisk constantly over medium heat, ensuring the water does not boil. Occasionally lift the bowl to release steam. Cook until the mixture is foamy and reaches 160°F (71°C). Remove from heat and transfer to another bowl to set aside.
Dissolve the gelatin: Sprinkle 3/4 teaspoon powdered gelatin over the remaining 2 tablespoons of cool champagne. Let it sit for 5 minutes to bloom, then microwave for about 10 seconds until melted. Stir the melted gelatin into the warm egg mixture. Allow the mixture to cool to room temperature (about 10-20 minutes), making sure it’s cool enough not to melt the whipped cream but not so cool that gelatin firms.
Whip the cream and fold the mixtures: In a large mixer bowl, whip 1 1/4 cups cold heavy whipping cream with 1/2 cup powdered sugar on high speed until stiff peaks form. Fold in one-third of the cooled egg mixture gently to avoid deflating the cream. Repeat folding in remaining egg mixture in two batches, combining thoroughly after each addition.
Chill the mousse: Spoon or pipe the mousse into 5-6 serving cups. Refrigerate for 3-4 hours, or until firm. The mousse can be prepared a day ahead and stored covered in the refrigerator.
Prepare the whipped cream topping and serve: Just before serving, whip 1/2 cup heavy whipping cream with 1/4 cup powdered sugar and 2 tablespoons champagne on high speed until stiff peaks form. Pipe the whipped cream onto each mousse cup, garnish with a fresh strawberry or other fruit, and serve immediately.

Notes

Use cold heavy cream for best whipping results.
Be careful when cooking the egg mixture to not curdle the eggs by keeping water at a gentle simmer.
The gelatin must be fully dissolved and incorporated to ensure the mousse sets properly.
If you don’t have a double boiler, carefully place a heat-proof bowl over a pot of boiling water ensuring the bowl doesn’t touch the water.
Can be made a day ahead and refrigerated; add the whipped cream topping just before serving.
Optional strawberries add color and a fresh contrast to the mousse’s creamy texture.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: French

Keywords: Champagne mousse, champagne dessert, light mousse, holiday dessert, celebratory dessert, whipped cream dessert, gelatin mousse