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This Champagne Mousse is gentle, creamy and scrumptious with a candy taste that highlights the champagne used. It’s easy to make and feels particular. The right no-bake dessert for New 12 months’s Eve or another event!
If you happen to can’t inform by trying out my recipes, I like making desserts with champagne. I’ve received a tremendous Strawberry Champagne Tiramisu, a scrumptious Champagne Cheesecake and a few traditional Champagne Cupcakes, to call a couple of. This champagne mousse is one which’s truly been on my website for some time, however is getting an improve as we speak with some new and step-by-step photographs. I like remaking older recipes and updating them, as a result of it offers me an opportunity to attempt them once more. This recipe was initially printed in 2014, so it’s been some time since I made it. And I’ve to say, it’s even higher than I keep in mind.
Why You’ll Love This Champagne Mousse Recipe
This recipe is a modification of my chocolate mousse. Identical to the chocolate mousse, it has a beautiful clean texture and wealthy creaminess, which comes from the egg yolks. It’s cooked the identical approach because the mousse, however since there’s no melted chocolate added in to this recipe (which helps issues agency up because it cools), gelatin is used. Listed here are a couple of the reason why I feel you want to make it – like, now.
- Mild texture. This champagne mousse is ethereal and lightweight however nonetheless creamy and luscious. It’s addicting and SO good! I simply love the sunshine texture of it.
- Excellent taste. The champagne taste most positively comes by way of however isn’t overpowering or an excessive amount of. It’s genuinely so darn good. Even those that aren’t enormous champagne followers will probably love these.
- Straightforward to make. Mousse actually is a beautiful little dessert as a result of it feels fancy and particular, however there’s no baking required and it’s not onerous to make. There’s just a bit cooking over the range and a while to let it set.
- Excellent for the vacations. This champagne mousse is nice for New 12 months’s and celebrations. It’s festive, enjoyable and scrumptious. Plus, at a busy time of 12 months, you possibly can simply make them a day or two forward.
What You’ll Want
Each elements of this champagne mousse recipe require only a handful of components, a few of them overlapping. Scroll right down to the recipe card beneath for the precise measurements.
Mousse
- Egg yolks – Egg yolks assist to thicken the mousse and create a clean, creamy texture.
- Sugar – Aids with moisture, texture, and sweetness.
- Champagne – Be at liberty to make use of your favourite champagne. You gained’t discover an enormous distinction in style within the mousse between totally different champagnes, because it’s mixed with different issues and sweetened.
- Powdered gelatin – Don’t be intimidated by it! It truly is so easy. Fast rundown – you moisten it to activate it. Simply sprinkle it over cool champagne and gently stir it to make certain there aren’t any dry lumps of it sitting wherever. After about 5 minutes, it’ll be agency, like gelatin. Warmth it up for about 10 seconds to soften it in order that it may be integrated. Because it cools down, it’ll agency again up. That’s it! Simply don’t boil it.
- Heavy whipping cream – It’s essential that the heavy whipping cream is chilly. In any other case, it gained’t whip up correctly.
- Powdered sugar – Helps to stabilize the whipped cream.
Whipped Cream
- Heavy whipping cream – It should be chilly to whip up correctly.
- Powdered sugar – Sweetens and stabilizes the whipped cream in order that it doesn’t ever wilt.
- Champagne – Provides a lightweight champagne taste. You should use vanilla extract as an alternative, in case you’d like.
- Strawberries – Optionally available, however provides a vivid pop of shade and taste to this champagne mousse dessert.
How To Make Champagne Mousse
Right here’s an outline of how one can make this recipe. It’s simpler than you suppose! You could find the printable model of the directions within the recipe card beneath.
- Cook dinner the egg combination. Mix the egg yolks, sugar, and three/4 cup of the champagne in a double boiler. Cook dinner over medium, whisking consistently and sometimes lifting the bowl as much as launch steam. As soon as it reaches 160F, take away it from the warmth and pour it into one other bowl.
- Add the gelatin. Sprinkle the gelatin over the remaining champagne. Let sit for five minutes then microwave for 10 seconds till melted. Stir into the nice and cozy egg combination. Cool to room temperature for about 10-20 minutes. At this stage, you need it cool sufficient that it gained’t soften the whipped cream however not so cool that the gelatin corporations up.
- Add the whipped cream. Whip the heavy whipping cream and powdered sugar on excessive pace till stiff peaks kind. Add 1/3 of the egg combination and gently fold in till mixed, repeat with one other 1/3 after which the ultimate 1/3, gently folding every bit in earlier than including extra.
- Chill. Divide the champagne mousse into cups. Refrigerate for at the least 3-4 hours, till agency.
- Add the topping. Whip the heavy whipping cream, powdered sugar, and champagne on excessive pace till stiff peaks kind. Pipe onto every mousse cup (I used Ateco tip 844) and garnish with the strawberries on prime.
Suggestions for Success
With regards to making this champagne mousse, or any mousse recipe, the main points are vital. Right here are some things to pay further consideration to when making this recipe.
- What if I don’t have a double boiler? You should use a steel bowl (like a mixing bowl) over a pot of simmering water. You’ll simply need to be sure you elevate the bowl a couple of instances to launch the steam.
- Don’t scramble the eggs. In step one, it’s vital to whisk consistently and to maintain the water at a delicate simmer. If you happen to cease whisking or let the water boil, the eggs will prepare dinner too shortly and chances are you’ll find yourself with a scrambled egg texture.
- Use cool champagne. If you add the gelatin to the champagne, it’s vital that the champagne is cool or chilly. Don’t use heat or sizzling champagne.
- Cool the egg combination. After you combine within the gelatin, you need the combination to chill to about room temperature. If you happen to add the whipped cream whereas the combination remains to be heat, it would soften and also you gained’t get the fitting consistency. Nonetheless, you don’t need the gelatin to start setting both.
- Be light. When including the whipped cream to the egg combination, you need to take care and keep away from deflating the whipped cream. Add 1/3 of the combination at a time and gently fold it in.
- Use a stand mixer for the topping. I added champagne to my whipped cream topping. Typically that may make it a bit more durable for the cream to whip. I discover that in case you’re utilizing a stand mixer, it whips high-quality, but when utilizing a hand mixer, it could not whip stiff sufficient. In that case, you possibly can exchange the champagne with ½ tsp vanilla extract.
Correct Storage
Champagne mousse must be refrigerated till serving. Simply cowl the cups with plastic wrap or retailer in an air-tight container. It should keep good for as much as 5 days however I discover the feel is finest for the primary 3 days.
Extra Recipes With Champagne
Watch How To Make It
Recipe
Champagne Mousse
Prep Time: 45 minutes
Chill Time: 3 hours
Whole Time: 3 hours 45 minutes
Yield: 5-6 Servings
Class: Dessert
Methodology: Range Prime
Delicacies: American
Description
This Champagne Mousse is gentle, creamy and scrumptious with a candy taste that highlights the champagne used. It’s easy to make and feels particular. The right no-bake dessert for New 12 months’s Eve or another event!
Components
Mousse
- 4 giant 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, chilly
- 1/2 cup (58g) powdered sugar
Whipped Cream
- 1/2 cup (120ml) heavy whipping cream, chilly
- 1/4 cup (27g) powdered sugar
- 2 tbsp champagne*
- Strawberries, elective
Directions
- Mix the egg yolks, sugar and 3/4 cup (180ml) of champagne within the prime of a double boiler (or in a steel mixing bowl set over a pot of simmering water). Cook dinner over medium warmth, whisking consistently. Will probably be foamy. Don’t let the water boil, or it’ll get too sizzling and prepare dinner too shortly. Sometimes elevate the bowl to launch steam. Cook dinner the egg combination, whisking consistently, till it reaches 160°F (71°C). When executed, take away it from the warmth, pour into one other bowl and put aside.
- In a small bowl, sprinkle gelatin over the remaining 2 tablespoons of champagne (the champagne ought to be cool/chilly, not heat/sizzling). Let it sit for five minutes, till agency, then microwave for about 10 seconds, till melted, and stir it into to the nice and cozy egg combination. Let all of it cool to about room temperature, 10-20 minutes. You need it to be cool sufficient that it gained’t soften the whipped cream within the subsequent steps, however not so cool that the gelatin is firming up.
- When the egg combination has cooled, add the heavy whipping cream and powdered sugar to a big mixer bowl and whip on excessive pace till stiff peaks kind. Add about 1/3 of the egg combination to the whipped cream, and gently fold collectively till effectively mixed. Add one other 1/3 of the egg combination and once more fold till effectively mixed. Add the remainder of the egg combination and gently fold till effectively mixed. Watch out to not deflate the whipped cream.
- Divide the mousse between 5-6 cups, spooning it into the cups or piping it. Refrigerate for 3-4 hours, till agency. They are often made a day forward and coated till you’re able to serve them, in case you’d like.
- Previous to serving, make the whipped cream. Add the heavy whipping cream, powdered sugar and champagne to a big mixer bowl and whip on excessive pace till stiff peaks kind. Pipe the whipped cream onto every mousse cup (I used Ateco tip 844) and add a strawberry or different recent fruit on prime. Serve and revel in.
Notes
- Champagne: Be at liberty to make use of your favourite champagne. You gained’t discover an enormous distinction in style within the mousse between totally different champagnes, because it’s mixed with different issues and sweetened.
- Whipped Cream Topping: I added champagne to my whipped cream topping. Typically that may make it a bit more durable for the cream to whip. I discover that in case you’re utilizing a stand mixer, it whips high-quality, but when utilizing a hand mixer, it could not whip stiff sufficient. In that case, you possibly can exchange the champagne with ½ tsp vanilla extract.
Diet
- Serving Measurement: 1
- Energy: 356
- Sugar: 23.2 g
- Sodium: 22.8 mg
- Fats: 24.5 g
- Carbohydrates: 24.5 g
- Protein: 3.9 g
- Ldl cholesterol: 190.3 mg
