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This Champagne Mousse is mild, creamy and scrumptious with a candy taste that highlights the champagne used. It’s easy to make and feels particular. The proper no-bake dessert for New Yr’s Eve or another event!
When you can’t inform by testing my recipes, I like making desserts with champagne. I’ve acquired an incredible Strawberry Champagne Tiramisu, a scrumptious Champagne Cheesecake and a few basic 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 at this time with some new and step-by-step images. I like remaking older recipes and updating them, as a result of it provides 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 bear in mind.
Why You’ll Love This Champagne Mousse Recipe
This recipe is a modification of my chocolate mousse. Similar to the chocolate mousse, it has a stunning easy texture and wealthy creaminess, which comes from the egg yolks. It’s cooked the identical manner 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 explanation why I believe you should make it – like, now.
- Mild texture. This champagne mousse is ethereal and light-weight however nonetheless creamy and luscious. It’s addicting and SO good! I simply love the sunshine texture of it.
- Good taste. The champagne taste most undoubtedly comes by however isn’t overpowering or an excessive amount of. It’s genuinely so darn good. Even those that aren’t big champagne followers will probably love these.
- Simple to make. Mousse actually is a stunning little dessert as a result of it feels fancy and particular, however there’s no baking required and it’s not laborious to make. There’s just a bit cooking over the range and a while to let it set.
- Good for the vacations. This champagne mousse is nice for New Yr’s and celebrations. It’s festive, enjoyable and scrumptious. Plus, at a busy time of 12 months, you could possibly simply make them a day or two forward.
What You’ll Want
Each components of this champagne mousse recipe require only a handful of substances, 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 easy, 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 completely 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 crucial 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 light-weight champagne taste. You need to use vanilla extract as an alternative, when you’d like.
- Strawberries – Elective, however provides a vivid pop of colour and taste to this champagne mousse dessert.
How To Make Champagne Mousse
Right here’s an outline of the way to make this recipe. It’s simpler than you assume! You could find the printable model of the directions within the recipe card beneath.
- Prepare dinner the egg combination. Mix the egg yolks, sugar, and three/4 cup of the champagne in a double boiler. Prepare dinner over medium, whisking consistently and infrequently 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 companies up.
- Add the whipped cream. Whip the heavy whipping cream and powdered sugar on excessive velocity till stiff peaks type. 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 a minimum of 3-4 hours, till agency.
- Add the topping. Whip the heavy whipping cream, powdered sugar, and champagne on excessive velocity till stiff peaks type. Pipe onto every mousse cup (I used Ateco tip 844) and garnish with the strawberries on high.
Ideas for Success
In relation to making this champagne mousse, or any mousse recipe, the main points are necessary. Right here are some things to pay further consideration to when making this recipe.
- What if I don’t have a double boiler? You need to use a steel bowl (like a mixing bowl) over a pot of simmering water. You’ll simply wish to remember to raise the bowl a couple of occasions to launch the steam.
- Don’t scramble the eggs. In step one, it’s necessary to whisk consistently and to maintain the water at a delicate simmer. When you cease whisking or let the water boil, the eggs will cook dinner too shortly and chances are you’ll find yourself with a scrambled egg texture.
- Use cool champagne. Once you add the gelatin to the champagne, it’s necessary that the champagne is cool or chilly. Don’t use heat or scorching champagne.
- Cool the egg combination. After you combine within the gelatin, you need the combination to chill to about room temperature. When you add the whipped cream whereas the combination remains to be heat, it can soften and also you gained’t get the proper consistency. Nonetheless, you don’t need the gelatin to start setting both.
- Be mild. When including the whipped cream to the egg combination, you wish 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 somewhat more durable for the cream to whip. I discover that when you’re utilizing a stand mixer, it whips fantastic, but when utilizing a hand mixer, it might not whip stiff sufficient. In that case, you’ll be able to substitute 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’s going to 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
Complete Time: 3 hours 45 minutes
Yield: 5-6 Servings
Class: Dessert
Methodology: Range High
Delicacies: American
Description
This Champagne Mousse is mild, creamy and scrumptious with a candy taste that highlights the champagne used. It’s easy to make and feels particular. The proper no-bake dessert for New Yr’s Eve or another event!
Elements
Mousse
- 4 massive 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, non-compulsory
Directions
- Mix the egg yolks, sugar and 3/4 cup (180ml) of champagne within the high of a double boiler (or in a steel mixing bowl set over a pot of simmering water). Prepare dinner over medium warmth, whisking consistently. Will probably be foamy. Don’t let the water boil, or it’ll get too scorching and cook dinner too shortly. Sometimes raise the bowl to launch steam. Prepare dinner the egg combination, whisking consistently, till it reaches 160°F (71°C). When finished, 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 needs to be cool/chilly, not heat/scorching). 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 velocity till stiff peaks type. Add about 1/3 of the egg combination to the whipped cream, and gently fold collectively till nicely mixed. Add one other 1/3 of the egg combination and once more fold till nicely mixed. Add the remainder of the egg combination and gently fold till nicely 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, when 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 velocity till stiff peaks type. Pipe the whipped cream onto every mousse cup (I used Ateco tip 844) and add a strawberry or different contemporary fruit on high. Serve and luxuriate 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 completely 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 somewhat more durable for the cream to whip. I discover that when you’re utilizing a stand mixer, it whips fantastic, but when utilizing a hand mixer, it might not whip stiff sufficient. In that case, you’ll be able to substitute the champagne with ½ tsp vanilla extract.
Vitamin
- 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
