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Champagne Mousse


  • 1 cup heavy cream

  • 4 egg yolks

  • 1/4 cup plus 2 tbsp granulated sugar

  • 1 1/3 cups champagne, prosecco, or your choice sparkling wine

  • 2 1/2 tsp powdered gelatin

  • 3 tbsp water (or champagne)


  1. In a medium bowl, whip the heavy cream with an electric hand mixer until stiff peaks form.

  2. Place in refrigerator until ready for use.

  3. Place a saucepan filled 1/3 with water over medium-high heat until water is simmering.

  4. Combine the egg yolks and sugar in a stainless steel (or glass) heatproof bowl. Whisk until lightened in color.

  5. Add the champagne and whisk until combined. Place bowl over simmering water.

  6. Whisk mixture constantly. The champagne will cause the mixture to fizz and foam. Keep whisking! Mixture will begin to thicken.

  7. When the mixture is ready, the mixture will have thickened and gained volume, and it will have lost its foaminess. Remove bowl from the simmering saucepan and continue to whisk for 1-2 minutes. Set aside.

  8. Place the 3 tbsp water (or champagne) in a small microwave-safe bowl, sprinkle gelatin evenly over the liquid. Let set until absorbed - about 5 minutes.

  9. Heat the absorbed gelatin mixture for 10 seconds in the microwave, or heat until the gelatin has completely melted.

  10. Whisk gelatin into the champagne mixture; fold in the whipped cream with a rubber spatula.

To mold:

  • Lightly grease a loaf pan with white vegetable shortening. Pour champagne mousse into the loaf pan and freeze until solid.

  • To unmold, run a dish towel under hot water and wrap the bottom of the loaf pan with it.

  • Turn mousse out onto a serving plate. If mousse resists unmolding, run the towel under hot water again and wrap around upside down loaf pan.

  • Repeat this step until mousse releases. Bring to room temperature. Slice and serve.

To pipe:

  • Refrigerate mousse for 10-15 minutes, or until stiff enough to pipe.

  • Transfer to a large piping bag fitted with a large star tip. Pipe into champagne flutes.

  • Refrigerate until ready to serve.

[Chocolate Ganache]

  • Place 1/2 cup heavy cream in a small microwave safe bowl and place 9oz chopped chocolate in another small bowl.

  • Heat cream at 30sec increments until very hot but not boiling.

  • Pour cream over chocolate and whisk until well incorporated.

  • Let stand until cooled and slightly thickened, then pour over frozen molded champagne mousse.

  • Decorate with dragees and sugar pearls before chocolate ganache sets.

Adapted from Sprinkle Bakes

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