Champagne Mousse with Chambord
This Champagne Mousse is delicious, light and is flavored with Chambord as well as champagne. It’s a perfect dessert for New Year’s Eve!
I hope everyone had a wonderful Christmas! Everything was pretty relaxed for us. We combined our families (the hubs’ and I’s) for the first time and it went great! As usual, there was lots of food, family and gift giving. We fit 7 people and 5 dogs into our four bedroom house. It was a madhouse! Then there was more family at my brother’s house. There were a lot of us!
My dad is totally a Christmas junkie, so Christmas morning always takes forever. He loves all the presents. Opening gifts takes forever because he likes to be able to see how everyone likes every gift, so we open each one at a time.
Honestly, I love it too. It’s great to see everything that everyone gets and “ooooh” and “aaahhh” over it. With all the time everyone has to put into shopping, it only seems right that each gift should get due attention, after all. Plus, I’m nosy. I want to see it all! 🙂
And since Christmas is also my birthday (and this one was my 30th!), we began the celebration with my usual – Funfetti Cake Batter Overnight French Toast Casserole – for breakfast. Easily the best and easiest birthday breakfast ever. Plus, funfetti. Duh.
Of course breakfast was served with Mimosas. Double duh.
Then we moved onto Blackberry Champagne Bellinis. We went through a lot of champagne. 🙂
This mousse is loosely based on that champagne cocktail. You could leave the Chambord out, but I love the additional flavor. Sweetens in up a little too, which you know I like.
I’m so in love with it. The champagne flavor is very obvious, but not overpowering. And because of the fluffy mousse, the whole thing is very light.
And don’t be intimidated by making it – it really isn’t hard. I love that it’s no bake!
A quick run-down of how it’s made. You’ll combine the egg yolks and sugar and whisk them together. Then add the champagne. The whole mixture gets heated in a saucepan on the stove. It’ll get a little foamy from the champagne, but that’s ok and will eventually subside.
Heat it on the stove for about 7-10 minutes, until the foam starts to subside and the mixture starts to thicken. It should get to about 160 degrees if you have a thermometer to use.
In the next steps, you add some gelatin to help thicken it further. Then whipped cream is added to give it that light airiness of a delicious mousse.
It’ll firm up further as it sits the fridge. You’ll want to already have it in it’s serving glasses. The longer it refrigerates, the firmer it gets. I like it best after a few hours and that’s definitely what I’d recommend. Too much longer and the lightness of it starts to get lost because it firms up. Still delicious, but firmer. Not bad, just a preference thing.
This Champagne Mousse really is delicious and makes a really fun presentation for New Year’s! Plus, you get even more of your bubbly in your dessert! What could be better?
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Champagne Mousse with Chambord
- Yield: 5-6 Servings 1x
- Category: Drinks
- Cuisine: American
- 4 egg yolks
- 1/4 cup sugar
- 3/4 cup + 3 tbsp champagne, divided
- 2 tbsp chambord, optional
- 0.25 oz package of gelatin
- 1 1/4 cups heavy cream
- 1/2 cup powdered sugar
- raspberries (or black raspberries)
Recipe modified from Epicurious.