Champagne Mousse with Chambord

This post may contain affiliate sales links. Please read my disclosure policy.

This Champagne Mousse is delicious, light and is flavored with Chambord as well as champagne. It’s a perfect no bake dessert recipe for New Year’s Eve!

If you enjoy this mousse recipe you should also try my Strawberry White Chocolate Mousse Cups or this Chocolate Mousse With Cookie Crumbles.

Champagne Mousse with Chambord

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!Two glasses with Mousse, whipped cream and a raspberries on top with Champagne Bellinis behind them

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! 🙂

Champagne Mousse in glasses topped with raspberries and whipped creamChampagne Mousse with whipped cream and raspberries in glass cups

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.

What Does Champagne Mousse Taste Like?

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.

Close up of Champagne Mousse in a glass with a spoon taking out a scoopWhite mousse in a glass with whipped cream and a raspberry on top

How To Make Champagne Mousse

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?

Close up of Mousse in a glass bowl with whipped cream and a raspberry on topMousse in a glass bowl with whipped cream and a raspberry on top with Black Raspberry Champagne Bellinis behind it

More Champagne Recipes You Might Like:

Blackberry Champagne Bellini
Champagne Cupcakes with Truffle Filling
No Bake Champagne Cookie Pops
Mini Strawberry Champagne Trifles
Lemon Raspberry Champagne Float

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Champagne Mousse with Chambord

Champagne Mousse with Chambord

  • Author: Lindsay
  • Prep Time: 3 hours 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 5-6 Servings
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: American


This Champagne Mousse is delicious, light and is flavored with Chambord as well as champagne. It’s a perfect no bake dessert recipe for New Year’s Eve!


  • 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)


1. In a medium sized bowl, whisk together egg yolks and sugar until well combined.
2. Add 3/4 cup champagne and chambord to egg mixture and whisk until combined.
3. Pour egg mixture into a saucepan and cook over medium heat, whisking constantly. It will be foamy – keep whisking.
4. Mixture will begin to thicken and foam will subside. It’s ready when is has thickened and has more volume, about 7-10 minutes. It should reach about 160 degrees, if you have a thermometer. Do not boil.
5. Remove from heat and whisk for another 1-2 minutes, then pour into a clean large bowl and set aside.
6. In a small bowl, sprinkle gelatin over 3 tbsp of champagne. Set aside.
7. In another bowl, make whipped cream. Whip heavy cream until it begins to thicken.
8. Add powdered sugar to heavy cream and continue to whip until it has stiff peaks. Set aside.
9. Heat gelatin in the microwave for about 10-20 seconds, until melted.
10. Add gelatin to egg mixture and mix until combined.
11. Slowly fold whipped cream into egg mixture.
12. Spoon mousse into cups and refrigerate for 3-4 hours, or up to 24 hours.
13. Top with whipped cream and a raspberry (or black raspberry).


  • Serving Size: 1
  • Calories: 309
  • Sugar: 18.4 g
  • Sodium: 21.5 mg
  • Fat: 21 g
  • Carbohydrates: 20.4 g
  • Protein: 4.4 g
  • Cholesterol: 179 mg

Filed Under:


Recipe modified from Epicurious.

Champagne Mousse with Chambord collage

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Lindsay

      When it firms up, it should be stable enough to hold. You’d want to build the cake in a cake collar though. And having not used this for a cake, it’s hard to say how much you need. I would think it’d be more than enough for a layer or two in a cake.

  1. CJ

    Thanks much for sharing your recipe! I made this for New Years’ Eve and substituted Amaretto for the Chambord to give it an almond flavor. I also made it in a large bowl since I didn’t have enough cute dessert dishes for 8 people. Overall, my guests didn’t seem very thrilled with this dessert based on no comments at all and no requests for seconds. I followed the recipe exactly (except for the Amaretto) but I think it wasn’t fluffy enough when doubling the recipe and when made in a large bowl instead of individual glasses. Champagne foaming over ice cream might be better for my picky (simple tastes) crowd next year. PS: love your great photos.

  2. Caroline

    Are you supposed to wait until the champagne egg mixture is cool before folding in the whipped cream? Thanks!


      I found that the egg mixture was cool enough after going through the steps after removing it from heat that I didn’t need to wait any additional time. If you feel like it’s still a little too warm, you could wait a few minutes for it to cool.


      I’m so sorry that was left out – it gets added in with the champagne. I’ve updated the instructions. Thanks Nora!

  3. Ashley

    i’m going to try and make this for our at-home celebration tomorrow- looks great! One question- where in the recipe does the optional chambord get added? I’m thinking of using Gran Marnier instead but wasn’t sure if you add it to the champagne mixture that gets cooked or the mixture that blooms the gelatin, or the whipped cream? Thanks!


      Hi Ashley! Sorry it’s taken me so long to respond. I hope you were still able to make it. It gets added with the champagne. I’ve updated the instructions. Thanks!

  4. Meg @ The Housewife in Training Files

    Happy late birthday! I wish I could have come joined Christmas morning! That spread sounds incredible. And this mousse is calling my name. Dessert and booze? Yes please!

  5. Thalia @ butter and brioche

    Can’t think of a better NYE dessert than this champagne mousse.. such a perfect recipe and one I need to make!

  6. Tonia from TheGunnySack

    Sounds like you had a wonderful Christmas! We’ve had such a great time too. Thanks for the shout out!

  7. Amy @ A Healthy Life For Me

    I LOVE champagne and chambord. Kir Royale is one of my favorite festive cocktails. Thanks for coming up with this yummy dessert version.

  8. Mir

    So elegant! And I can drink all the champagne that doesn’t go into the mousse. Sounds like a win-win to me, Lindsay! Fabulousness.

  9. Tania@My+Kitchen+stories

    You sound like you had the perfect christmas. The more people the better. This dessert is great for our summery Christmas weather. Plus Champagne Duh!

  10. Julianne+@+Beyond+Frosting

    GAH this looks perfect! Maybe if you WANT to, have some of this ready for me when I arrive in February, just saying!!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29