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Champagne Mousse

Celebrate New Year’s (or any special occasion) with a restaurant-worthy dessert that couldn’t be simpler to make. The bubbles (from either champagne or sparkling wine) help to make this mousse recipe wonderfully light.

Serves 4
Ready in 197 mins
Prep time 15 mins
Cooking time 2 mins
Chill time 180 mins
245 calories per serving


> 3/4 cup champagne or sparkling wine, divided
> 1 (0.25 oz) pkg unflavored gelatin
> 1 1/4 cups heavy cream
> 2/3 cup confectioners' sugar
> 1/4 cup granulated sugar
> Raspberries, for garnish


To a medium bowl, add ¼ cup champagne or sparkling wine. Sprinkle the gelatin over champagne and set aside to bloom, about 3–5 min. Meanwhile, in a large bowl, with a hand mixer or stand mixer, beat the heavy cream 3 min., until soft peaks form. Add the confectioners’ sugar and beat 1–2 min., until stiff peaks form.
To a small saucepan, add remaining champagne and the granulated sugar. Heat over medium-low, stirring frequently, until sugar is dissolved. Remove from heat and stir in gelatin mixture until dissolved. Transfer champagne mixture to a medium bowl. Add ⅓ of whipped cream to champagne mixture and stir to combine. Gently fold in remaining whipped cream to combine. Spoon mousse into serving glasses and refrigerate 2–3 hours, until set. Top with raspberries before serving.


Must be 21 years or older to purchase or consume alcohol. Please drink responsibly.

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