Name: Classic French Vanilla Mousse Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 3 large egg yolks; 1/4 cup granulated sugar; Pinch of salt; 1/4 cup whole milk; 1 teaspoon pure vanilla extract; 1 cup heavy cream (cold)

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If you’re looking for a dessert that feels like wrapping yourself in a big, luxurious hug, Classic French Vanilla Mousse is about to become your new go-to treat. This mousse is all about creamy, cloud-like texture and deep vanilla flavor, making every spoonful feel special. There’s something a little magical about the way a handful of everyday ingredients come together to create something so elegant and much-loved in French cuisine. Whether you’re celebrating, cozying up on the couch, or hosting friends, this mousse never disappoints—it’s a little taste of Paris in every bite.

Classic French Vanilla Mousse Recipe - Recipe Image

Ingredients You’ll Need

Classic French Vanilla Mousse comes together with just a few simple ingredients, each one chosen for its role in the dessert’s luxurious creaminess, delicate sweetness, and gorgeous pale color. Here’s what you’ll need to gather before you get started:

Heavy cream (1 cup, cold): The backbone of the mousse, whipped heavy cream brings that signature fluffy-airy texture.
Large egg yolks (3): Yolks enrich the mousse, lending both color and a velvety, custard-like smoothness.
Granulated sugar (1/4 cup): Just enough sweetness to balance the richness, without overpowering the vanilla.
Whole milk (1/4 cup): Helps create the silky base; don’t substitute with lower-fat milk for best results.
Pure vanilla extract (1 teaspoon): Essential for that irresistible, aromatic vanilla flavor—use the best quality you can find.
Pinch of salt: A tiny dash that makes the vanilla pop and rounds out all the flavors.

How to Make Classic French Vanilla Mousse

Step 1: Whisk the Egg Yolks, Sugar, and Salt

Start by grabbing a heatproof mixing bowl and whisk together the egg yolks, granulated sugar, and a pinch of salt. You want to whisk until the mixture turns pale and smooth—this not only dissolves the sugar but also helps start that rich, custardy texture. Don’t rush this step; the more you whisk, the silkier your mousse will be.

Step 2: Heat and Temper the Milk

In a small saucepan, heat your whole milk over medium heat until it’s just about to simmer. You want little bubbles around the edge but don’t let it come to a full boil. Slowly pour this hot milk into the egg mixture while whisking constantly. This step is called tempering and it keeps the egg yolks from scrambling, ensuring your mousse stays perfectly smooth.

Step 3: Cook the Custard Base

Transfer the combined mixture back into the saucepan you used for the milk. Stir constantly over low heat with a spatula or wooden spoon—you’re aiming for a gentle, controlled thickening. The custard is ready when it lightly coats the back of a spoon (about 170 to 175°F if you like to check with a thermometer). Patience is key here; slow and steady means no lumps!

Step 4: Add Vanilla and Chill

Immediately remove the saucepan from the heat and stir in the pure vanilla extract. That fragrant, sweet aroma will hit you right away—it’s the heart of this mousse! Let the mixture cool down to room temperature, then pop it in the fridge for at least 30 minutes to chill completely before moving on.

Step 5: Whip the Cream

In a separate bowl, whip the cold heavy cream until stiff peaks form. It’s easiest with an electric mixer, but a sturdy whisk (plus a little elbow grease) works too. This soft mountain of cream is what creates that signature Classic French Vanilla Mousse texture.

Step 6: Fold Together and Finish

Take the thoroughly chilled custard base and gently fold in the whipped cream in two additions. Being gentle is crucial—you want to keep all that lovely air you just whipped in. Spoon the finished mousse into individual cups or ramekins and refrigerate for at least 2 hours before serving. The wait is tough, but every creamy bite will be worth it!

How to Serve Classic French Vanilla Mousse

Garnishes

Classic French Vanilla Mousse is wonderful on its own, but a simple garnish can make it truly unforgettable. Fresh berries like raspberries or strawberries add a pop of color and a tart contrast to the creamy mousse. A sprinkle of grated dark chocolate or a dainty dollop of whipped cream will take every spoonful to the next level, perfect for dinner parties or special evenings.

Side Dishes

Serve your mousse alongside crisp butter cookies or delicate almond biscotti for crunch and a lovely French-inspired pairing. If you’re feeling extra fancy, a small glass of dessert wine or espresso makes this mousse feel like a true café treat.

Creative Ways to Present

Who says mousse has to be ordinary? Try piping the Classic French Vanilla Mousse into fancy glasses, layering it with berries for a parfait, or serving it in chocolate cups for a playful twist. Mini mason jars bring a rustic, homey vibe, while elegant martini glasses guarantee a wow moment at any celebration.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Classic French Vanilla Mousse (lucky you!), simply cover the serving dishes tightly with plastic wrap or lids and refrigerate. It stays dreamy and delicious for up to 3 days, making it a fantastic prepare-ahead dessert.

Freezing

Freezing this mousse isn’t recommended since the whipped cream can lose its fluffy texture after thawing. For best results and that signature silky-smooth finish, enjoy Classic French Vanilla Mousse freshly chilled from the fridge.

Reheating

No reheating needed here! In fact, a chilled Classic French Vanilla Mousse straight from the refrigerator is absolute perfection. If your mousse has been out at room temperature for a while, just pop it back in the fridge to firm up a bit more before serving.

FAQs

Can I use vanilla bean instead of extract?

Absolutely! If you want to enhance the flavor and see those pretty vanilla specks, scrape the seeds from half a vanilla bean and add them during the custard cooking step. It’s a fantastic upgrade for Classic French Vanilla Mousse enthusiasts.

Is it safe to eat mousse with raw eggs?

This recipe gently cooks the egg yolks, which reduces risk, but if you’re concerned, opt for pasteurized eggs. They’re safe and don’t affect the taste or texture, letting you enjoy your Classic French Vanilla Mousse worry-free.

Can I make this mousse dairy-free?

That’s a bit challenging since heavy cream and milk are essential to the recipe’s structure and richness. While non-dairy alternatives can work for some creams, the flavor and texture of Classic French Vanilla Mousse are best with traditional ingredients.

Can I double the recipe for a crowd?

Yes! Classic French Vanilla Mousse is a fantastic make-ahead dessert for gatherings. Just double everything, and be sure to use a large enough bowl to whip and fold all the ingredients gently without deflating the mousse.

What if my mousse isn’t thick enough?

If it’s runny, the custard base might not have cooked long enough, or the cream was over- or under-whipped. Next time, cook until the custard coats the back of a spoon and take care when whipping your cream—it should hold stiff peaks before folding in.

Final Thoughts

There’s just something special about Classic French Vanilla Mousse—it’s simple, elegant, and always a crowd-pleaser. I hope you’ll give this recipe a try and fall in love with its airy, decadent charm. Whip it up for yourself or share it with friends, and let those vanilla-scented clouds make your next dessert moment truly unforgettable!

Classic French Vanilla Mousse Recipe

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4.5 from 14 reviews

Author: admin
Total Time: 2 hours 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and creamy delight of Classic French Vanilla Mousse. This elegant dessert is the perfect ending to any meal, with its luscious texture and delicate vanilla flavor.

Ingredients

Scale

Custard Base:

3 large egg yolks
1/4 cup granulated sugar
Pinch of salt
1/4 cup whole milk
1 teaspoon pure vanilla extract

Whipped Cream:

1 cup heavy cream (cold)

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Instructions

Prepare Custard Base: In a heatproof bowl, whisk egg yolks, sugar, and salt until pale. Heat milk in a saucepan, then slowly pour into egg mixture. Cook over low heat until slightly thickened. Stir in vanilla and chill.
Whip Cream: Whip cold heavy cream until stiff peaks form.
Combine: Fold whipped cream into chilled custard base. Spoon into dishes and refrigerate.