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Champagne Mousse

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Champagne mousse in clear plastic coupes topped with white chocolate shavings and a little edible glitter makes for a dessert that is fit for a princess but is ready in minutes.

Ingredients

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Instructions

  1. In a medium bowl, whisk together the egg yolks and sugar until pale and light.
  2. Add 1 cup of the champagne and whisk until combined.
  3. Pour the egg mixture into a saucepan and cook over medium heat, whisking constantly, until the mixture begins to thicken, 7 to 10 minutes.
  4. Remove from the heat and whisk for another 1 to 2 minutes. Pour into a large bowl and set aside.
  5. In a small microwave-safe bowl, sprinkle the gelatin over the remaining 3 tablespoons champagne. Set aside to dissolve.
  6. Heat the gelatin-champagne mixture in the microwave for 10 to 20 seconds on high until melted.
  7. Add the gelatin to the egg mixture and mix until combined.
  8. Slowly fold the whipped topping into the egg mixture.
  9. Spoon the mousse into four coupes, garnish with white chocolate shavings and edible glitter, and refrigerate for at least 4 hours. Serve.

Find it online: https://foodgardening.mequoda.com/recipe/champagne-mousse/