Classic French Vanilla Mousse

I make this Classic French Vanilla Mousse when I want a dessert that’s elegant yet simple—light, airy, and filled with rich vanilla flavor. It’s a perfect make‑ahead dessert and always feels special.

Why You’ll Love This Recipe

I love this recipe because it balances light and silky mousse with a smooth, creamy custard base. The vanilla is delicate yet aromatic, and the texture is cloud‑like but satisfying. Plus, I can make it hours ahead, which frees me up when guests arrive. Whether I top it with berries or chocolate shavings—or leave it plain—it always feels refined.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tbsp unflavored gelatin

• 3 tbsp cold water

• 6 large egg yolks

• ¾ cup granulated sugar

• 1½ cups whole milk

• 1 tbsp pure vanilla extract (or scraped seeds from 1 vanilla bean)

• 1½ cups heavy cream

directions

1. I bloom the gelatin: sprinkle gelatin over cold water and let it sit ~5 minutes until softened.

2. I whisk egg yolks and sugar until pale, then slowly whisk in milk. I cook over medium–low, stirring constant, until the custard coats the back of a spoon (~8–10 min).

3. I remove from heat, stir in bloomed gelatin and vanilla until fully dissolved, then transfer to a bowl. I press plastic wrap directly onto the surface and chill ~1 hour until cool.

4. I whip the heavy cream to stiff peaks—avoid over-whipping.

5. I gently fold whipped cream into the chilled custard in batches, keeping the mixture airy.

6. I spoon mousse into serving cups or ramekins and chill at least 4 hours (or overnight) until fully set.

Servings and timing

• Makes: about 6 servings

• Prep time: ~20 minutes

• Cook time: ~10 minutes

• Chill time: ~4 hours or overnight
  Total time: ~5 hours (including chilling)

Variations

• I can swap vanilla extract for a vanilla bean pod to get flecks and more intense flavor.

• I sometimes add a splash of rum or bourbon into the custard for a subtle twist.

• Toppings like fresh berries, chocolate shavings, or a dusting of cinnamon or nuts give it extra flair.

• For a firmer mousse, I can fold in stabilized whipped cream with extra gelatin as described in some stabilized versions.

storage/reheating

I keep mousse covered in the fridge and serve it chilled—no reheating. It’s best within 2‑3 days; after that, the texture may start to weep or absorb fridge odors. Freeze isn’t recommended—a mousse’s airy texture won’t survive freezing.

FAQs

What if my mousse is runny?

Often the custard wasn’t thick enough or the whipped cream wasn’t whipped to stiff peaks. The custard should coat a spoon—and the cream fold should be light but stable.

Why is it lumpy or grainy?

It could be scrambled yolks (custard got too hot) or over-whipped cream. Strain the custard and fold gently. Using a fine mesh sieve can help smooth lumps.

Can I make it in advance?

Absolutely. I often make it the day before. Just cover it well so it doesn’t dry out. Allow enough chilling time for full set—ideally overnight.

Can I use vanilla bean instead of extract?

Yes—scraped vanilla bean seeds give a more pronounced flavor and a beautiful speckled appearance. Either paste or extract works if beans aren’t available.

Can I freeze it?

I don’t recommend it. Freezing changes the texture, making it watery or grainy when thawed. Best kept in the fridge and consumed within a few days.

Conclusion

I find myself making this Classic French Vanilla Mousse whenever I want a dessert that’s both refined and fuss‑free. Its silky custard and light whipped cream fold into a delicate, elegant finale. It feels fancy but is approachable—perfect for treating myself or impressing guests.

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