Name: Classic French Vanilla Mousse Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 1 cup heavy whipping cream, divided; 3 large egg yolks; 1/4 cup granulated sugar; 1 tablespoon cornstarch; 3/4 cup whole milk; 1 tablespoon unsalted butter; 1 1/2 teaspoons pure vanilla extract; pinch of salt

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Classic French Vanilla Mousse is the sort of elegant treat that feels utterly luxurious, but is surprisingly simple to put together with just a handful of kitchen staples. Imagine silky vanilla clouds, infused with the heady aroma of real vanilla and the creaminess of French pastry shops. Each spoonful melts in your mouth, delivering a whisper of sweetness that’s never overwhelming. Whether you’re looking to impress at your next dinner party or want to indulge in a personal moment of joy, this creamy mousse will have you swooning from the very first bite.

Classic French Vanilla Mousse Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long shopping list to achieve French decadence at home. It’s the everyday ingredients in Classic French Vanilla Mousse that transform into something sublime when given a little extra care. Each element serves an important purpose — from adding richness and silkiness, to creating that beautiful pale golden hue and intoxicating vanilla scent.

Heavy whipping cream (1 cup, divided): This gives the mousse its airy, luscious texture and buttery mouthfeel.
Large egg yolks (3): The yolks help create a rich and velvety custard base, making every bite extra decadent.
Granulated sugar (1/4 cup): Just enough to sweeten without overpowering, so the vanilla gets to shine.
Cornstarch (1 tablespoon): A classic thickener that ensures your mousse stays perfectly smooth, never runny.
Whole milk (3/4 cup): Adds body and creaminess to the custard foundation.
Unsalted butter (1 tablespoon): Enriches the flavor, rounding out the creamy custard and adding that irresistible finish.
Pure vanilla extract (1 1/2 teaspoons): The star of the show — use the best quality you can find for that signature fragrance and flavor.
Pinch of salt: Just a touch elevates all the other flavors, making everything taste more vibrant.

How to Make Classic French Vanilla Mousse

Step 1: Make the Custard Base

Start by whisking together the egg yolks, granulated sugar, cornstarch, and a pinch of salt in a medium saucepan until the mixture looks smooth and pale. Take your time here — you want everything fully blended before moving on. This step is what gives Classic French Vanilla Mousse its signature velvety texture right from the start.

Step 2: Incorporate the Milk

With your yolk mixture ready, gradually whisk in the whole milk. Adding it slowly helps prevent lumps and keeps the custard base nice and even. The mixture should become silky and pourable — if you can see a ribbon when you lift your whisk, you’re on the right track.

Step 3: Cook and Thicken

Place the saucepan over medium heat and whisk constantly. The magic happens here as the custard thickens and starts to bubble ever so slightly, usually within 5 to 7 minutes. Keep stirring — patience is key! The moment it thickens and just starts bubbling, remove it from the heat to avoid overcooking.

Step 4: Add Butter and Vanilla

Off the heat, immediately stir in the unsalted butter and pure vanilla extract. The butter makes the custard even silkier, while the vanilla infuses every molecule with warmth and fragrance. Your kitchen is about to smell heavenly!

Step 5: Cool the Custard Completely

Transfer the hot custard to a bowl and let it cool at room temperature, then pop it into the refrigerator until completely chilled. Don’t skip the chilling. This ensures your Classic French Vanilla Mousse turns light and fluffy, not soupy.

Step 6: Whip the Cream

Once your custard has fully cooled, whip the remaining cream to soft peaks. You want it billowy and cloud-like — this is where the dreamy mousse texture starts to take shape.

Step 7: Fold and Combine

Gently fold the whipped cream into the chilled custard base in two or three batches. Take a light hand — you want to keep all those gorgeous air bubbles. The result: a mousse that’s delicate, cloud-soft, and ready to eat with nothing but a spoon and a smile.

Step 8: Chill and Set

Spoon the mixture into individual dishes or elegant glasses, then refrigerate for at least 2 hours. This waiting game lets flavors meld and the mousse set into sheer perfection, so every scoop holds its shape.

How to Serve Classic French Vanilla Mousse

Garnishes

The simplest way to elevate your Classic French Vanilla Mousse is with a swirl of softly whipped cream, a handful of plump fresh berries, or a dusting of shaved dark chocolate. Even a scattering of toasted nuts or a sprig of mint adds a gourmet touch and a pop of color.

Side Dishes

While this mousse shines solo, it pairs beautifully with thin butter cookies, crisp biscotti, or almond tuiles for just the right amount of crunch. For a celebratory dessert platter, serve alongside roasted stone fruits or poached pears for extra flair.

Creative Ways to Present

Wow your guests by serving Classic French Vanilla Mousse in clear coupe glasses, espresso cups, or even as a surprise filling in mini tart shells. For holidays, try layering with fruit purees for a trifle effect, or pipe into chocolate cups for an irresistible bite-sized treat. The mousse’s pale gold color also looks stunning against bold-colored berries or edible flowers.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the mousse tightly with plastic wrap or transfer to an airtight container. It’ll keep beautifully in the fridge for up to 3 days, maintaining that signature soft texture and pure vanilla taste.

Freezing

Technically, you can freeze Classic French Vanilla Mousse, but it’s best enjoyed fresh. Freezing may slightly alter the lightness and cause minor separation. If you do freeze it, thaw gently in the fridge and give it a gentle stir before serving.

Reheating

No reheating is needed (or recommended) for this dessert! Classic French Vanilla Mousse is meant to be served chilled — all you’ll need to do is remove it from the fridge and let it sit for a few minutes if you prefer a silkier texture.

FAQs

Can I use store-bought whipped cream instead of making my own?

While it’s tempting, for the best flavor and consistency, whip your own cream. Freshly whipped cream folds into the custard more easily, keeping the mousse light and pure.

What’s the difference between mousse and pudding?

Mousse, like Classic French Vanilla Mousse, is much lighter and airier thanks to the added whipped cream (and sometimes whipped egg whites). Pudding is denser and creamier but lacks that dreamy, cloud-like texture.

Can I use vanilla bean instead of extract?

Absolutely! Scraping the seeds from half a vanilla bean into the milk before heating infuses the mousse with a true, bakery-style vanilla flavor. Just remove the pod before chilling.

Is this recipe gluten-free?

Yes, Classic French Vanilla Mousse is naturally gluten-free as written, since cornstarch is used as a thickener instead of flour. Always double-check your cornstarch label if you are highly sensitive.

Can I make this mousse ahead of time for a party?

Totally! In fact, mousse is one of the best desserts to make ahead. Prepare it the day before, cover well, and chill until guests arrive — it’ll taste even better the next day.

Final Thoughts

If you’re craving a dessert that brings comfort, elegance, and a little French romance to the table, Classic French Vanilla Mousse will never disappoint. Give it a try and don’t be surprised if it becomes your own go-to recipe for sweet celebrations and quiet evenings alike!

Classic French Vanilla Mousse Recipe

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4.5 from 6 reviews

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

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Description

Indulge in the creamy decadence of this Classic French Vanilla Mousse. A delightfully light and airy dessert with a rich vanilla flavor that is sure to impress.

Ingredients

Scale

For the Vanilla Custard:

1 cup heavy whipping cream, divided
3 large egg yolks
1/4 cup granulated sugar
1 tablespoon cornstarch
3/4 cup whole milk
1 tablespoon unsalted butter
1 1/2 teaspoons pure vanilla extract
pinch of salt

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Instructions

Prepare the Vanilla Custard: In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt until smooth. Gradually whisk in the milk until fully combined. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and just starts to bubble, about 5–7 minutes.
Finish the Vanilla Custard: Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl and let it cool to room temperature, then refrigerate until completely chilled.
Whip the Cream: Once cold, whip the cream to soft peaks.
Combine and Chill: Gently fold the whipped cream into the chilled vanilla custard in batches until light and smooth. Spoon into serving dishes and refrigerate for at least 2 hours before serving.