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Maple Mousse

 Maple Mousse
I love to make this dessert with maple syrup produced in our area. For a change from heavier cakes and pies, it’s a refreshing ending to a holiday meal.
6 ServingsPrep: 30 min. + chilling


  • 3/4 cup plus 6 teaspoons maple syrup, divided
  • 3 egg yolks, lightly beaten
  • 2 cups heavy whipping cream
  • 2 tablespoons chopped hazelnuts, toasted


  • In a small saucepan over medium heat, heat 3/4 cup syrup just until
  • it simmers. Reduce heat to low. Stir a small amount of hot syrup
  • into egg yolks; return all to the pan, stirring constantly. Cook and
  • stir until mixture is thickened and reaches 160°. Transfer to a
  • large bowl; set bowl in ice water and stir for 2 minutes. Cool to
  • room temperature.
  • In a large bowl, beat cream until stiff peaks form. Gently fold into
  • the syrup mixture. Spoon into dessert dishes. Chill for at least 2
  • hours. Just before serving, drizzle with remaining syrup and
  • sprinkle with hazelnuts. Yield: 6 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 441 calories, 33 g fat (19 g saturated fat), 215 mg cholesterol, 38 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.