Maple Mousse Recipe
Maple Mousse Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

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

Directions

In a small saucepan over medium heat, heat 3/4 cup syrup just until it simmers. Reduce heat to low. Whisk a small amount of hot syrup into egg yolks; return all to the pan, whisking 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.
Originally published as Maple Mousse in Country October/November 2006, p49

Nutritional Facts

3/4 cup: 441 calories, 33g fat (19g saturated fat), 215mg cholesterol, 38mg sodium, 34g carbohydrate (32g sugars, 0 fiber), 3g protein.

Popular Videos

  • 3/4 cup plus 6 teaspoons maple syrup, divided
  • 3 egg yolks, lightly beaten
  • 2 cups heavy whipping cream
  • 2 tablespoons chopped hazelnuts, toasted
  1. In a small saucepan over medium heat, heat 3/4 cup syrup just until it simmers. Reduce heat to low. Whisk a small amount of hot syrup into egg yolks; return all to the pan, whisking 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.
  2. 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.
Originally published as Maple Mousse in Country October/November 2006, p49

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MY REVIEW
LeslieH User ID: 191346 268771
Reviewed Jul. 1, 2017

"Tasty dessert. Used it to make maple trifle. I found that I needed to add more egg yolks to thicken the syrup. I also added maple extract and extra syrup to the whipped cream to bump up the maple flavour a little bit."

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