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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.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    6 servings


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

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Average Rating:
  • Sylvie
    Dec 24, 2019

    I made this maple mousse last Christmas and we loved it so much I am making it again this Christmas. I made no changes to the recipe whatsoever, however, it is fun to play around with different toppings like more cool whip and sprinkles. Thanks! It's a keeper!

  • LeslieH
    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.