Homemade Maple Mousse

This homemade maple mousse is rich and creamy with a sweet map of maple syrup! Made with cream and maple syrup, this delicious dessert is a delicious alternative to the cake or cake.

Maple mousse in a white bowl and a glass jar.

I love using maple syrup in the autumn desserts! More delicious delicacies include this pumpkin cinnamon cake with maple glass and sandwich biscuits of maple leaf.

This homemade maple mousse is my last obsession when it comes to easy autumn desserts! It is richer than the dressing for my homemade pumpkin cake with maple whipped but lighter cherry cream on my pumpkin cupcakes with cheese cream glaze.

While you could certainly enjoy all year round since the maple syrup is collected in the spring, I find that it is the perfect alternative for desserts during the holidays in which you don’t want to make a heavier dessert like my cheesecake with caramel in maple.

The hot maple in macked maple with fresh cream is the perfect sweet treatment for autumn!

Ingredients and notes

Maple syrup: High quality, pure maple syrup. I prefer the real Canadian maple syrup for a Canadian maple mousse. 😉
Egg yolks: Five egg yolks add a rich and thick consistency to the mousse. Remember to bring the yolks to room temperature!
Jelly: This helps the mousse to set. Uncored gelatin powder is what I always use.
Cream: Heavy cream, whole or whipped at least 30% of the fat content makes the best whipped cream.

How to make mousse mousse

In an average saucepan, mix the maple syrup and egg yolks. Cook over low heat stirring constantly until it thickens.

Eggs and maple syrup in a pot and cooked.

In a small pot, add water, then sprinkle the gelatin on the water and let it sit. Heat the mixture over low heat until the gelatin dissolves but does not lead to a boil.

Mix the gelatin in the maple mixture, cool at room temperature, then mix, cover and cool.

The mixture cooked in the bowl before and after cold.

Using an electric mixer, whip the cream until it is rigid, then beat a little in the maple mixture before bending the remaining whipped cream.

The cream whipped and added to the Maple syrup mixture.

Divide the mousse between six cups or bowls. Cool until it is stopped. Top with whipped cream and chopped pecans walnuts if you wish. In reality I mixed some in the mousse.

Suggestions for recipes

Cold whisk cream. In order for the cream to whip properly and earn the volume, it must be cold. I will often cool down my bowl and also the beats.
Prevent eggs from tasting: When combining maple syrup and egg yolks, cook low and slow down on low heat.
Follow the cooling and chilling times. In order for this recipe of maple mousse to be imposed correctly, the gelatine maple mixture should be cooled before slowly adding to the mixture of whipped cream.
Fold gently. To maintain the mousse light and airy, fold the maple mixture in the mixture of cream mounted gently only until it is combined.

Serve suggestions

You can serve the maple mousse in single serving glasses or in a large bowl. I prefer 6 single glasses for the guest dinner as it is a “more orderly presentation”, but when you use a crowd a large bowl can be easier for guests since they can simply collect mousse and serve alone.

I love to garnish the maple mousse with pecan candies or sliced almonds, a sprinkling of cocoa powder, chocolate curls or even a thread of maple caramel sauce.

When you serve adults, you could even prepare an alcoholic whipped cream by whipping the rum or brandy in the whipped cream and adding spoons to the top of the mousse.

Why has the gelatin not flourished?

Follow my directions precisely for the flourishing of the gelatin and to avoid lumps in your jelly. Make sure to sprinkle the gelatin on the liquid and that the water is cold enough.

How long should I let the mousse set?

This maple syrup mousse needs at least two hours to set.

Other recipes of mousse to try

Maple mousse with syrup in a white bowl.

I became a mousse lover and realize it with the maple syrup brings it above! I hope you like the homemade maple mousse as much as we. Enjoy!

⅔ cup maple syrup (pure)
5 large egg yolks (ambient temperature)
1½ spoons jelly
2 spoons Cold water
1 cup Cream (heavy cream, whole or whipped) at least 30% fat

Extra

¼ -½ cup finely chopped pecan (optional)
¼-⅓ cup maple syrup (to rain)

In a medium saucepan, mix the syrup and the yolks, cook over low heat, stirring constantly for 7-10 minutes or until it thickens. Move to a clean bowl.
In a small pot add the water, sprinkle the gelatin and let it rest for a minute. Over low heat until the gelatin dissolves but does not lead to a boil. Then mix the gelatin in the maple mixture. Leaving to cool at room temperature, mixing occasionally, the mixture should resemble the consistency of the raw egg whites. Then cover and cool 15 minutes.
Whip the cream until it is rigid, ¼ whip in the maple mixture, then fold the remaining whipped cream. Divide the mousse between six cups or bowls, it cools two hours until top with whipped cream, chopped pecans and maple syrup if you want. Enjoy!

I mixed some chopped pecan walnuts in the mousse before relaxing.

Can I do this dessert in advance?

YES! Since this dessert needs time to relax, you can make up to 24 hours in advance. I would not make it in advance than that, as it can start becoming watery.

How to store the remaining maple mousse?

Keep the covered leftovers with a plastic casing in the refrigerator for a day. Then he will start becoming watery (but it will still be delicious).

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