Name: Classic Vanilla Mousse
Prep time: 45 min
Total time: 4 h 45 min
Cuisine: French
Ingredients: 1 ½ cups heavy whipping cream, divided; 1 ½ teaspoons gelatin powder; 4 large egg yolks; ½ cup granulated sugar; ¼ teaspoon salt; 1 ½ cups whole milk; 2 teaspoons vanilla bean paste

Jump to Recipe·Leave a Review

I fell in love with this mousse the moment I tasted how light and fluffy it is—made with vanilla bean paste and a creamy custard base, it’s a no‑bake dessert that’s perfect for making ahead and serving chilled for small dinner parties.

Classic Vanilla Mousse

Why You’ll Love This Recipe

I love how simple yet elegant this vanilla mousse is. With just a few whole‑food ingredients I can create a dessert that’s rich and velvety, yet airy and light. Since it requires no oven and can be prepared in advance, it’s a go‑to when I’m entertaining or want a quick but impressive ending to a meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups heavy whipping cream, divided
1 ½ teaspoons gelatin powder
4 large egg yolks
½ cup granulated sugar
¼ teaspoon salt
1 ½ cups whole milk
2 teaspoons vanilla bean paste

Directions

I pour 2 tablespoons of heavy cream into a small bowl, sprinkle the gelatin evenly over it, and let it bloom.
While that sits, I whisk together egg yolks, sugar, and salt in a large bowl.
I heat milk and vanilla bean paste in a saucepan until it’s scalding, then remove it from the heat. I whisk in half a cup of the hot milk into the yolk mixture to temper it, then return it all to the pan.
I cook over medium‑high heat, whisking constantly until it comes to a boil and thickens.
Meanwhile, I heat the bloomed gelatin until melted, then stir it into the hot custard until fully combined.
I transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin, and chill it for at least 2–3 hours until completely cool.
Once chilled, I whip the remaining heavy cream to medium peaks.
Gently, in three additions, I fold the whipped cream into the chilled custard, careful not to deflate it.
I spoon the mousse into serving bowls and refrigerate for at least 2 more hours until fully set. I often serve it with fresh berries, whipped cream, or chocolate sauce.

Servings and timing

This recipe makes about 6 servings.
Prep time: 45 minutes
Chill time: 4 hours
Total time: approximately 4 hours and 45 minutes

Variations

I like adding a pinch of cinnamon or nutmeg during the cooking process for a warm, spiced flavor. Sometimes I stir in a splash of bourbon with the gelatin for a boozy twist. I’ve also folded in fresh raspberries or topped the mousse with white chocolate shavings, chopped hazelnuts, or almonds for extra texture and flavor.

storage/reheating

I store the mousse in the refrigerator, covered, for up to 5 days.
If I want to freeze it, I place it in an airtight container with plastic wrap pressed directly onto the surface. It freezes well for up to 2 months. I always thaw it overnight in the fridge and never try to reheat it—mousse should stay chilled to keep its texture smooth and airy.

FAQs

What if my mousse is runny?

That usually means the custard wasn’t cooked long enough or my whipped cream was too soft. I make sure the custard coats the back of a spoon and that the whipped cream reaches medium peaks.

Why is my mousse lumpy?

That can happen if the egg yolks get too hot too fast. I always temper the eggs carefully and, if needed, strain the custard through a sieve before chilling it.

Can I freeze vanilla mousse?

Yes, I freeze it in an airtight container with plastic wrap touching the surface. I let it thaw in the fridge overnight before serving.

What can I substitute for gelatin?

I sometimes use mascarpone or cream cheese to give it body without gelatin, though the texture comes out slightly different—still creamy, just not quite as airy.

Can I use vanilla extract instead of paste?

Absolutely. I’ve used vanilla extract many times when I didn’t have paste on hand. It still tastes delicious, though the paste gives those pretty vanilla bean specks.

Conclusion

I adore this classic vanilla mousse for its balance of richness and airiness, its ease of make‑ahead prep, and how elegant it looks when served. Whether I’m hosting a dinner party or just craving something light and sweet, this dessert never fails to impress.