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Easy Vanilla Mousse Cups Recipe

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This Easy Vanilla Mousse Cups recipe delivers a light, creamy dessert perfect for any occasion. Made with rich heavy cream, fresh vanilla bean, eggs, sugar, and cornstarch, this mousse is delicately infused, cooked to a custard, chilled, and then folded with whipped cream to create a smooth, airy texture. With a minimal ingredient list and straightforward steps, it’s a classic dessert that sets beautifully after refrigeration and can be served plain or garnished for an elegant finish.

Ingredients

Custard Base

  • 240 ml Thickened Cream / Heavy Whipping Cream (part 1, min. 35% fat content)
  • 1 fresh Vanilla Bean Pod (or 2 teaspoons vanilla paste)
  • 40 g Caster Sugar
  • 2 large Eggs (at room temperature)
  • 8 g (1 tablespoon) Cornstarch

Whipped Cream

  • 360 ml Thickened Cream / Heavy Whipping Cream (part 2, min. 35% fat content)

Instructions

  1. Infuse Cream with Vanilla: Pour the first part of the cream into a large saucepan. Slice the vanilla bean lengthwise and scrape out the seeds with a small paring knife. Add both the seeds and the pod to the cream, stir to combine, and warm over low heat until it just starts to simmer. Turn off the heat, cover with a lid, and let it infuse for 10 to 15 minutes to extract the vanilla flavor.
  2. Prepare Egg Mixture: While the cream is infusing, place the caster sugar and eggs in a large mixing bowl. Whisk together for about one minute until blended, then add the cornstarch and mix thoroughly to combine.
  3. Combine Cream and Egg Mixture: Remove the vanilla pod from the infused cream. Gradually pour the warm cream into the egg mixture while whisking continuously to ensure the mixture becomes smooth and well incorporated without cooking the eggs prematurely.
  4. Cook Custard: Pour the combined mixture back into the saucepan and heat over low flame. Stir constantly with a heatproof spatula to prevent sticking or burning. Cook gently for about 5 minutes, or until the mixture thickens to a custard-like consistency without boiling.
  5. Chill the Custard: Transfer the cooked custard to a clean bowl. Cover its surface directly with plastic wrap to avoid forming a skin, then refrigerate for 1 to 2 hours until fully cooled.
  6. Whip Remaining Cream: In a separate large bowl, whip the second part of the heavy cream using an electric mixer or stand mixer with a whisk attachment on medium to medium-high speed until stiff peaks form. This ensures a light, fluffy texture to fold into the custard.
  7. Fold Whipped Cream into Custard: Take the chilled custard from the refrigerator and lightly whisk it to loosen. Gently fold the whipped cream into the custard in 3 to 4 additions, taking care not to deflate the air incorporated during whipping, until you achieve a uniform, airy mousse.
  8. Chill Mousse Until Set: Spoon or pour the mousse mixture evenly into 4 to 6 serving cups depending on size preference. Refrigerate for at least 3 hours or preferably overnight to allow the mousse to fully set and develop its creamy texture.
  9. Serve and Garnish: Once set, serve the vanilla mousse cups plain or garnish with your choice of toppings such as fresh berries, shaved chocolate, or a dusting of cocoa powder for an elegant presentation.

Notes

  • This recipe was adjusted from its original January 2023 version in April 2025 to improve setting; the ingredients remain unchanged but the process was refined.
  • Removing the vanilla pod carefully after infusion ensures no bitter notes while maximizing flavor extraction.
  • Constant stirring during custard cooking is essential to prevent curdling and ensure smooth texture.
  • Whipping the cream to stiff peaks is crucial for achieving the proper mousse consistency and lightness.
  • Covering custard with plastic wrap directly on the surface prevents a skin from forming and keeps texture smooth.

Find it online: https://bitezly.com/easy-vanilla-mousse-cups-recipe/