Homemade Maple Mousse (2025)

Home / Recipes / American Favorites / Desserts / Homemade Maple Mousse

ByRosemary MolloyMarch 13, 2025March 13, 2025

Jump to Recipe

This homemade maple mousse is rich and creamy with sweet maple syrup flavor! Made with cream and maple syrup, this mouthwatering anytime dessert is a delicious alternative to cake or pie.

I love using maple syrup in fall desserts! More mouthwatering treats include this maple glazed pumpkin cinnamon cake and maple leaf sandwich cookies.

This homemade maple mousse is my latest obsession when it comes to easy fall desserts! It’s richer than the topping for my homemade pumpkin pie with maple whipped cream yet lighter than the icing on my pumpkin cupcakes with cream cheese frosting.

While you could certainly enjoy it year-round since maple syrup is harvested in the spring, I find it’s the perfect dessert alternative at the holidays when you don’t feel like making a heavier dessert like my maple caramel apple cheesecake.

Warm maple flavor whipped with fresh cream is the perfect sweet treat for autumn!

Ingredients and Notes

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

How to Make Maple Mousse

In a medium saucepan stir together the maple syrup and egg yolks. Cook over low heat stirring constantly until thickened.

In a small pot add water then sprinkle the gelatine over water and let sit. Heat the mixture over low heat until the gelatine dissolves but do not bring to a boil.

Stir the gelatine into the maple mixture, cool to room temperature then stir, cover and chill.

Using an electric mixer, whip the cream until stiff then whisk some into the maple mixture before folding in the remaining whipped cream.

Divide the mousse between six cups or bowls.Chill until firm. Top with whipped cream and chopped pecans if desired. I actually mixed some into the mousse.

recipe tips

Cold whipping cream. For the cream to whip properly and gain volume, it needs to be cold. I often chill my mixing bowl and beaters, too.
Prevent eggs from curdling: When combining the maple syrup and egg yolks, cook low and slow over low heat.
Follow cooling and chilling times. For this maple mousse recipe to set properly, the gelatine maple mixture should be chilled before slowly adding to the whipped cream mixture.
Fold gently. In order to keep the mousse light and airy, fold the maple mixture into the whipped cream mixture gently only until combined.

Serving Suggestions

You can serve maple mousse in individual serving glasses or in one large bowl. I prefer 6 individual glasses for dinner guests as it is a ‘neater presentation’ but when serving a crowd a large bowl can be easier as guests can just scoop the mousse and serve themselves.

I love to garnish the maple mousse with candied pecans or sliced almonds, a dusting of cocoa powder, chocolate curls or even a drizzle of maple caramel sauce.

When serving adults, you could even make a boozy whipped cream by whipping rum or brandy into whipping cream and adding dollops on top of the mousse.

Why did the gelatine not bloom?

Follow my directions precisely for the gelatine to bloom as well as to avoid lumps in your gelatine. Ensure you sprinkle the gelatine over 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.

More Mousse Recipes to Try

Fresh Strawberry Mousse
Chocolate Gingerbread Mousse
Easy Lemon Mousse
Peach and White Chocolate Mousse
Chocolate Mousse Tarts

I have become a lover of mousse and making it with maple syrup takes it over the top! I hope you enjoy the Homemade Maple Mousse as much as we did. Enjoy!

Homemade Maple Mousse

Rosemary Molloy

This homemade maple mousse is rich and creamy with sweet maple syrup flavor! Made with cream and maple syrup.

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chilling Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Dessert

Cuisine French/Canadian

Servings 6 servings

Calories 310 kcal

Print Recipe Save

Ingredients

⅔ cup maple syrup (pure)
5 large egg yolks (room temperature)
1½ teaspoons gelatine
2 tablespoons cold water
1 cup cream (heavy, whole or whipping cream) at least 30% fat content

EXTRAS

¼-½ cup finely chopped pecans (optional)
¼-⅓ cup maple syrup (for drizzling)

Instructions

In a medium saucepan stir together the syrup and yolks, cook over low heat stirring constantly for 7-10 minutes or until thickened. Move to a clean bowl.
In a small pot add the water, sprinkle the gelatine over it and let sit for one minute. Over low heat heat until the gelatine dissolves but do not bring to a boil. Then stir the gelatine into the maple mixture. Let cool to room temperature, stirring occasionally, the mixture should resemble raw egg whites consistency. Then cover and chill 15 minutes.
Whip the cream until stiff, whisk ¼ into the maple mixture, then fold in the remaining whipped cream. Divide the mousse between six cups or bowls, chill two hours until firm. Top with whipped cream, chopped pecans and maple syrup if desired. Enjoy!

Notes

I stirred some chopped pecans into the mousse before chilling.

Can I make this dessert in advance?

Yes! Since this dessert needs time to chill you can make it up to 24 hours in advance. I would not make it more in advance than that though, as it can start to get watery.

How to store leftover maple mousse?

Store leftovers covered tightly with plastic wrap in the fridge for up to a day. After that it will start to get watery (but will still be delicious).

Nutrition

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!