Header champagne mousse

Recipe: champagne mousse

Champagne mousse


2g TEXTURATM  Tempo Ready

160g white chocolate chips

160g heavy cream

80g champagne 


  1. Stir TEXTURA™ Tempo Ready very slowly into the room temperature champagne for 40 seconds. 
  2. Melt the white chocolate chips in the microwave for 1 minute.
  3. Pour the champagne and TEXTURA mixture over the melted white chocolate chips and stir for 1 minute until fully incorporated.
  4. Whip the heavy cream with an electric mixer until it becomes stiff.
  5. Carefully fold the whipped cream into the chocolate and champagne mixture with a rubber spatula. Do not deflate the cream at this point.
  6. Pour or pipe the champagne mousse into three wine glasses and let it set in the fridge for a minimum of 2 hours.
Champagne mousse 2

Advantages of TEXTURATM  Tempo Ready in mousse 

  • Reduced preparation & setting time. 

  • Allows fat reduction and egg white elimination

  • Increases aeration in mousses. 

  • No excess water is involved (no pre-hydration), so the texture is more stable and able to remain intact over time, which is crucial in food takeaway and delivery. 

  • Suitable for sugar-free preparations