Make your dessert table extra special with these Grape Mousse Cups — a creamy, fruity, and elegant treat that’s super easy to prepare! This recipe blends the sweetness of grapes with smooth whipped cream to create a light, fluffy mousse served beautifully in cups. Perfect for parties, holidays, or any celebration.
Why You’ll Love This Recipe
- Made with fresh, juicy grapes
- Light and creamy texture everyone will enjoy
- No baking required — quick to prepare
- Perfect for Christmas, birthdays, or summer desserts
Ingredients
For the Grape Puree:
- 2 cups seedless grapes (red or green)
- 2 tbsp sugar
- 1 tsp lemon juice
For the Mousse:
- 1 cup whipping cream (chilled)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- 2 tbsp gelatin or agar-agar (dissolved in ¼ cup hot water)
For Garnish:
- Fresh grapes (halved)
- Mint leaves or grated chocolate (optional)
How to Make Grape Mousse Cups
Step 1: Prepare Grape Puree
In a blender, add grapes, sugar, and lemon juice. Blend until smooth. Strain the mixture to remove the skins and seeds.
Step 2: Make the Mousse Base
Whip chilled cream, powdered sugar, and vanilla extract until soft peaks form. Slowly fold in the grape puree and dissolved gelatin. Mix gently until smooth and creamy.
Step 3: Fill the Cups
Spoon or pipe the mousse into serving cups. Tap lightly to remove air bubbles.
Step 4: Chill & Serve
Refrigerate for 2–3 hours or until set. Garnish with fresh grapes and mint leaves before serving.
Frequently Asked Questions (FAQs)
1. Can I make grape mousse without gelatin?
Yes! You can use agar-agar or skip it for a softer, creamy texture.
2. Can I use green grapes instead of red?
Absolutely! Both work great. Red grapes give a sweeter flavor, while green grapes add a tangy twist.
3. How long can I store grape mousse?
Keep it refrigerated for up to 2 days. Serve chilled for the best flavor and texture.
4. Can I make this mousse ahead for parties?
Yes! Prepare and chill it the night before your event for quick serving.
5. Can I make it vegan?
Yes! Use plant-based whipping cream and agar-agar instead of gelatin.