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Apple Mousse

Apple mousse in small bowls topped with grated nutmeg and apple slices.

Why you will love this apple mousse recipe

This apple mousse is an absolutely dreamy dessert! Each bite is creamy, fluffy and full of apple pie flavor. With crisp bits of juicy apples and a decadent drizzle of caramel this sweet chilled treat has American summer holidays written all over it.

Though mousse has its origins in France, this famous dessert is popular all over. It has a fun mid century nostalgia, probably due to the rise in gelatin based desserts during those years. And though this dessert could seem to be a daunting task to take on, it’s totally worth it.

Close up of apple mousse garnished with an apple wedge, with a spoon removing some of the mousse.

Here’s what you’ll need to make it

Overhead shot of bowls of apple mousse with caramel sauce drizzled on them.

How to make apple mousse

Prep the apples. Peel, core and shred the apples. You will need 2 cups of apples, for me this was about 3 apples. Put the shredded apples in a mixing bowl and combine sugar, spices, salt, apple cider, lemon juice (this is optional but if you skip it add an extra teaspoon of apple cider). Stir until it’s all combined well and set aside.

Bloom the gelatin. In a large saucepan, add cold water and sprinkle gelatin over it. Stir it in and wait a minute. Turn heat to low and continue to stir until gelatin is dissolved.

Set the mixture. Add apples to the water and allow them to simmer for about 5 minutes. Remove from heat and transfer back to the mixing bowl. Refrigerate until fully cooled and gelatin has set.

Close up apple mousse in a bowl drizzled with caramel sauce that has been mixed up and half eaten.

Beat the cream. Add heavy cream and cream of tartar to an electric mixing bowl. Beat cream until stiff peaks have formed.

Combine with apples. Gently fold whipped cream into the apple mixture. Give the apple mixture a good stir first to loosen the gelatin up making it easier to fold the cream in. Do this until everything is well combined.

Spoon into serving bowls. You will want to spoon or pipe into individual serving bowls, cover and chill again until ready to serve. Serve chilled, with caramel, nutmeg and apple slices for garnish if you want. I’d highly recommend the caramel sauce!

Close up of a bowl of apple mousse with a spoonful removed, showing the  airy fluffy texture of the mousse and bits of apple.

FAQs about apple mousse

Does mousse have raw eggs?

Some recipes do call for using eggs, mostly the egg white because the egg white creates a very fluffy texture when it is whipped. This recipe is egg free and uses heavy whipping cream to create the cloud like texture mousse is so famous for!

How long does fruit mousse last in the fridge?

Mousse will last about 3-4 days in the fridge when covered properly. As with all whipped creamy desserts, the mousse will probably lose a bit of its fluff as the days go by so if you are serving this to guests I would recommend preparing it the day of, or the day before.

How much gelatin do you put in mousse?

Not all mousse recipes are made with gelatin, but most recipes that call for it usually only call for about 1-2 teaspoons. It’s really going to depend on the amount of liquids in the recipe, you need enough water to fully dissolve all of the gelatin so you don’t end up with weird gelatin clumps.

What happens if you over whip heavy cream?

You will get butter! I have done this before and it doesn’t take too long, so once you get those stiff peaks make sure you stop and fold it into your fruit.

A spoonful of apple mousse with bowls and apples in the background, revealing the light fluffy texture of the mousse and apple pieces.

More light and fruity desserts you will love

A bowl of apple mousse with an apple slice and a spoon broken through to show the inside of the mousse.

Apple Mousse

This apple mousse is an absolutely dreamy dessert! Each bite is creamy, fluffy and full of apple pie flavor. With crisp bits of juicy apples and a decadent drizzle of caramel this sweet chilled treat has American summer holidays written all over it.

  • Author: Theresa
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Stovetop


  • 2 ½ cups shredded apples
  • ⅔ cup sugar
  • ⅛ tsp coarse salt
  • 2 tbsp apple cider
  • 1 tsp vanilla extract
  • ½ tsp lemon juice
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tsp plain gelatin
  • ¼ cup + 2 tbsp cold water
  • 2 tsp cream of tartar
  • 2 cups heavy cream, whipped


  1. Peel, core, and shred apples. Transfer puree to a large bowl. Stir in sugar, apple cider, vanilla, cinnamon, nutmeg and salt.
  2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir apple mixture into gelatin and simmer for 5 minutes. Remove from heat and transfer to bowl. Refrigerate until slightly thickened, about 1 hour.
  3. In an electric mixer, beat heavy cream with cream of tartar until stiff peaks have formed.
  4. Fold cream into chilled apple mixture.
  5. Spoon into small serving bowls, cover and refrigerate until set. About 1 -2 hours.
  6. Garnish with apple slices, a sprinkle of nutmeg and a drizzle of caramel.


  • Serving Size:
  • Calories: 262
  • Sugar: 30.2 g
  • Sodium: 64.2 mg
  • Fat: 14.7 g
  • Saturated Fat: 9.3 g
  • Carbohydrates: 32.8 g
  • Fiber: 1.4 g
  • Protein: 1.5 g
  • Cholesterol: 45.5 mg

Keywords: apple mousse, apple mousse recipe, caramel apple dessert, apple dessert recipe, caramel mousse, fruit mousse


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