Frozen Praline Mousse

Preparation info

  • Difficulty


  • Yield

    1½ quarts

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Rich and creamy like ice cream, this frozen mousse doesn’t require an ice cream machine. Serve with warm Chocolate Sauce.


  • 6 large eggs
  • 1 cup sugar
  • Pinch salt
  • cup ground Praline
  • cups heavy (whipping) cream


Whisk together the eggs, sugar, and salt in a large stainless steel mixing bowl. Place the bowl over a pot of simmering water and continuously whisk the mixture until very thick, about 10 minutes. Place the bowl over an ice bath and cool, whisking occasionally.

Place the praline in a food processor fitted with a metal blade. Finely grind the praline, using on-off pulses.

Place the cream in the bowl of an electric mixer. Using the whisk attachment, whip the cream on high speed until soft peaks form.

Fold the whipped cream and the ground praline into the cooled egg and sugar mixture. Freeze the mousse overnight before serving.