It was one of those days when I didn’t have any time nor energy to bake a cake. In times like these I peek into my pantry, take a jar of Nutella and eat it with a spoon. Oh, those glorious times. But sometimes, I take a slight effort to make a simple dessert like this one.
I have a box of beautiful organic apples, ready to be used. So I took a few and turned them into this simple seasonal dessert. The same can be made with pumpkin and I’m sure it would be great as well. 
Apple mousse
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This apple mousse is a delightful and simple dessert made from organic apples, perfect for enjoying the seasonal flavors with a touch of cinnamon and honey.
Ingredients
- 4 organic apples
- 1/2 cup (100 ml) whipping cream
- 2 sticks of cinnamon
- 1/2 tsp powdered cinnamon
- 4 tbsp (60 ml) honey
- 1 tsp vanilla extract
- Walnuts, for garnish
Instructions
- Wash the apples thoroughly, peel them, cut them in half, and remove the cores.
- In a pot, bring water to a boil and add the apple halves along with 2 sticks of cinnamon. Cook for 20 minutes until the apples are soft.
- Remove the apples from the pot and let them cool slightly. Puree the apples until smooth.
- Mix in the powdered cinnamon, honey, and vanilla extract into the apple puree.
- In a separate bowl, whip the cream until stiff peaks form.
- Gently fold the whipped cream into the apple mixture until well combined.
- Spoon the mousse into serving dishes and chill in the refrigerator for at least 1 hour before serving.
- Garnish with walnuts before serving.
Notes
- For a variation, try using pumpkin instead of apples.
- This dessert is best served chilled and can be stored in the refrigerator for up to 2 days.
- Garnish with walnuts for added texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 22
- Sodium: 10
- Fat: 9
- Carbohydrates: 25
- Fiber: 3
- Protein: 1
- Cholesterol: 25
Frequently Asked Questions
Can I use any variety of apple, or do some work better than others?
Organic apples with good natural sweetness work best — Gala, Fuji, or Honeycrisp all produce a well-flavored mousse. Tart varieties like Granny Smith work too but may need a touch more honey. Avoid mealy apples; they puree unevenly.
How long does apple mousse keep in the refrigerator?
Store in the refrigerator for up to 2 days, covered tightly. The mousse will stay light but will lose a small amount of volume as it sits. Serve within 24 hours if you want to show off the texture at its best.
Why does my whipped cream deflate when I fold it into the apple puree?
The apple puree needs to cool to room temperature before you fold in the cream — warm puree melts the fat in the whipped cream immediately. Fold gently with a spatula using wide, slow strokes. Overmixing breaks down the air bubbles that give the mousse its light texture.
I am wondering what type of apples you recommend? Cortland? Granny Smith? Honey Crisp?
Hey Charles!
Tart apples (like Granny Smith) will brighten the mousse and contrast nicely with the cream, honey, and cinnamon.
Sweeter apples (Honeycrisp, Fuji, or Gala) will give a more mellow, dessert?apple flavor—less need for sugar or strong spices.
Something in between—like Cortland or Golden Delicious—balances sweet and tart, so the mousse tastes complex without any one flavor dominating.
Or… maybe a mix!?
I also am wondering about how much boiling water?
Enough water to cover the apples by about an inch worked for me. For four apples that’s roughly 4-5 cups in a medium pot. You’re softening the apples, not cooking down the liquid, so the exact amount doesn’t really matter.
Hello. I was wondering if the apple mousse would work well as a center filling for a wedding cake.
How much boiling water do you recommend using? Enough to cover?