A margarita for dessert? Yes, please. Okay, it’s not quite as intense as drinking a whole margarita, but this Margarita Mousse packages all of those great margarita flavors in a little bowlful of creamy decadence. Okay, I may not go for a “little” bowl when it comes to mousse, but I leave that to your discretion. Enjoy!
I’m always a fan of a tasty margarita. Since I was already making Easy Sugar Free Margaritas to kick off my Cinco de Mayo Dinner Party, I figured it would be great to end (the meal, not the fun) on a similar note. As you have likely heard me mention before, mousse is one of my easy “go-tos” for dessert. It’s fast and doesn’t require a ton of ingredients. I still make an absolute mess with the powdered erythritol every single time, but that’s a Lori problem, not a mousse problem.
What You Need to Make Margarita Mousse
Equipment
- Measuring Cups – For pretty much everything in this recipe, I recommend using a plunger style measuring cup if you have one.
- Measuring Spoons – For liquids, I like the little plunger style ones.
- Rubber Scraper
- Microplane (or Fine Grater) – For zesting the limes
- Stand Mixer (or Hand Mixer)
- 1 Small Bowl
- 1 Small Whisk
- 2 Large Bowls
- Individual Serving Cups – Optional. I often use little 5 ounce fruit juice glasses that were my grandmother’s. I fill them about 4 ounces full for mousse and that is usually a good serving size for something so rich.
Ingredients
- Heavy Cream
- Powdered Erythritol
- Cream Cheese
- Lime Juice
- Lime Zest
- Tequila – I recommend a Reposado for margaritas. I usually use 1800 Reposado.
- Orange Extract – You may have to look around if your regular grocery store doesn’t carry orange extract or just head to Amazon. I usually have good luck finding extract flavors at Walmart.
- Gelatin & Water – Optional. Only if you need this to stay stable for a longer period of time before serving (like overnight or 2 days in advance). If not, skip it.
Getting Started with Making Margarita Mousse
Start by whipping 3 cups (24 ounces) of heavy cream in a stand mixer (or with a hand mixer) until soft peaks form. Then add in ½ cup powdered erythritol and 1 teaspoon orange extract.
If you are using gelatin, place ½ tablespoon unflavored gelatin in a small bowl and add 1.5 tablespoons of cold water. Let it sit for 5 minutes. Then microwave it for 5 – 7 seconds until it is completely liquified but not hot. With the mixer running, pour the gelatin into the whipping cream in a slow steady stream. (Lori Note: Only do this if you need to keep this stable overnight or longer. Otherwise, just keep things simple.)
Continue beating until stiff peaks form. Set aside. I usually transfer it to another bowl so that I can reuse my stand mixer bowl for the cream cheese. When you work in this order, you don’t have to bother washing the bowl before putting the cream cheese into it.
Beat 8 ounces (1 package) of softened cream cheese until it is smooth and a little fluffy. About 90 seconds. Add the remaining ½ cup of powdered erythritol and blend until smooth. While the beater is running, pour in 4 ounces of tequila, 2 ounces of lime juice, and the zest of 2 limes. This will be a very wet mixture. Blend until completely combined.
Fold about a third of the whipping cream into the cream cheese mixture to “lighten” it up. Then slowly fold the cream cheese mixture back into the whipped cream. Work gently so that you don’t lose all of the air that you whipped into the heavy cream.
It’s done!
You can either spoon it into individual serving dishes and store them in the fridge or just put it in the serving bowl you will be using, cover it, and store it in the fridge until you are ready to serve.
Served chilled. Garnish with a lime wedge and / or a salt rim if desired.
Margarita Mousse
Ingredients
- 3 cups Heavy Cream
- 1 cup Powdered Erythritol Divided: ½ with the Heavy Cream, ½ with the Cream Cheese
- 1 teaspoon Orange Extract
- 8 ounces Cream Cheese Softened. 1 (8 ounce package)
- Zest of 2 Limes
- 4 ounces Tequila I use 1800 Reposado
- 2 ounces Lime Juice
- ½ tablespoon Unflavored Gelatin Optional. Only if you need to stabilize it overnight.
- 1.5 tablespoons Cold Water Optional. This goes with the gelatin and is only needed if you need to stabilize it overnight.
- Salt Optional for rimming the serving glasses
Instructions
- In a stand mixer (or with a hand mixer), beat the heavy cream until soft peaks form.3 cups Heavy Cream
- Add in ½ cup of the sifted powdered erythritol and 1 teaspoon of orange extract.1 cup Powdered Erythritol, 1 teaspoon Orange Extract
- ONLY IF you need to stabilize it overnight or longer, place ½ tablespoon unflavored gelatin in a small bowl and add 1.5 tablespoons of cold water. Let it sit for 5 minutes. Then microwave it for 5 – 7 seconds until it is completely liquified but not hot. With the mixer running, pour the gelatin into the whipping cream in a slow steady stream. (Lori Note: Only do this if you need to keep this stable overnight or longer. Otherwise, just keep things simple.)½ tablespoon Unflavored Gelatin, 1.5 tablespoons Cold Water
- Continue beating until stiff peaks form. Set aside or transfer it to another bowl.
- Beat 8 ounces (1 package) of softened cream cheese until it is smooth and a little fluffy. About 90 seconds. Add the remaining ½ cup of powdered erythritol and blend until smooth. While the beater is running, pour in 4 ounces of tequila, 2 ounces of lime juice, and the zest of 2 limes. This will be a very wet mixture. Blend until completely combined.1 cup Powdered Erythritol, 8 ounces Cream Cheese, Zest of 2 Limes, 4 ounces Tequila, 2 ounces Lime Juice
- Fold about a third of the whipping cream into the cream cheese mixture. Then gently fold the cream cheese mixture back into the whipped cream, taking care not to deflate it.
- Serve chilled. Either spoon it into individual serving dishes or a larger serving bowl and store in the fridge until you are ready to serve. Garnish with a lime wedge and / or a salt rim if desired.Salt
Equipment
- Measuring Cups Plunger style if you have one
- Measuring Spoons
- Microplane (or fine grater) For zesting the limes
- 1 Small Bowl
- 2 Large Bowls
- Individual Serving Cups Optional
