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The best mousse recipes - 90 recipes

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This German Chocolate Mousse is always a huge hit with family and friends

  • 1 1/3 cups low fat milk
  • 2 teaspoons unflavored gelatin (1 packet)
  • 1 teaspoon vanilla extract
  • 8 ounces dark chocolate chips
  • 4 cups frozen light whipped topping, thawed (8-ounce container)
  • 1/4 cup flaked sweetened coconut
  • 1/4 cup pecans, chopped
4.3/5 (19 Votes)

By

At only 118 calories a serving this super easy and fluffy Chocolate Raspberry Mousse for two might be light on calo...

  • 1 cup Chobani non-fat, plain Greek yogurt, room temperature
  • 1/8 cup Ghirardelli semi-sweet chocolate chips
  • 2 tablespoons dark or Dutch process cocoa powder, sifted
  • 1/2 cup frozen raspberries, defrosted and drained from juice
  • 2 large egg whites, room temperature
  • 2 to 3 Nunaturals Stevia packets
4.5/5 (6 Votes)

By

SPREAD 1 pkg. of gelatin evenly onto large plate

  • 2 pkg. (4-serving size each) JELl-0 Brand Strawberry Daiquiri flavor Gelatin
  • 2 1/2 cups boiling water
  • 1 tub (16 oz.) COOL WHIP Topping, thawed.
  • 1/2 cup light rum
  • 1 T. lime juice
4.4/5 (14 Votes)

By

This mousse has such great flavor and isn’t too sugary! It definitely is a must-try!

  • 3/4 c Nutella
  • 1/4 c Butter
  • 4 Egg Yolks
  • 6 Egg Whites
  • 2 tbsp Sugar
  • 1/4 c Cream
  • 1 cup Toasted Hazelnuts
4.4/5 (10 Votes)

By

This chocolate mousse was topped off with some candied bacon

  • 1/3 lb Dark Chocolate
  • 3 Eggs, Seperated
  • 1 cup Heavy Cream
  • 1/5 cup Fine Sugar
4.5/5 (2 Votes)

By

Whip the heavy cream and sugar together until stiff peaks form

  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 1/2 cup Hershey’s syrup in the can
  • 1 tablespoon sifted cocoa powder
  • Splash of crème de cocoa
4.4/5 (7 Votes)

By

preparation time: 12 minutes cooking time: 9 minutes For a more elaborate presentation, spoon the mousse into stem

  • Scant 4 cups (1 litre) rhubarb, cut into one-inch pieces
  • 3/4 cups (175 ml) granulated sugar
  • 2 strips orange peel
  • 2 tablespoons (25 ml) water
  • 2 tablespoons (25 ml) orange-flavored liqueur
  • 1 envelope (1 tbsp / 15 ml) unflavored gelatin
  • 1/4 (50 ml) orange juice
  • 1 cup (250 ml) whipping cream
  • Additional whipped cream & grated orange zest as garnish
5/5 (1 Votes)

By

To make the crust, finely crush the Oreo cookies (by hand or with a food processor)

  • For the pie crust:
  • Makes: 1 pie
  • 18 Oreo cookies
  • 1 tablespoon melted butter
  • For the chocolate mousse filling:
  • 2 eggs
  • 1 cup heavy cream
  • 2 ounces powdered sugar
  • 7 ounces dark chocolate
5/5 (1 Votes)

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Melt butter in heavy saucepan over low heat; add cocoa, then 2/3 cup sweetened condensed milk, stirring until smoot...

  • 1/4 cup (1/2 stick) butter or margarine
  • 1/4 cup cocoa
  • 1 can (14-ounces) sweetened condensed milk (not evaporated milk), divided
  • 2 tablespoons orange juice plus 2 teaspoons freshly grated orange peel or 2 tablespoons orange-flavored liqueur, divided
  • 2 cups (1-pint) cold whipping cream
4.3/5 (12 Votes)

By

In a small pan, combine water and gelatin

  • Ingredients
  • 1 tablespoon cold water
  • 1/2 teaspoon unflavored gelatin
  • 1/2 cup heavy whipping cream
  • 3 oz. white chocolate
  • 1/4 cup pureed raspberries
  • 15 Athens® Mini Fillo shells (1 box)
  • 1/4 cup halved raspberries, for garnish
4.4/5 (5 Votes)

By

Preheat oven to 350 degrees

  • Nonstick vegetable oil spray
  • 7 whole graham crackers, coarsely broken*
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 4 tbsp sugar, divided
  • 1 1/3 cups bittersweet or semisweet chocolate chips (about 8 oz)
  • 2/3 cup plus 1 3/4 cups chilled whipping cream, divided
  • 2 tbsp light corn syrup
  • 2 tsp vanilla extract, divided
  • 6 oz (1 cup) peanut butter chips
  • 2 tbsp creamy peanut butter (do not use old-fashioned style or freshly ground)
4.3/5 (15 Votes)

By

Got rave reviews! Don't skip out on the whip cream-it needs a little sweetness to balance out the bitter chocolate

  • TIP:
  • 1/2 cup heavy cream
  • 3 tablespoons confectioners’ sugar
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • 4 ounces bittersweet chocolate, finely chopped (3/4 cup)
  • 4 large egg whites, room temperature
  • Pinch table salt
  • The egg whites in this recipe are not cooked, but using pasteurized egg whites is not recommended, because they tend to separate after they're folded into the ganache.
4.2/5 (17 Votes)

Any burning questions? Our chefs answer!

Bourbon Chocolate Mousse German Chocolate Mousse