The best mousse recipes - 90 recipes
More Mousse recipes
German Chocolate Mousse
By mangia_g2
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
Low Fat Chocolate Raspberry Mousse for Two
By á-170995
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
JELL-O Strawberry Breezer "Mousse-tini"
By á-5543
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
Mousse au Nutella
By á-9980
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
Mousse au Chocolat
By á-9980
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
Buddy Valastro's Chocolate Mousse
By Cindy
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
Rhubarb Orange Mousse
By GinetteR
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
The Prime Rib's chocolate mousse pie
By barbgreenfield
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
Chocolate & Creamy Orange Mousse
By HeatherS
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
WHITE CHOCOLATE MOUSSE WITH RASPBERRY SWIRL
By Kiml
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
Black-Bottom Peanut Butter Mousse Pie
By june
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)
Bourbon Chocolate Mousse
By garciamoss
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.
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