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The best mousse recipes - 90 recipes

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Love the chocolate, chocolate, chocolate cheesecake at Cheesecake Factory? We've got the recipe! Might take a whil...

  • CHOCOLATE CRUST:
  • 4 1/2 cups chocolate cookie crumbs
  • 1 cup unsalted butter
  • CHOCOLATE CHEESECAKE FILLING:
  • 2 (8-ounce) packages cream cheese
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 6 ounces semisweet chocolate, finely chopped
  • CHOCOLATE MOUSSE:
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons boiling water
  • 1/3 cup cocoa powder
  • 1 tablespoon vanilla
  • GARNISH:
  • Shaved semisweet or bittersweet chocolate
  • Whipped cream, aerosol or homemade
3.8/5 (127 Votes)

By

Directions Press raspberries through a strainer and discard seeds and pulp

  • 1-3/4 cups fresh or frozen unsweetened raspberries, thawed
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons orange juice
  • 1-1/3 cups whipped topping
  • 12 cubes angel food cake (1/2-inch cubes)
4/5 (2 Votes)

By

In a saucepan, combine soup and cream cheese

  • 1 tin mushroom soup
  • 1 - 250 gram pkg. Cream cheese
  • 1 envelope knox gelatine
  • 1/4 cup cold water
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green onion
  • 1 cup salad dressing
  • 3/4 - 1 tin Herford Corn beef flaked with a fork
  • 1 tsp. curry powder
3.6/5 (5 Votes)

By

This pie is rich with chocolate and has a silky texture

  • 1 teaspoon unflavored gelatin
  • 2 tablespoon cold water
  • 1 tablespoon boiling water
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa
  • 1 cup whipped topping, well chilled
  • 1 teaspoon gluten free vanilla
  • 1 gluten free pie crust or crust of your choice
4/5 (1 Votes)

By

Smooth and creamy vegan chocolate avocado mousse

  • 1/2 cup (120ml) Maple Syrup
  • 1/4 cup (60ml) Coconut Cream
  • 1/2 cup (88g) Vegan Chocolate Chips (Measured then melted)*
  • 2/3 cup (63g) Cocoa Powder
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 2 Medium to Large Avocados (total flesh weight ~13oz/368g)
0/5 (0 Votes)

By

Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin

  • CRUST
  • 3 cups cocoa crispy rice cereal
  • 1 cup semi-sweet chocolate chips
  • 4 tablespoons unsalted butter, 1/2 stick
  • nonstick cooking spray, for greasing
  • CHOCOLATE HAZELNUT MOUSSE
  • ½ cup chocolate hazelnut spread
  • 1 ½ cups heavy cream, cold
  • ¼ cup sugar
  • COCOA CRISPY RICE TOPPING
  • ⅓ cup sugar
  • 1 tablespoon unsalted butter
  • ½ cup cocoa crispy rice cereal
  • ½ cup toasted hazelnuts, coarsely chopped
  • ¼ teaspoon kosher salt
0/5 (0 Votes)

By

A perfect dessert for a hot summer day, you can add any flavor into the mixture to personalize it

  • 5 oz Egg yolks
  • 8 oz sugar
  • 8 oz Milk
  • Flavor to taste
  • 1 pt heavy cream
0/5 (0 Votes)

By

Set a rack in the center of the oven

  • FOR THE WHIPPED CREAM:
  • Unsalted butter, for greasing the pan
  • Fine dry bread crumbs or cocoa powder, for dusting
  • 8 ounces/225 grams semisweet bar chocolate (not chips), chopped
  • 1 tablespoon instant espresso or coffee powder
  • ¼ cup boiling water
  • 8 large eggs, yolks and whites separated
  • ⅓ cup/65 grams granulated sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon fine sea salt
  • 1 ½ cups/360 milliliters heavy cream
  • ⅓ cup/40 grams confectioners’ sugar
  • 1 ½ teaspoons vanilla extract
  • Grated semisweet chocolate, for serving (optional)
0/5 (0 Votes)

By

In a food processor or blender, puree the peeled and seeded cantaloupe until smooth

  • 1/2 large or 1 small ripe, sweet cantaloupe, seeded and rind removed
  • The juice of 1/2 lemon
  • 2 teaspoons chopped fresh mint
  • A pinch of salt
  • 1/2 teaspoon unflavored gelatin
  • 3/4 cup heavy cream
  • 2 small cantaloupes, halved, seeded, and chilled
  • Fresh mint springs for garnish
0/5 (0 Votes)

By

Festive & Pretty, this do-ahead dessert is perfect for busy hosts

  • Crust:
  • 1 (9oz.) Box Chocolate Wafer Cookies, broken into pieces
  • 1/2 C. (1stick) Unsalted Butter, melted
  • Mousse:
  • 1/3 C. Chambord (black raspberry-flavored liqueur) or Creme de Cassis (black currant-flavored liqueur)
  • 11/2 tsp. Unflavored Gelatin
  • 2 (12-oz.) Pkgs. Frozen, unsweetened raspberries, thawed, drained, juices reserved
  • 1/2 C. Sugar
  • 12 oz. Good-Quality White Chocolate (Lindt or Baker's, finely chopped)
  • 2 C. Chilled Whipping Cream
  • 3/4 C. Powdered Sugar
  • 1 tsp. Vanilla Extract
  • 11/2 Pint Basket Fresh Raspberries
  • Fresh Mint Leaves
0/5 (0 Votes)

By

1. Stir together sugar and gelatin in small saucepan; stir in milk

  • 2 tablespoons granulated sugar
  • 1/2 teaspoon unflavored gelatin
  • 1/4 cup whole milk
  • 1/2 cup semisweet or bittersweet chocolate chips
  • 1 tablespoon orange liqueur, such as Grand Marnier, OR 1/4 teaspoon orange extract
  • 3/4 teaspoon vanilla extract
  • 1/2 cup whipping cream, chilled
  • For Garnish: (optional)
  • Sweetened Whipped Cream (see note below)
  • Semisweet or bittersweet chocolate, grated for garnish
  • Fresh Strawberries
0/5 (0 Votes)

By

CRUST: Mix crumbs & butter in bowl

  • CRUST:
  • 18 Oz semisweet chocolate
  • 5 Egg yolks, large @ room temperature
  • 6 Egg whites, cold
  • 2 C whipping cream
  • 7 Oz chocolate cookie crumbs, oreo abt 21 cookies
  • 7 T butter melted
  • veggie spray
0/5 (0 Votes)

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CHART HOUSE CHOCOLATE MOUSSE PIE Cheesecake Factory Chocolate Mousse Cheesecake