The best mousse recipes - 90 recipes
More Mousse recipes
SOLE STUFFED WITH SMOKED SALMON MOUSSE
By ALICJA
Serve with Shrimp Americaine Sauce and white rice and steamed vegetables
- 200 g Smoked salmon with noticeable smoke flavour
- 100 g salmon scraps,chopped
- 1/2 tsp salt
- ground white pepper,to taste
- 1 shallot,peeled and cut into small chunks
- 1 small egg,lightly beaten
- 3 tbsp heavy whipping cream,cold
- 1 tbsp chives or green onions,thinly sliced
- 8 filets of sole 60-85 g each
- butter,for pan
- 1 cup fish stock or water
- 1/2 cup white wine
- toothpicks
Mousse de Fresas Thermomix
By seoplus360
Para realizar esta receta Thermomix de Mousse de Fresas vamos a comenza remojando las hojas de gelatina en un bo...
- Gelatina - 5 hojas
- Agua - Dos vasos
- Fresas - 300 gramos
- Azucar - 200 gramos
- Queso quark - 250 gramos
- Nata fria de Montar - 250 gramos
- Fresas para decorar - Al gusto
Vanilla Chiffon Roll with Chocolate Walnut Mousse Filling
By kathryns
Can make the mousse filling one day ahead
- Chocolate Walnut Mousse (recipe follows):
- CAKE
- 1 c sugar
- 1 c all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 4 lg eggs -- separated
- 1/2 c vegetable oil
- 1/2 c water
- 2 tbl vanilla
- 2 lg egg whites
- 1/2 c sugar
- 1 2/3 c walnuts -- lightly toasted
- 2 tbl walnut oil (or safflower oil)
- 5 ozs bittersweet chocolate -- melted
- 3 lg egg yolks
- 1/3 c sugar
- 1/4 c water
- 1 1/2 c heavy cream
- Topping:
- unsweetened cocoa powder
- powdered sugar
- caramelized walnuts
Dessert: chocolate mousse pie
By SharonE
From Fine Cooking
- 1 oz. (2tbs) unsalted butter, melted, more for the pan
- 8 oz. Italian chocolate wafer sandwich cookies, such as quadratini
- 9 oz. Semisweet chocolate, chopped (about 1 1/2 cups), more for garnish
- 1 1/2 tsp. Vanilla extract
- Pinch kosher salt
- 3 3/4 cups heavy cream
60 Second Chocolate Mousse
By gbvampy1
Place chocolate; egg, and flavoring in blender and chop
- 1 cup chocolate chips
- 1 cup heavy cream
- 1 egg
- whipped cream
- 1 teaspoon vanilla extract
Diana's Favorite Lemon Mousse Cheesecake
By BobLongo
Total: 1 hr 39 min Prep: 35 min Inactive: 4 min Cook: 1 hr Yield: 12 servings Adjust oven rack to middle position ...
- 18 graham crackers crushed
- 1/2 cup melted butter
- 1/4 cup sugar, plus 1 1/4 cups sugar, plus 1/4
- cup sugar
- 3 large lemons
- 4 eggs, separated
- 24 ounces softened cream cheese, three 8-
- ounce packages
- 1/3 cup flour
- Lemon Curd, recipe follows
- 3 extra-large or 4 regular egg yolks, strained
- through a sieve
- 1 lemon, zested
- 1/3 cup lemon juice
- 1/2 cup sugar
- 1/3 cup unsalted butter, cut into pieces
Wicked Hot Chocolate Mousse
By BobLongo
Total: 3 hr 25 min Prep: 20 min Inactive: 3 hr Cook: 5 min Yield: 6 servings Whisk the egg yolks, 1/4 cup of sugar...
- 4 large eggs, separated*
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, cut into
- 1/2-inch pieces
- 1/4 cup water
- 3 tablespoons coffee liqueur
- 4 teaspoons Chili Oil, recipe follows
- 7 ounces bittersweet (not unsweetened) or
- semisweet chocolate, chopped
- Spicy Whipped Cream, recipe follows
- 2 cups olive oil
- 4 teaspoons dried crushed red pepper flakes
- 1 cup heavy cream
- 1/4 cup granulated sugar
Apricot Mousse
By BobLongo
In a small bowl, combine gelatin with 1/4 cup water
- 1 envelope unflavored gelatin
- 2 cups dried apricots
- 4 tablespoons sugar
- ½ cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 2 teaspoons finely grated orange zest
- ½ cup fromage blanc
- 2 tablespoons Grand Marnier
- Pinch of salt
- 3 egg whites
- ½ cup heavy cream
- 2 tablespoons heavy cream, whipped (optional)
- ⅓ cup plain nonfat yogurt (optional)
Honeydew and Cantaloupe Mousse
By BobLongo
Make the honeydew mousse: In a small saucepan sprinkle the gelatin over the Midori and let it soen for 1 minute
- For the honeydew mousse
- 1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
- 1/4 cup Midori (melon-flavored liqueur)
- the flesh of half a 6-to 7-pound honeydew melon
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1/3 cup plain yogurt
- For the cantaloupe mousse
- 1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
- 3 tablespoons Port
- 3 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 1/3 cup plain yogurt
- small wedges of honeydew melon and cantaloupe for garnish
Dreamy Orange Mousse
By BobLongo
Special equipment: six 3-ounce serving bowls or espresso cups In a small saucepan set over medium heat, bring the o...
- Total: 5 hr 25 min Active: 25 min Yield: 6 servings
- 1 cup blood orange juice
- 1/2 cup plus 2 tablespoons sugar
- 1/8 teaspoon salt
- 4 egg yolks
- 4 tablespoons butter, at room temperature
- 1/2 teaspoon orange zest (from 1/2 orange)
- 1 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 5 crunchy gingersnap cookies
Chocolate Mousse Roulade
By Howie
1) Preheat oven to 375 degrees
- Roulade:
- 1-2 tb espresso or strong coffee
- 6 eggs, separated
- 3/4 cup sugar
- 1/4 cup powdered cocoa, unsweetened
- pinch of salt
- Mousse:
- 6 oz cocoa or lindt or toblerone bitter-sweet chocolate
- 1/3 cup sugar
- 4 egg yolks
- 4 egg whites, beaten
- 6 tb butter
- 1 cup whipped cream
- optional: 1/3 cup rum-soaked currants
CHICKEN LIVER MOUSSE CROSTINI WITH MARINATED BLACKBERRIES or PARSLEY SALAD
By á-1983
1. For the chicken liver mousse, rinse livers and pat dry with paper towel
- CHICKEN LIVER MOUSSE
- ½ lb (250 g) chicken livers, trimmed
- Salt and freshly ground pepper to taste
- 2 tbsp (30 mL) vegetable oil, divided
- ¼ cup (60 mL) finely chopped shallots
- 1 tsp (5 mL) chopped thyme
- 3 tbsp (45 mL) brandy or Cognac
- ¼ cup (60 mL) heavy cream
- Large pinch ground allspice
- 6 tbsp (90 mL) unsalted butter, cold, diced
- Marinated Blackberry Topping
- 1 tbsp (15 mL) balsamic vinegar
- 1 tsp (5 mL) maple syrup
- ¼ tsp (1 mL) finely grated orange zest
- 12 blackberries
- 12 slices baguette, cut ½ inch (1 cm) thick on bias
- Parsley Salad Topping
- Mix 1 tbsp (15 mL) thinly sliced shallots
- ½ tsp (2 mL) red wine vinegar.
- Let stand 15 minutes
- Add ½ cup (125 mL) loosely packed small flatleaf parsley leaves
- ½ tsp (2 mL) extra virgin olive oil
- salt and pepper to taste
- Toss to coat
Any burning questions? Our chefs answer!