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The best mousse recipes - 90 recipes

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More Mousse recipes

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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
0/5 (0 Votes)

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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
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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
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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
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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
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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
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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
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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)
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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
0/5 (0 Votes)

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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
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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
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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
1/5 (1 Votes)

Any burning questions? Our chefs answer!

CHICKEN LIVER MOUSSE CROSTINI WITH MARINATED BLACKBERRIES or PARSLEY SALAD SOLE STUFFED WITH SMOKED SALMON MOUSSE