The best mousse recipes - 90 recipes
More Mousse recipes
Cranberry Mousse
By Judge99
In a large bowl, dissolve gelatin in boiling water
- 1 package (6 ounces) strawberry gelatin
- 1 cup boiling water
- 1 can (20 ounces) crushed pineapple
- 1 can (14 ounces) whole-berry cranberry sauce
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon ground nutmeg
- 2 cups sour cream
- 1/2 cup chopped pecans
Arctic Mousse
By chefpluim
A frozen mousse with a rich, chocolate taste
- 1 1/4 c. graham cracker crumbs
- 1/4 c. sugar
- 1/3 c. Parkay margarine, melted
- 1 7oz. jar Kraft marshmallow creme
- 2 1oz. squares unsweetened chocolate, melted
- 1 tsp. vanilla
- 2 tbls. milk
- 1 c. whipping cream, whipped
Dot Burke's Shrimp Mousse
By momgram1
Creamy, fluffy, shrimpy, and perfect on a cracker!
- 1 can Campbell's tomato soup
- 2 (8oz) pkgs. cream cheese
- 1/4 cup warm water
- 1 packet Knox gelatin
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1 cup mayonnaise (plus extra for greasing mold)
- 1-2 cans tiny shrimp
Amaretto Mousse
By LPGerrald
Great for cake filling!
- 4 tablespoon butter
- 1 cups sugar
- 1 1/2 teaspoons unflavored gelatin
- 5 eggs
- 1 1/2 tablespoon Amaretto liqueur
- 3/4 cup ground almonds
- 1 1/2 cup heavy cream, chilled
Chicken Liver Mousse With Truffles - ...
By á-170456
Trim the livers of all connective tissue and cut away any green areas
- 8 ounces chicken livers
- 8 ounces duck livers
- 4 bay leaves
- 1 garlic clove lightly crushed
- 1 tablespoon brandy
- 3/4 cup dry Marsala
- 4 tablespoons unsalted butter plus
- 10 tablespoons unsalted butter
- 2 tablespoons Brown Chicken Stock (see recipe)
- Salt to taste
- Freshly-ground black pepper to taste
- 1 small fresh white or black truffle shaved very thin
- with a truffle slicer
- Good-quality crusty bread
Figs Stuffed With Foie Gras Mousse
By á-170456
Note: Preheat the oven to 375 degrees
- FOIE GRAS MOUSSE:
- 6 ounces grade-B or -C duck foie gras clean
- 2 tablespoons Cognac, Armagnac, or Sauterne
- 3/4 teaspoon kosher salt
- Freshly-ground black pepper to taste
- 1 cup chicken stock
- 2 sprigs thyme
- 2 gratings nutmeg
- 1 tablespoon minced summer or black winter truffle (optional)
- FIGS:
- 1 pound fresh Black Mission or green figs
- 2 ounces homemade foie gras mousse (above) (or, to save time, store-bought mousse)
- 2 teaspoons verjus (available in specialty foods stores, or 1 tspn white wine vinegar diluted with 1 tspn water)
- 1 tablespoon sliced almonds toasted, and finely chopped (see Note)
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