379 mousse recipes

This mousse is very quick and simple, and very tasty!

Kahlua chocolate mousse made with dark chocolate, coffee liqueur, instant coffee, and whipped cream. A rich no-bake dessert with a deep mocha flavor that sets overnight.

Creamy shrimp and crab mousse set in a tomato-cream cheese base with celery, lemon, and a dash of Tabasco. A retro party appetizer that sets overnight in a decorative mold.

Eggnog mousse with rum, brandy, nutmeg, and whipped cream set with gelatin. A light, airy holiday dessert topped with crushed peppermint candies that tastes like eggnog in cloud form.

Royal Camembert mousse with Camembert and Roquefort cheese, whipped cream, and egg white set with gelatin. A molded French cheese appetizer chilled overnight, rich, airy, and intensely savory.

Classic white chocolate mousse builds an Italian meringue base with hot sugar syrup, then folds in melted white chocolate and rum-spiked egg yolks. A silky French restaurant dessert.

Apfelschaum is a baked Swabian apple mousse: tart Granny Smith apples stewed in white wine, sieved smooth, then folded with stiff egg whites and baked low for an airy traditional German dessert.

Four chocolate bars and 45 seconds in the microwave create instant molten mousse that's more pudding than traditional mousse but 100% crowd-pleasing.

This is one of the most refreshing desserts I've ever had. If you are feeling fancy, serve the mousse in little dark chocolate bowls.

Chocolate hazelnut mousse blends bittersweet chocolate, cocoa, and Frangelico into a silky pudding-based mousse, topped with toasted hazelnuts. A lighter make-ahead dessert for dinner parties.

Elegant crawfish mousse with cream cheese, sour cream, brandy, and Tabasco set in a decorative mold. A make-ahead Cajun party appetizer that unmolds into a stunning centerpiece.

A frozen chocolate mousse loaf made with melted Milky Way candy bars, semi-sweet and unsweetened chocolate, Italian meringue, and whipped cream. A make-ahead dessert that slices like ice cream cake.

Silky chocolate mousse infused with rum creates an elegant French dessert that melts on your tongue with rich cocoa notes and a warm boozy finish.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.

Pumpkin mousse layered three ways: a warmed pumpkin-cream cheese-yolk base, folded with whipped cream and beaten egg whites, then chilled and topped with crystallized ginger.

Minty chocolate mousse blends scalded half-and-half with chocolate chips, an egg, and creme de menthe in the blender. Sets in an hour for a 5-minute date-night dessert.