39 mousse recipes

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!

Swiss Miss mousse is a 3-ingredient chocolate mousse made by dissolving hot cocoa mix in boiling water and folding it into whipped topping. No cooking, no eggs, light and airy, and chilled to set in about 30 minutes.

If you are a big fan of dark chocolate and mousse, this ultimate dark chocolate mousse will be sure to satisfy your cravings and taste buds.

Quick and easy to make finger food perfect hors d'oeuvres or even as a mid-day snack. Rich and creamy smoked salmon mousse on top of light refreshing cucumber rounds.

Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

Vintage British savory egg mousse: hard-boiled eggs, anchovy essence, and Worcestershire folded into gelatin-set whipped cream. Cold appetizer that slices like a chilled terrine.

Mocha mousse made with semi-sweet and unsweetened chocolate, brewed coffee, cocoa powder, and whipped cream. A triple-chocolate coffee dessert that's airy, rich, and intensely dark.

Roquefort mousse blends pungent French blue cheese with cream cheese and butter, then lightens it with whipped cream and beaten egg white into a chilled molded appetizer. Sharp, airy, and built for a wine and cracker board.

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.

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.

Chocolate mint mousse made with semi-sweet chocolate, creme de menthe, whipped cream, and decorative chocolate wedges. A rich, elegant dessert with a cool minty finish.

This mousse is different from sweet cheese mousse, I do prefer this one!

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

Silky duck liver mousse enriched with brandy, hazelnut liqueur, and a hint of nutmeg. Baked in a water bath until set, then spread on toasted French bread for an indulgent first course.

Three-ingredient mousse made with instant pudding mix, milk, and Cool Whip folded together. Light, fluffy, and ready in 5 minutes with any Jello pudding flavor you like.

Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Make smaller protions and serve as an appetizer. Oatcakes that have been gently warmed in the oven go well with this dish.