379 mousse recipes

Silky, chilled crab mousse with Neufchatel cheese, yogurt, and a horseradish zing. A lighter take on the classic seafood spread that's elegant enough for any gathering.

Silky pumpkin mousse with warm spices and caramel, set with gelatin for airy texture. Elegant make-ahead dessert that tastes like autumn in a glass.

Rich yet delicate, and creamy scallop mousse served in phyllo pastry shells as a canapé.

Frozen peach mousse made with fresh peach puree, egg yolk custard, peach schnapps, and whipped meringue. A light, elegant no-cream summer dessert.

Passion fruit mousse blends fresh passion fruit pulp with sweetened condensed milk, served chilled inside the emptied fruit shells with a cherry on top. Two-ingredient tropical dessert.

Grapefruit mousse: light citrus mousse with grapefruit juice, gin-spiked gelatin, and whipped cream. Layered in parfait glasses with fresh strawberries.

Mint white chocolate mousse folds melted white chocolate, green creme de menthe, whipped cream, and egg whites into a pale, airy dessert. A refreshing dinner-party finish.

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.

Raspberry mousse folds Italian meringue made with hot sugar syrup into whipped cream and seedless raspberry purée for an airy, intensely fruity dessert. Served with extra raspberry sauce drizzled over the top.

Chocolate mousse tiara cake: a tender chocolate cake baked in a tiara pan, its center crowned with an easy milk chocolate mousse. A bakery-worthy showpiece that starts from a simple cake mix.

Chocolate mousse with just 4 ingredients: semi-sweet and bittersweet chocolate folded into almond-scented whipped cream. Served in wine glasses, chilled one hour. Simple, rich, and no eggs required.

White chocolate mousse with Frangelico hazelnut liqueur, lemon juice, and whipped cream stabilized with gelatin. A silky, restaurant-style make-ahead dessert.

Chocolate rum mousse builds melted sweet chocolate into a rum syrup, then folds in stiff egg whites and whipped cream for an airy, boozy classic. Restaurant elegance from a 6-ingredient list.

Rum chocolate mousse folds melted semi-sweet chocolate, rum syrup, beaten egg whites, and whipped cream into a light, boozy three-ingredient dessert. Chilled in sherbet glasses for an elegant finish.

Maple syrup mousse with whipped egg whites and cream folded into a gelatin-set maple custard base. An airy, elegant no-bake dessert garnished with gingersnap crumbs.

Maple mousse made with real maple syrup, whipped cream, and egg whites for a light, airy dessert. Just six ingredients and no baking required.