'mousse' on Serious Eats

Twenty-Minute Chicken Liver Mousse From 'The Meat Hook Meat Book'

Chicken liver mousse always make me think of the sexy, cozy wine bar where I once worked in the West Village. I watched their mousse regularly provoke consummate liver-haters to clean the bowl with their fingers. Chicken liver mousse can do that; it's got everything going for it. It's creamy, fatty, savory, and pureed beyond recognition of anything anatomical. Tom Mylan's version, from The Meat Hook Meat Book, is sure to twist some arms: a little funky, a little boozy, and rich enough to be dessert. More

Chocolate Marquise

A handsome ramekin of dark chocolate mousse is a Seriously Bitter Sweet indulgence. Take the time to make the Cocoa Bean Cream to serve on top; the cocoa nibs add a depth that complements the mousse beautifully. More

Mango Mousse Pie

This is a light and refreshing mousse pie made with mango puree, which you can make using fresh or frozen mangoes pureed in a blender, or with puree purchased from the store. Unlike many mousses, this one contains no egg whites and relies on whipped cream to give it volume and gelatin to stabilize it. I love serving this pie in the springtime, when mangoes are at their peak. More

White Chocolate and Raspberry Frozen Mousse Bombes

If you're ever in the mood to put together a fancy dessert at home, mousse bombes are a fantastic way to go. They satisfy my craving for many things at once; a little cake, a little frozen mousse, and a surprise bit of fresh fruit, jelly, or nuts. Best of all, they have a gorgeous, smooth shell of chocolate that looks as beautiful as it tastes, giving you the dramatic payoff of a plated dessert with just a little effort. More

Black Bottom Peanut Butter Mousse Pie

This is my new favorite expression of the chocolate and peanut butter combination. The chocolate layer, which is not quite a ganache but not quite a pudding, complements the light, airy peanut butter mousse perfectly. The graham cracker crust provides a crunchy contrast, and the whole thing feels very adult. Or maybe, more accurately: adult, with a nod to childhood. More

Vegan Mocha Mousse

The nuttiness of tofu provides a nice base for the rich chocolatiness and bitter edge of coffee in this mousse. The flavors play nicely together, but definitely don't bother making this if you're not a fan of tofu—there's no mistaking it. More

Simple Chocolate Mousse

This recipe is from one of Pierre Hermé's books, and is therefore bulletproof. You'll see how specific the directions are, which is incredibly helpful. Feel free to use a hand mixer, or even your own muscle power, to beat the egg whites More

Healthy & Delicious: Greek Yogurt Lemon Mousse

Light, airy, and fresh, this mousse made with Greek yogurt is perfect for warmer weather. Depending on your serving size, each portion falls between 100 and 135 calories, with virtually no fat, as well. Top it with a few berries, and it's a healthy dessert in every sense. Ultimately, I don't want (or need) to be cured of my lifelong M&M addiction. But it's desserts like these that make me feel a little better about it. More

Cook the Book: Red Pepper Mousse with Garlic Toasts

This week we've been focusing on not only vegetarian dishes from The Vegetarian Option by Simon Hopkinson, but also warm weather meals. I thought I'd share a recipe that embodies one of my favorite ways to eat during the warmer months. Instead of spending an hour or two in a hot kitchen, chopping, sautéing, and roasting away, I prefer to make a meal out of what would normally be considered hors d'œuvres or snacks. More

Cook the Book: Chocolate Mousse with Cardamom Seeds

This Chocolate Mousse with Cardamom is a dessert that anyone would be thrilled to eat at a restaurant that has "special occasion" written all over it, yet you can make it at home in about an hour, and most of that hour is the time that is spent cooling in the fridge. The best part about making chocolate mousse at home is that you end up with a big bowl of chocolate mousse. More

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