This delicious fruit mousse is wonderfully light and incredibly easy to make. It just takes five minutes, three ingredients and a food processor. The result will delight even your pickiest guests.
'mousse' on Serious Eats
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.
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.
This flourless chocolate souffle cake is so creamy-chocolatey, it's practically a mousse in cake form.
Tangy, sweet, and spiced with cardamom, this Bakeless Sweets yogurt mousse is what you want to whip up on a hot summer night.
Like malted milkshakes? This simple and creamy dessert is a blast of milk chocolate and malt, with crunchy malt candy on top.
This guilt-free chocolate angel food cake is moist and light, and flavored with juicy orange and deep dark espresso.
This gingery, citrusy mousse is served at Meyers and Chang in Boston.
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.
This pie honors the classic Girl Scout cookie by combining an oaty cookie crust and a smooth peanut butter mousse filling. Of course a few Do-Si-Dos are the perfect topping.
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.
This cake, with its tiers of moist chocolate cake refreshed with hazelnut liqueur and airy drifts of chocolate, Nutella, and toasted hazelnut mousse, transports me the memory of a small bowl of Baci in the living room.
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.
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.
[Photograph: Liz Gutman] This is more a technique than a recipe, but it's a lot of fun. It results in a light yet deeply chocolatey mousse that's totally vegan and dairy free. If you overwhip the first time around, it's...
The mousse is light and fluffy, but with amazing depth thanks to the malt and coffee notes in the beer teamed up with rich dark chocolate. And then the chewy, crisp-edged cookies...I had to bag them up to stop eating them.
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
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.
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.