As if the chocolate-hazelnut spread gianduja isn't delicious enough straight off the spoon, Grace Parisi has folded in whipped cream and creme fraiche to create a truly decadent (and ridiculously easy) mousse. For a supereasy ice cream sandwich, spoon the mousse between chocolate wafers and freeze overnight.
Yigit Pura became intrigued with the idea of coupes--the ice cream-based desserts usually served in a glass of the same name--about five years ago. "They're so simple and you can layer them with almost anything to create different flavors, textures and even temperatures," he says. His ultra-chocolaty version combines cocoa nib mousse with chocolate cream and chocolate wafer cookies. The salty hazelnut crumble topping is versatile--Pura recommends using it to replace streusel in just about any dessert.
This crostini from Karen Small at the Flying Fig in Cleveland, topped with goat cheese mousse, red-wine caramel and strawberry compote, is a delightful example of a dish that combines sweet and savory. Each component can be used in a variety of sweet and savory ways: The caramel, for instance, is great drizzled over pecorino cheese or vanilla ice cream.
Any chocolate and peanut butter lover will adore this elegant dessert from pastry chef Rachel Lansang-Hidalgo. Lansang-Hidalgo tops a rich milk-chocolate mousse with a roasted-peanut cream and addictively crunchy cornflakes mixed with peanut butter, milk chocolate and peanuts.
This mousse is a terrific way to end Thanksgiving dinner because it's appropriately indulgent, but also light and tangy. It uses ginger in three forms--fresh, ground and candied--for layers of heat and flavor.
This pie is a creamy, decadent holiday show-stopper. With a butterscotch pie base topped with a homemade vanilla cream, all you'll hear around your holiday table will be sighs of dessert-filled satisfaction.