Our Best Mousse Recipes
From a chocolate coupe with cocoa nib mousse to creamy pumpkin pie with white chocolate mousse, these mousse recipes are perfect for any occasion.
Extra-Creamy Chocolate Mousse
What sets Dominique Ansel's chocolate mousse apart from other versions of the dessert is that he folds in the chocolate just before serving.
Valrhona Chocolate Mousse
This ultra-rich, dense mousse shows off the unique, smoky character of Valrhona chocolate (which is from the Rhone Valley, like Chapoutier). It is made with a base of cooked egg yolks and sugar.
Pumpkin-and-White Chocolate Mousse Pie
This reimagined pumpkin pie from Mr. Holmes Bakehouse in San Francisco has an ethereal pumpkin-and-white-chocolate-mousse filling and a stellar, crunchy crust.
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.
Frozen Hazelnut Mousse Cakes with Armagnac
This sophisticated dessert was inspired by a recipe from Lindsey Shere, founding pastry chef at Chez Panisse in Berkeley, California.
Chocolate Coupe with Cocoa Nib Mousse
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.
Marcia Kiesel uses chestnuts to add a sophisticated flavor to a luxe chocolate mousse.
Silky Chocolate Mousse with Peanut Butter Crunch
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.
Butterscotch Mousse Pie
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.
Simple Chocolate Mousse
Culinary Editor-at-Large Justin Chapple has a tip for making mousse even easier: use a handheld blender to make this easy, delicious chocolate mousse.
Vegan Coconut-Chocolate Mousse
Traditional Mousse uses eggs and cream, both ingredients that make it off-limits to vegans. But this version leans on the power of coconut milk to make for a rich, sweet, plant-based dessert.
Harvest Mousse with Spiced Almond Tuiles
This fluffy mousse harnesses the power of butternut squash, but you could just as easily use canned or fresh pumpkin.