9 egg mousse recipes

Fluffy pumpkin pie with whipped egg whites folded into a rum-spiked custard, baked in a three-temperature method for a tall, mousse-light filling. Two pies for the holiday table.

Chocolate mousse cake with a full pound of bittersweet chocolate, 10 egg yolks, and 12 egg whites split between a low-baked cake base and a real chocolate mousse topping.

Spinach mousse made with blanched fresh spinach, egg whites and a drizzle of heavy cream, finished with a pinch of nutmeg. Cold, silky, no-cook starter for a French or Creole table.

A simple chocolate mousse with melted chocolate chips, whipped egg whites, yolks, and whipped topping folded together. Optional marbled finish gives it a streaked, gourmet look.

Chocolate silk mousse cake: a water-bath baked flourless-style cake with just a tablespoon of flour, ribbons of whipped eggs, and a glossy chocolate cream glaze.

Raspberry chiffon pie with a light, airy gelatin filling and a buttery toasted oat crust. Fluffy beaten egg whites give it a mousse-like texture.

Flourless chocolate mousse cake with a pound of butter, bittersweet and unsweetened chocolate, strong coffee, and 8 eggs. Dense, fudgy, and intensely chocolatey with no flour at all.

Chocolate mousse cake with semisweet chocolate, orange liqueur, and whipped egg whites folded into a rich batter. Part one covers the cake layers with a thin, flaky crust.

Mile high peach pie with a graham cracker crust and a frozen peach mousse beaten from finely chopped peaches, sugar, and egg whites. The 15-minute beat gives the filling its signature towering height.