379 mousse recipes

Velvety no-bake chocolate mousse filling scented with almond extract, piled into a flaky pie shell, and topped with cherry pie filling and toasted almonds. Chills to a sliceable, silky set in just 4 hours.

Peanut brittle Bavarian ring with a coffee-flavored gelatin mousse of whipped cream and egg whites over a crunchy peanut brittle base. A retro no-bake dessert with a cloud-like texture and caramel crunch.

Turtle pie layers a pecan-chocolate cookie crust with melted caramel, silky chocolate ganache mousse, and clouds of whipped cream. No-bake-ish dessert that pulls all the candy-bar flavors into one chilled pie.

A make-ahead chocolate wafer crumb mix that stores for 6 months. Pull out a cup or two anytime you want a fast no-bake pie crust for cheesecake, mousse pie, or ice cream pie.

Cold orange truffle souffles: an airy Grand Marnier orange mousse set in collared ramekins to rise like a baked souffle, each hiding a chocolate truffle in its center. A no-bake, make-ahead showstopper dessert.

Indulge in this creamy homemade trout pate terrine recipe with a rich crab sauce, ideal for beginners seeking "easy seafood appetizers for parties," "French-inspired fish terrine at home," or "gourmet trout mousse with crab reduction."

A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.

Pineapple sponge is an old-school no-bake dessert built from beaten egg whites, gelatin, and crushed pineapple folded into a cloud-light fruit mousse. A retro church-cookbook classic with banana, orange, and toasted nuts.

A triple-threat chocolate dessert worthy of its name: brownie shell, coffee-Kahlua chocolate mousse filling, and a glossy chocolate-coffee glaze finished with chocolate curls. Twenty ounces of chocolate across three layers. Slice thin. Share grudgingly.

Citrus angel pie features a baked meringue crust layered with lemon curd and whipped cream. The shell stays crisp at the edges while the cream and curd settle into a tangy, mousse-soft filling that chills until you're ready to serve.

Light and fluffy kinda like a mousee :) A bit of bisquick mix avoids making a pie crust.