363 mousse recipes

Light and creamy tuna mousse blended with cottage cheese, tomato sauce, and fat-free mayo, set in a gelatin mold with crunchy celery and onion. An elegant low-fat appetizer or lunch.

Minty chocolate mousse blends scalded half-and-half with chocolate chips, an egg, and creme de menthe in the blender. Sets in an hour for a 5-minute date-night dessert.

Eggnog mousse with rum, brandy, nutmeg, and whipped cream set with gelatin. A light, airy holiday dessert topped with crushed peppermint candies that tastes like eggnog in cloud form.

This mousse is different from sweet cheese mousse, I do prefer this one!

Chocolate hazelnut mousse blends bittersweet chocolate, cocoa, and Frangelico into a silky pudding-based mousse, topped with toasted hazelnuts. A lighter make-ahead dessert for dinner parties.

Four chocolate bars and 45 seconds in the microwave create instant molten mousse that's more pudding than traditional mousse but 100% crowd-pleasing.

A frozen chocolate mousse loaf made with melted Milky Way candy bars, semi-sweet and unsweetened chocolate, Italian meringue, and whipped cream. A make-ahead dessert that slices like ice cream cake.

Silky, chilled crab mousse with Neufchatel cheese, yogurt, and a horseradish zing. A lighter take on the classic seafood spread that's elegant enough for any gathering.

A light and scrumptious mousse that tastes great plain or with crackers and vegetables.

This mousse is very quick and simple, and very tasty!

Passion fruit mousse blends fresh passion fruit pulp with sweetened condensed milk, served chilled inside the emptied fruit shells with a cherry on top. Two-ingredient tropical dessert.

Classic white chocolate mousse builds an Italian meringue base with hot sugar syrup, then folds in melted white chocolate and rum-spiked egg yolks. A silky French restaurant dessert.

Mint white chocolate mousse folds melted white chocolate, green creme de menthe, whipped cream, and egg whites into a pale, airy dessert. A refreshing dinner-party finish.

Cold crabmeat mousse with cream cheese, celery, and Worcestershire set in a gelatin mold. A creamy retro appetizer spread that pairs beautifully with club crackers.

Pumpkin mousse layered three ways: a warmed pumpkin-cream cheese-yolk base, folded with whipped cream and beaten egg whites, then chilled and topped with crystallized ginger.

White chocolate mousse with Frangelico hazelnut liqueur, lemon juice, and whipped cream stabilized with gelatin. A silky, restaurant-style make-ahead dessert.