Who doesn't love a good mousse dessert? They are light, they are fluffy, they are delicious... And they can be made with an amazing amount of flavours, not just chocolate! Here are some of my favourite and easy mousse recipes to try ASAP.
Jump to:
- What is a mousse
- Mousse FAQ
- Chocolate Mousses
- Dark Chocolate Mousse
- Vegan Chocolate Mousse with Aquafaba
- Chocolate Orange Mousse
- Vegan Avocado Chocolate Mousse
- Fruit Mousses
- Orange Mousse Cups
- Easy Strawberry Mousse
- Easy Passion Fruit Mousse
- Lemon Mousse with Lemon Curd
- Easy Double Raspberry Mousse
- Easy Eggless Mango Mousse
- Other Mousse recipes
- Easy Vanilla Mousse Cups
- Coffee Mousse
- Bonus: Mousse Cakes
- Strawberry Mousse Cake
- Mango Mousse Cake
- Double Chocolate Bavarois Cake
- Lemon Mousse Cake with Toasted Meringue
- Comments
What is a mousse
A mousse is a sweet or savoury preparation known for its light and airy texture. The French word "mousse" translates to "foam" in reference to the fluffy aspect of the dish.
A mousse is generally created by folding a whipped element - usually either whipped cream or whipped egg whites - into a flavoured base.
Once chilled, a mousse sets into a delicious fluffy and airy mixture that can be served as an individual dessert or used as a component of a larger desserts like layered cakes.
Mousse FAQ
The first element of a mousse is a flavoured base that usually consists of either a crème anglaise base, a custard or a chocolate ganache base.
- With a crème anglaise base (a light custard thickened only with egg yolks), gelatin is generally required to help set and stabilise the mousse like for this Orange Mousse.
- With a custard, whipped egg whites or cream can generally be directly folded into the base with no addition of gelatin or stabiliser. In my Vanilla Mousse recipe, the cream is added into the base directly and the whole preparation is whipped once chilled.
- Chocolate based mousses don't usually require a cooked custard base, relying mainly on the cocoa butter content of the chocolate to help set the dessert. For my Chocolate Orange Mousse, pasteurised egg yolks are mixed into the chocolate for extra richness then whipped egg whites are folded in.
The second element of a mousse is a whipped ingredient, generally either whipped cream (min 30% fat content) or whipped egg whites. With cream, you get a richer, more flavourful mousse. With egg whites, the mousse will taste and feel lighter.
Mousses can be thickened with a variety (or a combination) of ingredients / preparations:
- a custard base, thickened with eggs
- a flavoured based thickened with starch or flour
- gelatin (or a plant-based gelling agent such as agar agar powder) like for my Lemon Mousse.
- a high-fat dairy ingredient such as mascarpone or cream cheese.
Using a custard base thickened with a larger quantity of egg and/or cornstarch / flour is a good option to create a mousse without gelatin that is still relatively stable. I also recommend choosing whipped cream over egg whites as the cream has a much higher fat content that will help stabilise the mousse.
Chocolate Mousses
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Fruit Mousses
Other Mousse recipes
Bonus: Mousse Cakes
Comments
No Comments