How to Love Mousse

Mousses are a culinary paradox: at once both airy and rich, both creamy and light. Whatever their magic, we love them to end any sort of meal.

Ricotta and Coffee Mousse

Ricotta and Coffee Mousse
Elegant and easy to prepare, a classic mousse flavored with espresso and topped with a dusting of chocolate is a great way to end a romantic meal.Helen Rosner

Debesmanna (Cranberry Mousse)

Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. Back to Riga Revisited »Todd Coleman
Corsican Lemon Mousse

Corsican Lemon Mousse

This rich, silky mousse brightened with tangy lemons makes an elegant end to a meal.Todd Coleman

Chocolate Mousse

Chocolate Mousse
This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955.Todd Coleman

Pumpkin and Bourbon Mousse

Pumpkin and Bourbon Mousse
All the traditional flavors of pumpkin pie combine in this satisfying, creamy mousse.Todd Coleman
White Chocolate-Cream Cheese Mousse

White Chocolate-Cream Cheese Mousse

In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.Todd Coleman
Rhubarb Mousse

Rhubarb Mousse

This sweet-tart creamy dessert can be eaten chilled or frozen in ramekins. Get the recipe for Rhubarb Mousse »Todd Coleman
Strawberry Mousse

Strawberry Mousse

This pretty pink strawberry dessert should be chilled before enjoying—make it a day ahead and freeze for an especially refreshing treat. Get the recipe for Strawberry Mousse »Helen Rosner