HELEN ROSNER
Techniques

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.

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 »

Corsican Lemon Mousse
Corsican Lemon Mousse

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

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. Get the recipe for Chocolate Mousse »

Pumpkin and Bourbon Mousse
Pumpkin and Bourbon Mousse

All the traditional flavors of pumpkin pie combine in this satisfying, creamy mousse. Get the recipe for Pumpkin and Bourbon Mousse »

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.

Rhubarb Mousse
Rhubarb Mousse

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

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 »

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