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

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

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

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

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

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

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