Fresh bananas get stuffed into the bottom and on top of this luscious chocolate cream pie.
'mousse' on Serious Eats
This flourless chocolate souffle cake is so creamy-chocolatey, it's practically a mousse in cake form.
You've had frozen yogurt and many a mousse. But what about yogurt mousse? Tangy, sweet, and spiced with cardamom, Bakeless Sweets adds apricot to make a Mediterranean-tinged summer treat.
Like malted milkshakes? This simple and creamy dessert is a blast of milk chocolate and malt, with crunchy malt candy on top.
Mango mousse pie is one of my favorite choices for Easter, delivering a less filling note that's light and still decadent—the perfect finish to a heavy meal.
This week's pie is a tribute to Do-Si-Dos, the Girl Scout cookie made by sandwiching peanut butter cream between two crumbly, oat-y cookies.
If you're ever in the mood to put together a fancy dessert at home, mousse bombes are a fantastic way to go. They satisfy my craving for many things at once; a little cake, a little frozen mousse, and a surprise bit of fresh fruit, jelly, or nuts. Best of all, they have a gorgeous, smooth shell of chocolate that looks as beautiful as it tastes, giving you the dramatic payoff of a plated dessert with just a little effort.
This cake, with its tiers of moist chocolate cake refreshed with hazelnut liqueur and airy drifts of chocolate, Nutella, and toasted hazelnut mousse, transports me the memory of a small bowl of Baci in the living room.
Chocolate mousse is a deceptively heavy dessert. It tastes all fluffy and light, but in reality it is laden with cream, butter, and eggs. For this reason, I save it for special occasions. But Jell-O recently introduced Temptations Chocolate Mousse Decadence Mix with only 110 calories per serving. I was curious—could it satisfy my craving for a creamy, airy, chocolaty dessert?
In September I moved to tropical Singapore—about as far away from cornucopias and pilgrim hats as you can get. Without a gourd in sight, I sulked for a week from having missed a proper Halloween pumpkin carving, so I've been determined to not let pumpkin pie season pass me by too. After locating a grocery store that specializes in ingredients for displaced expats such as myself, I snatched up the last few cans of pumpkin puree and got to work.
The steps for making chocolate mousse seem fairly straightforward, but there are a lot of small details to keep in mind. For mousse perfection, the chocolate must be smooth and completely melted, the egg whites and sugar should be whipped to a medium peak consistency, and, most importantly, care must be taken when folding the meringue and the chocolate together to avoid deflating the mousse.
Making fun of tofu for being hippie-food is so 20 years ago. The coffee definitely punches up the chocolate flavor here, and makes it taste a little more sophisticated. But you could just as easily add some cayenne and a glug or two of dark rum.
You're never, ever, under any circumstances to mix water with chocolate, right? The water will cause the fat molecules in the chocolate to seize and clump up, and your chocolate is no good to anyone anymore. Right? Well, kinda. Here's how to make a mousse with just chocolate and water.
Not that I ever get sick of ice cream, but sometimes I want to vary my summertime dessert repertoire just a bit. Chocolate mousse is terrific option: creamy, fudgy, and cool, it can be prepared in advance and requires zero time in the oven. When it's so steamy and sticky outside you can barely muster the energy to stand up straight in the kitchen, what could be better than that?
What makes a great chocolate mousse? Well, it really depends on your tastes. Some people like a sweet, creamy chocolate mousse that's lighter than air. Others prefer a darker, denser flavor and texture. You can make mousse with milk, white, or dark chocolate, and it's easy to punch up the flavor with espresso, liqueur, sea salt, or any number of spices. We like this classic recipe from Pierre Hermé—and since it's from Hermé, you know it's gonna be bulletproof.