Mousse
Mousse is the modern day version of pudding. Originally, the word mousse came from the French term meaning "foam" or "froth". This frothy, elegant dessert is as easy as pudding to make. All mousses are made about the same way. Most recipes begin with a liquid mixture like cooled, melted chocolate or pureed fruit. Stiffly whipped egg whites or whipped cream are then folded into the liquid mixture. Once combined, mousses need to set either in a mold or individual serving glasses. Mousses can also be used in trifles or between layers of a cake.I hope you enjoy the below recipe and the recipe links below that.
Jamoca Mousse
2/3 cup semi-sweet chocolate chips
2 teaspoons instant coffee, dissolved in 1 tablespoon of hot water
4 eggs, separated
2 teaspoons brandy
whipped cream
Place chocolate and coffee in top of double boiler. Stir until chocolate is melted. Remove from heat and carefully blend in egg yolks. Beat egg whites until stiff and gently fold into chocolate mixture with brandy. Spoon into individual serving dishes. Chill at least 4 hours. Serve topped with whipped cream.
Chocolate Mousse
This recipe from Brian Edmonds is made in the blender.
Coffee Mousse
Juan Valdez's recipe calls for coffee concentrate and brown sugar.
Janes Sinfully Divine Chocolate Mousse
The use of Amaretto liqueur is part of the reason this recipe from WRIC TV is so sinful.
Lemon Mousse
The Healthy-Gourmet offers this fat-free recipe.
Orange Mousse
This recipe from Calorie Control uses a sugar substitute and a lower amount of fat.
Pecan Mousse
Here's another very interesting recipe. This recipe from Living Foods is made in a dehydrator.
