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Raspberry Mousse

13 Sep

September 13th, 2015

I played with berries again and this time it’s for raspberry mousse. I made something very similar awhile back, but with strawberries. With a little bit of tweaking, I substituted strawberries with raspberries and the results were still the same- phenomenal.

Folding in fresh raspberries with the mousse gives it more texture but you can also omit them if you prefer a smooth consistency. The mousse is thick enough to use as a filling for cakes, which I’ll try next time. For this occasion I opted to use mini jars for individual servings for a dinner get-together. 



Raspberry Mousse, I modified the strawberry mousse from Miette’s book, in which I made here:

1 bag of frozen raspberries
⅓ C sugar
juice from half a lemon
1 T cold water
2 tsp powder gelatin
¾ C heavy cream
fresh raspberries

Y= enough to fill five 5-oz jars


  1. Heat raspberries, sugar, lemon juice, water in a saucepan. Let it come to a boil then reduce the heat. Simmer for 10-15 minutes, while stirring occasionally.
  2. Bloom gelatin in the cold water by mixing the two together in a small bowl.
  3. Meanwhile, strain the raspberry mixture into a clean bowl. Discard the raspberry pulp.
  4. Return the raspberry juice back to the saucepan. Add the gelatin mixture.
  5. Heat and stir until the gelatin dissolves.
  6. Strain into a clean bowl.
  7. Place plastic wrap directly on the surface and chill for a few hours or overnight in the refrigerator.
  8. In a clean mixer bowl whip the heavy cream to stiff peaks.
  9. Fold raspberry mixture and fresh raspberries into the cream. (If the raspberry mixture solidified overnight, slightly heat until it becomes a liquid state. You want the mixture to be melted but not super hot, otherwise this will melt the whipped cream. For a more intense flavor, fold in more raspberry mixture.)
  10. Divide into serving cups. Garnish with more raspberries. Refrigerate until ready to eat.



Rocky Road Mousse Cups

26 Aug

August 26th, 2015

Rocky road is one of my favorite fun flavors when it comes to ice cream. My ultimate go-to flavor is either coffee or cookies ‘n’ cream, but when I’m feeling a little out of the ordinary I will choose rocky road ice cream if it is available. Thus, that is how these rocky road mousse cups came about. I originally planned for chocolate pudding, but switched it up by adding some toasted, chopped almonds and marshmallows. I couldn’t help it but I had to torch the marshmallows for some added effect. 

My only regret is not making a double batch of these!





Rocky Road Chocolate Mousse

¼ C sugar
1 ½ tsp cornstarch
pinch of salt
⅛ C cocoa powder
1 C milk
2 yolks
2 tsp butter
½ tsp vanilla extract
½ C heavy cream
½ C crushed almonds, toasted
½ C – 1 C mini marshmallows

Y= enough for four 3-oz cups (Recipe can be doubled)


  1. In a saucepan, whisk together sugar, cornstarch, salt and cocoa powder.
  2. Add the milk and yolks. Whisk to combine.
  3. Cook on medium heat, while constantly stirring and whisking.
  4. Continue to cook until the mixture starts to bubble and thickens, about 5-10 minutes.
  5. Strain into a clean bowl.
  6. Stir in butter and vanilla extract.
  7. Place plastic wrap directly on the surface and chill overnight in the refrigerator.
  8. The following day, in a clean mixer bowl whip the heavy cream to stiff peaks.
  9. Fold the whipped cream into the chilled chocolate mixture along with the toasted almonds and marshmallows.
  10. Divide into serving cups. Refrigerate until ready to eat.




Berry Mousse Cups

10 Jul

July 10th, 2015

This post is a few days late, as I made these berry mousse cups for the 4th of July weekend. Our friends invited us to a bar-b-que and I offered to bring desserts. I envisioned a festive dessert and knew I had to incorporate the red, white, and blue patriotic colors. I opted for vanilla flavored mousse with alternating layers of blueberry and strawberry compote. The mousse by itself tastes good, but the compotes add some dimension.

The beauty of making compotes is that you can eyeball the ingredients, as you can adjust the sweetness along the way.  The measurements below are rough estimates. The different components should be made a day ahead to allow adequate time to cool and can be assembled the following day. I used 5 oz shiny plastic cups, but feel free to use any type of glass jars. Since I was serving these at a bbq, I wanted the convenience of an easy cleanup.DSC_0428



Vanilla Mousse

⅔ C sugar
¼ C cornstarch
¼ tsp salt
2 ½ C milk
4 yolks
2T butter
1 tsp vanilla extract
1 C heavy cream

Y= enough for twelve 5-oz cup


  1. In a saucepan, whisk together sugar, cornstarch, salt, milk and yolks.
  2. Cook on medium heat, while constantly stirring and whisking.
  3. Continue to cook until the mixture starts to bubble and thickens, about 5-10 minutes.
  4. Strain into a clean bowl.
  5. Stir in butter and vanilla extract.
  6. Place plastic wrap directly on the surface and chill overnight in the refrigerator.
  7. The following day, in a clean mixer bowl whip the heavy cream to stiff peaks.
  8. Fold in the whipped cream into the chilled mixture. Refrigerate until ready to assemble.

1 bag of frozen blueberries (For the strawberry compote, replace blueberries with strawberries. You can also use fresh strawberries, which I did)
⅛ – ¼ C sugar (if you like a sweeter compote add more sugar)
2 T water
1T cornstarch


  1. In a saucepan, combine the blueberries, sugar and water.
  2. Allow the mixture to come to a boil, then reduce heat to low.
  3. Simmer on low for about 10-15 minutes, stirring occasionally to break up the berries.
  4. In a small bowl, mix cornstarch and a little bit of water to dissolve.
  5. Add the cornstarch mixture to the berries and simmer for a few minutes, while stirring.
  6. Transfer compote to a clean bowl and allow to cool for a few hours or overnight in the refrigerator. Compote will thicken as it cools.
  7. Repeat above steps with strawberries.

To Assemble

  1. In 5 oz plastic cups spoon alternating layers of strawberry compote, mousse, and blueberry compote.
  2. Chill mousse cups until ready to serve.

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Individual Chocolate Mousse Cakes

29 Mar

March 29th, 2015

These individual mousse cakes have been on my to-do list for a while and I finally got around to them. I used a thin layer of chocolate cake as the base, but any cake flavor will do. I just happened to have chocolate cake left in my freezer and put that to use. Mousse, in general, have a lighter and airy texture because whipped creamed is used and folded into the chocolate mixture. For this reason, I am a fan of mousse desserts- whether it is chocolate mousse or a fruit-based mousse.

The next time I make this recipe, I will be sure to double the ingredients, as the following recipe yielded only three 3×3 inch rounds.

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Chocolate Mousse
216g dark chocolate, chopped
432g heavy cream
48g yolks
48g sugar

Y= enough to make 3- 3×3 inch individual cakes.


  1. Melt the chocolate over a double boiler. Set aside and keep warm.
  2. Whisk heavy cream until soft peaks. Set aside and refrigerate until ready to use.
  3. In a small saucepan, combine the sugar and just enough water to coat the sugar. Stir to combine. Using a wet brush, brush the sides of the pan to remove any sugar.
  4. Heat the sugar-water mixture until the temperature reaches 240F (soft-boil).
  5. As the sugar-water mixture is heating, place egg yolks in a mixer bowl and whisk on medium speed until light and fluffy.
  6. Once the sugar-water mixture reaches 240F, carefully pour the mixture to the whisking egg yolks. Be sure to turn the mixer to the lowest speed to prevent the hot sugar mixture from splashing. Once all the sugar is added, whisk for a few seconds to combine.
  7. Add the yolk-sugar mixture to the melted chocolate. Use a spatula to fold together.
  8. Start folding in some of the whipped cream to the chocolate mixture.
  9. Continue to fold in the rest of the whipped cream.
  10. Pipe the mousse into prepared cake rings. (I prefer to pipe the mousse to avoid major air bubbles).
  11. Allow the mousse to set in the refrigerator for about an hour (or overnight) before unmolding.
  12. Carefully unmold. Garnish with cocoa powder, dollop of whipped cream and cocoa nibs if desired. Keep mousse cakes refrigerated. Remove and allow them to come to room temperature for about 10 minutes before serving.
  13. Note:  I used 3×3 inch cake rings and lined them with clear acetate strips.


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Strawberry Mousse in Mason Jars

2 Feb

February 2nd, 2015

Valentine’s day is around the corner and I’m starting the Vday desserts early. My first round of desserts for this Hallmark Holiday is a light strawberry mousse with a graham cracker crumb bottom. I adopted the mousse recipe from Miette’s baking book. They use this mousse recipe for their Strawberry Charlotte cake, but I turned it into individual serving sizes in these adorable mini mason jars I found. It’s like taking a shot of delicious sweetness. Instead of using fresh strawberries, I grabbed a package of frozen strawberries, which worked out the same. Let me tell you, my kitchen was filled with strawberry aroma as they cooked on the stove top.

Another option is to make a layered mousse cup, alternating with the graham crumbs and mousse. I opted to put the crumbs at the bottom and top and topped them off with strawberry chunks that I reserved when straining the strawberry juice. These jars of heaven are definitely cute for entertaining, and even more delicious to taste! Here’s to the beginning of February and to the countdown to Valentine’s Day!

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Graham Cracker Crumbs Bottom
¾ C graham cracker crumbs
1T sugar
½ tsp cinnamon
2T melted butter

Y= enough to fill the bottom of six 4 oz mason jars and for toppers


  1. Combine crumbs, sugar, and cinnamon in a bowl. Stir to mix.
  2. Add melted butter and mix to combine.
  3. Spread crumb mixture on parchment-lined sheet pan. Bake at 320F for 8-10 minutes.
  4. Remove from oven. Set aside to cool.

Strawberry Mousse, adopted from Miette’s book
1-16oz bag of frozen whole strawberries (Miette uses fresh strawberries)
1/3C sugar
1 tsp lemon juice
1T water
2 tsp gelatin
3/4C heavy cream

Y= enough to fill six 4 oz mason jars


  1. Combine strawberries, sugar, lemon juice, and water in a saucepan. Heat on medium heat, stirring occasionally, until the mixture becomes juicy.
  2. Strain the strawberry juice into a clean bowl. Set aside the strawberry pulp.
  3. Take about half of the juice and return it back to the saucepan.
  4. Sprinkle gelatin over the other half of the juice. Whisk to combine.
  5. Add the gelatin-juice mixture to the pan with the rest of the juice. Heat on low until gelatin dissolves, whisking slightly.
  6. Strain the juice into a clean bowl. Allow to cool completely.
  7. Whisk the heavy cream to a medium peak.
  8. Fold in the cooled strawberry juice, a little at a time until streaks are gone.
  9. To assemble: Fill bottom of jars with some of the graham cracker crumbs. Spoon or pipe strawberry mousse to fill the rest of the jar.
  10. To garnish: Top with some of the strawberry pulp and any leftover graham crumbs. Refrigerate to chill before serving.
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Chocolate Mousse Cake

1 Jul

July 1st, 2012

Happy first of July! In celebration of July, here’s a very chocolatey treat- a chocolate mousse cake. The cake consists of two layers, filled with chocolate mousse in the center. Once the mousse was set, I topped off the cake with a layer of espresso ganache. Chocolate + espresso…who can resist?

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