15 sweet mousse recipes to enjoy at Christmas
Why not choose a mousse recipe instead of the traditional log to finish off the holiday meal? It’s easy to make ahead, delicious in your mouth, and stands out as a lighter option! Chocolate, citrus fruits… We present 15 mousse recipes to enjoy this winter.
If we often think about the preparation of chocolate, however, there are many sweet mousse recipes. Citrus, fruit, coconut, vanilla… There’s something for everyone!
They usually consist of fruit puree, melted chocolate or flavored cream (vanilla, coconut, etc.), egg yolks beaten with sugar, and egg whites or whipped liquid cream.
for reduce incomeor you can substitute the following to try new flavors:
- Sugar with honey, agave or maple syrup;
- unsweetened condensed milk (pre-whipped) or liquid cream with vegetable milk;
- The preservation of egg whites, cooking water or legumes such as peas or white beans by aquafaba.
From the traditional chocolate recipe to more fruity preparations, it’s here 15 sweet mousse ideas to enjoy this winter.
© Shutterstock
© Shutterstock
© Shutterstock / De Vocht Karin
4/15 –
Praline foam
For 4 people. Crush 200 g of chocolate containing 50% praline. Put in a pot with 60 g of milk. Heat gently until the chocolate melts. Break 3 eggs and separate the white from the yolk. Add the egg yolks to the praline cream. Beat the egg whites. Add them gradually and gently to the praline preparation. Pour the mousse into the ramekins. Refrigerate for at least 4 hours.
© Shutterstock / Rimma Bondarenko
5/15 –
Apple and lemon mousse
For 4 people. Peel and chop 3 apples. Put them in a pot with 3 tbsp. horse etc. water and 80 g of powdered sugar. Mix everything together gently. Take the peel and juice of 1 lemon. Add the juice to the apple juice and mix everything. Leave to cool. Whip 30cl cold single cream vigorously. Gently stir into applesauce. Boil the lemon peel in boiling water for 5 minutes. Serve with a sprinkling of rind and mint leaves.
© Shutterstock / denio109
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7/15 –
Chocolate mousse and coffee
For 4 people. Melt 150g of chocolate in a bain-marie with ½ cup of very strong coffee. Add 100 g of sugar to the mixture. Cook gently for 4 minutes. Leave to cool. Crack 4 eggs, separate the whites from the yolks and reserve the yolks for another recipe. Beat the egg whites. Gently fold the egg whites into the chocolate and coffee mixture. Then pour the foam into the verrines. Put everything in the refrigerator.
© Shutterstock / Oksana Denezhkina
8/15 –
Ice cream mousse with white chocolate and mint
For 4 people. Melt 200 g of white chocolate in a bain-marie. Whisk 200ml of very fresh heavy cream into the whipped cream. Add 2 tbsp. c. chocolate cream. Gently mix in the rest of the cream, as well as 6 chopped mint leaves. Pour everything into verrines and freeze.
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9/15 –
Chocolate and mint mousse
For 6 people. Heat 25 cl of liquid cream and infuse a few fresh mint leaves for 20 minutes. While brewing, crush 200 g of dark chocolate. Then strain the cream and remove the mint leaves. Reheat the cream, then pour over the chocolate and stir to melt. Break 4 eggs and separate the white from the yolk. Beat the yolks with 100 g of sugar. Add them to the chocolate cream. Beat the egg whites. Gently fold them into the mixture. Then cool the preparation and put it in the refrigerator for a few hours.
© Shutterstock / marco mayer
10/15 –
Lemon mousse
For 4 people. Take the peel of 1 lemon and squeeze the juice of 2 large lemons. Separate the whites from the yolks of 3 eggs. Beat the yolks with 200 g of sugar until foamy. Then add the zest and 1 tbsp. horse etc. corn starch previously diluted in a little water. Put the preparation in a pot. Cook on low heat until thickened. Remove from fire. Add the lemon juice. Mix and cool. Beat the egg whites. Gently fold them into the lemon cream. Pour the mousse into ramekins and chill for at least 3 hours.
© Shutterstock / Liliya Kandrashevich
11/15 –
Orange chocolate mousse
For 4 people. Melt 100 g of dark chocolate in a bain-marie. Grate the peel of 1 orange. Break 3 eggs and separate the white from the yolk. Beat the yolks with 3 tbsp. horse etc. powdered sugar and orange peel. Add the melted chocolate in two stages. Beat the egg whites with a pinch of salt. Gently fold into the chocolate mixture a few times. Then pour the foam into ramekins and refrigerate for a few hours.
© Shutterstock / marco mayer
© Shutterstock / The charm of nature
13/15 –
Lime coconut foam
Collect the zest and juice of 1 lemon. Mix 150 ml of coconut milk, 70 g of grated coconut, 40 g of cane sugar and lemon juice in a salad bowl. Add 125 g mascarpone and mix everything. Whisk 20cl of very fresh liquid cream into the whipped cream. Gently fold in the coconut cream and lime. Pour the foam into the verrines. Sprinkle with lime zest. Put it in the refrigerator.
© Shutterstock / 18042011
14/15 –
Passion fruit mousse
For 4 people. Drain the pulp and juice from 10 passion fruits. Mix by adding a little fresh water to obtain 50 cl of liquid. Pass everything through a sieve to remove the seeds. Sprinkle the liquid with a little cinnamon. Separate the whites from the yolks of 4 eggs. Mix the yolk with 100 g of sugar. Add them to passion fruit juice. Pour the mixture into a pot and bring to a boil. Remove from fire. Add 5 sheets of gelatin previously softened in water. Leave the cream to cool. Beat the egg whites, then gently fold them into the cream. Pour the mousse into the ramekins. Refrigerate them for at least 3 hours.
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15/15 –
Kiwi and vanilla mousse
For 4 people. Mix the flesh of 6 kiwis and cut 7 into thin slices. Break 2 eggs and separate the white from the yolk. Beat the yolks with 50 g of sugar. Collect the seeds from 1 vanilla pod. Add the vanilla and kiwi puree to the egg/sugar mixture. Heat everything in a pot to thicken. Add 1 g of agar-agar to the puree. Leave to cool. Beat the egg whites. Mix 1 tbsp. c. vanilla extract. Add the whipped cream to the fruit puree. Arrange the kiwi slices in the bottom of the verrines, then pour the kiwi foam. Chill everything for at least 2 hours.
