The beauty of chocolate mousse is that it doesn't need to be served with anything - it always hits the spot on its own. However, if you do want to jazz it up, you can add fruit or an extra layer ...

This chocolate mousse is for any serious chocaholic. The silky-smooth feel from the pastry cream together with the melted dark chocolate gives an extra-rich flavor. For the crème pâtissière ...

Nadiya's quick chocolate mousse has a secret ingredient ... Serve with whipped cream if desired, with an extra sprinkling of hazelnuts on top and an optional dusting of cocoa powder.

You can even find an unexpected tip from chocolate expert Alice Medrich on making your mousse extra light and fluffy.

This light and creamy strawberry mousse is one of the best things to arrive at your spring or summer dessert table! Made with ...

"I first tasted this unusual combination at a New Zealand Olive Association annual conference many years ago," says Helen, of this mousse recipe. "Ray McVinnie, the well-known chef and food writer ...

While traditional mousse recipes are made with eggs, caster sugar, cream ... 100g of 70% cocoa dark chocolate Two tablespoons cocoa powder One tablespoon extra virgin olive oil (plus extra ...

Using a rubber/silicone spatula, fold the whipped cream into the melted chocolate. Once fully combined, transfer the mousse into individual serving dishes and chill for at least 2 hours.

Why have a little chocolate when you could ... Stella Parks is a whipped cremeux (“creamy” in French), described as a cross between pots de crème and mousse. The texture is just the right ...

Add cacao powder, coconut cream (optional), vanilla essence, and a little bit of sea salt to the sweet potatoes. Blend everything again until it turns into a smooth texture. Put the mousse into jars.