8 different mousse ideas to try for dessert

There is no shortage of ideas

different mousse

to try, but there’s always that “flea behind the ear”: which recipes are worth trying? In the vast repertoire of Guia da Cozinha there are thousands of tested and approved recipes and hence, we have brought you a careful selection of the mousse recipes that are

The best of the best

. To find out how to make these delicious treats at home, just check out the ingredients you need and the step-by-step instructions below! Check out these 8 different and delicious tips:

Chocolate Strawberry Mousse

Strawberry Chocolate Mousse – Photo: Shutterstock
Time:

1h (+4h fridge)

Performance:

8 portions

Difficulty:

easy

Ingredients:

• 1 cup butter (unsalted)
• 1 can of condensed milk
• 1 jar of cream (300 g)
• 1 sachet of unflavored gelatin powder
• 3 tablespoons of water
• 2 boxes of strawberries (600g)
• chocolate tails and strawberries to decorate

Method of preparation:

1. Beat the butter in the planetary mixer and, without ceasing to beat, slowly add the condensed milk.
2. Beat until it becomes a whitish cream.
3. Still in the mixer, combine the melted chocolate, the cream and the gelatin hydrated in the water and dissolved in a bain-marie.
4. In a large bowl, alternate layers of cream and strawberry, with the last layer being cream.
5. Decorate with sprinkles and strawberries.
6. Refrigerate for 4 hours and serve.

creamy kiss mousse

Beijinho mousse recipe – Photo: Rodrigo Moreira
Time:

30 minutes

Performance:

4 portions

Difficulty:

easy

Ingredients:

• 1 can of condensed milk
• 1 tablespoon of salted butter
• 2 sieved yolks
• 50 g of grated coconut
• 1 jar of cream (300 g)
• grated coconut for dusting
• 4 cloves to decorate

Method of preparation:

1. In a pan, mix the condensed milk, butter, egg yolks and grated coconut.
2. Bring to a low boil, stirring constantly until bubbly.
3. Cook for 3 minutes and turn off.
4. Remove from the heat, stir in the cream and pour into 4 glasses.
5. Sprinkle with grated coconut, place the clove in the center and serve.

Mango mousse with pepper jelly

Mango mousse with pepper jelly – Photo: Shutterstock
Time:

1h (+3h fridge)

Performance:

10 portions

Difficulty:

easy

Ingredients:

• 1 bag of unflavored gelatin
• 1/2 cup (tea) of milk
• 1 can of condensed milk
• 3 medium mangoes chopped
• 1 cup (tea) of sugar
• 1 cup whipping cream (cold)
• 1 tablespoon of pepper jelly
• 4 whipped egg whites
• peppers to decorate

Method of preparation:

1. Drizzle the gelatin in cold water and dissolve in a double boiler according to package directions.
2. Put all the ingredients in the blender, except the egg whites.
3. Blend until the mango is finely chopped.
4. After beating, fold the egg whites into the blender mixture.
5. Place in refractory or individual bowls.
6. Refrigerate for 3 hours. Decorate with the peppers before serving.

acai mousse

Acai mousse – Photo: Stela Handa
Time:

1h (+4h fridge)

Performance:

4 portions

Difficulty:

easy

Ingredients:

• 1 pack of açaí or grape flavored jelly
• 2 bags of frozen acai pulp
• 1 cup boiling water (tea)
• 395g or 1 can of condensed milk
• 1 jar of cream
• 2 bags of frozen acai pulp

Method of preparation:

1. Dissolve the gelatin in the water and blend in a blender with the other ingredients.
2. Put it in bowls and take it to the fridge for 4 hours.

black forest mousse

Black Forest Mousse – Photo: Stela Handa
Time:

20 min (+2h in the fridge)

Performance:

8 portions

Difficulty:

Easy

Ingredients:

• 400 g of chopped dark chocolate
• 2 cups cream (dairy)
• 2 egg whites
• 1/2 cup (tea) of crushed cherries in the drained syrup
• Flakes of bittersweet chocolate, sour cherries in syrup and whipped cream for decoration

Method of preparation:

1. Melt the chocolate in a water bath and beat in a blender with the cream until smooth.
2. Transfer to a bowl and gently fold in the egg white and cherry.
3. Transfer to bowls and refrigerate for 2 hours.
4. Remove from the oven, decorate with chocolate zest, cherry, whipped cream and serve.

Pumpkin mousse with peanuts

Pumpkin and peanut mousse – Photo: Stela Handa
Time:

30 mins (+4h in the fridge)

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 300 ml of cold fresh cream
• 2 tablespoons of sugar
• 1 1/2 cups (tea) mushy pumpkin jam

Syrup

• 2 tablespoons of butter
• 1/2 cup unsalted peanuts (peeled)
• 1/2 cup (tea) brown sugar
• 1 box of cream (200g)

Method of preparation:

1. For the syrup, melt the butter in a pan over low heat.
2. Add the peanuts and stir for 3 minutes or until just starting to brown.
3. Add the sugar and cook for 3 minutes or until completely dissolved.
4. Add the cream and cook for 5 minutes or until thickened. Leave to cool and reserve in the fridge.
5. Whip the cold cream in the mixer until it begins to thicken.
6. Add the sugar little by little, beating until you get a whipped cream.
7. Gently mix with the pumpkin jam and pour into glasses.
8. Refrigerate for 4 hours. Spread the syrup and serve.

Passion fruit mousse

Traditional passion fruit mousse – Photo: Shutterstock
Time:

30 minutes (+2 hours in the fridge)

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 1 sachet of unflavored gelatin powder
• 1 cup of passion fruit juice concentrate
• 1 can of condensed milk
• 1 jar of cream
• 1 egg white beaten until stiff

Syrup

• 1/2 cup (tea) of water
• 3 tablespoons of sugar
• 1 teaspoon cornstarch

Method of preparation:

1. First, to make this passion fruit mousse recipe, in a pan start sprinkling the gelatin over the juice and let it sit for 5 minutes.
2. Bring to a low heat, in a bain-marie, to melt but without boiling.
3. Mix with condensed milk and sour cream, pour into a bowl and mix the whites with a spoon.
4. Refrigerate for 2 hours
5. Beat the pulp with half the water in the blender, using the pulse button, just to loosen the seeds.
6. Pour into a saucepan, add the sugar, the cornflour dissolved in the remaining water and bring to a low heat, stirring constantly, continue like this until it thickens.
7. Leave to cool and spread on the mousse.
8. Serve and enjoy!

Mousse 2 chocolates

Mousse 2 chocolates – Photo: Stela Handa
Time:

1h (+2h of fridge)

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 1 can of condensed milk
• 1 cup of water (tea)
• 4 tablespoons of sugar
• 2 tablespoons of chocolate powder
• 100 g of chopped semi-sweet chocolate
• 3 tablespoons of butter
• 200 g of chopped milk chocolate
• 2 cans of whey-free sour cream
• 200 g of finely chopped white chocolate
• 2 egg whites
• 1/2 teaspoon salt

Method of preparation:

1. For the syrup, in a pan mix 1/3 of the can of condensed milk, water, sugar and chocolate powder.
2. Cook over low heat for 20 minutes, stirring occasionally, or until reduced by half.
3. Remove from the heat, stir in the chopped semisweet chocolate and 1 tablespoon of the butter and stir until completely melted. Leave to cool and reserve in the fridge.
4. Melt the milk chocolate in a double boiler with 1 tablespoon of butter.
5. Remove from heat and add 1 can of cream and 1/3 of condensed milk.
6. Repeat the procedure with the white chocolate.
7. Beat the egg whites in a mixer or with a hand whisk with the salt.
8. Divide among the creams and mix gently with a spoon.
9. Pour the dark mousse into 6 individual bowls and cover with the light mousse.
10. Refrigerate for 2 hours or until solidified. Serve topped with chocolate sauce.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.