Discover 6 ways to make mousse with simple and delicious ingredients

One of many people’s sweet tooth and favorite desserts, mousses are perfect for sweetening family lunches or everyday meals. Whether they are with classic chocolate or with fruit, they are always delicious and are able to please everyone.

That’s why it’s a great option to serve to guests, and best of all, the ingredients you already have in the fridge can be used to make delicious mousses! Check out our special list 10 ways to make mousse easily and with delicious ingredients!

Discover 6 easy mousses to make at home

three chocolate mousse

Time: 1h (+ 4h in the fridge)

Performance: 8 servings

Difficulty: easy

ingredients

• 300 g of melted semi-sweet chocolate
• 3 cans of sour cream (600g)
• 3 tablespoons of unflavored powdered gelatin
• 300 g of melted milk chocolate
• 300 g of melted white chocolate
• Milk and white chocolate flakes to decorate

Method of preparation

Mix the semi-sweet chocolate with 1 box of cream and 1 tablespoon of melted gelatin according to the instructions on the package. Spread on the bottom of a medium English cake pan lined with cling film and refrigerate for 1 hour. Mix the milk chocolate with 1 box of cream and 1 tablespoon of melted gelatin according to the instructions on the package. Spread the semi-sweet chocolate mousse in the mold and put it back in the fridge for 1 hour. Mix the white chocolate with the remaining sour cream and the remaining melted gelatin according to package directions. Spread over the mousses in the mold and put back in the fridge for 2 hours. Turn out onto a serving dish, decorate with chocolate chips and serve.

White chocolate mousse with passion fruit syrup

Time: 1h (+ 2h in the fridge)

Performance: 6 servings

Difficulty: easy

ingredients

• 1 tablespoon of cornstarch
• 1 can of milk (use the empty condensed milk can to measure)
• 2 eggs (egg whites and yolks separated)
• 1 can of condensed milk
• 200 g of chopped white chocolate

Syrup

• Pulp of 2 passion fruits
• 1/2 cup (tea) of water
• 1/2 cup (tea) of sugar

Method of preparation

In a pan, dissolve the cornstarch in the milk. Add the sifted yolks, condensed milk and put on low heat, stirring constantly until thickened. Remove from heat and stir in the chopped chocolate, stirring until completely melted.

Leave to cool covered with film to prevent a skin from forming. Beat the egg whites until stiff in a planetary mixer or with a hand whisk, and mix gently with the previous cream. Divide into small bowls and refrigerate for 2 hours.

Beat the passion fruit pulp with the water in the blender on the pulse button to not break the seeds and transfer to a pan. Add the sugar and bring to low heat, cooking for 10 minutes or until thickened. Let it cool down. Sprinkle the mousse with the syrup and serve.

Chocolate mousse in cup

Time: 30min (+ 2h in the fridge)

Performance: 20 units

Difficulty: easy

ingredients

• 300 g of chopped semi-sweet chocolate
• 100 g of minced milk chocolate
• 1 can of sour cream
• 2 egg whites
• 1 pinch of salt
• Milk chocolate flakes to decorate

Method of preparation

Melt the semi-sweet and milk chocolate in a bain-marie. Add the cream and mix. In a planetary mixer, whisk the egg whites firmly until stiff with a pinch of salt. Gently combine the melted chocolate and divide into individual cups. Refrigerate for 2 hours. Remove from the oven, decorate with chocolate chips and serve immediately.

Pumpkin mousse with peanuts

Time: 30min (+ 4h in the fridge)

Performance: 6 servings

Difficulty: easy

ingredients

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

  Syrup

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

Method of preparation

For the syrup, melt the butter in a pan over low heat. Add the peanuts and mix for 3 minutes or until golden brown. Add the sugar and cook for 3 minutes or until completely dissolved. Add the cream and cook for 5 minutes or until thickened. Let it cool and keep it in the fridge. Whip the ice cream in the mixer until it begins to thicken. Gradually add the sugar, beating until you get a whipped cream. Gently add the pumpkin jam and pour into glasses. Refrigerate for 4 hours. Spread the syrup and serve.

Neapolitan mousse in a cup

Time: 40min (+ 3h in the fridge)

Performance: 8 servings

Difficulty: easy

ingredients

• 300 g of chopped semi-sweet chocolate
• 3 cans of sour cream (600g)
• 1 sachet of powdered strawberry juice (35 g)
• 1 can of condensed milk
• 300 g of chopped white chocolate
• Strawberries and chocolate chips for garnish

Method of preparation

Melt the semi-sweet chocolate in a double boiler and mix with 1 box of cream. Distribute on the bottom of the individual glasses and refrigerate for 1 hour. In the blender, whisk the strawberry juice, condensed milk, and 1 more can of cream for 1 minute. Spread the semi-sweet chocolate mousse into the glasses and put it back in the fridge for another hour. Melt the white chocolate in a double boiler and mix with the last can of cream. Divide into glasses, over the strawberry mousse and put back in the fridge for another hour. Remove from the oven, decorate with strawberries and chocolate chips for serving.

Peach, mango and passion fruit mousse

Time: 40min (+ 3h in the fridge)

Performance: 8 servings

Difficulty: medium

ingredients

Peach mousse

• 1 sachet of unflavored powdered gelatin
• 1 cup of concentrated peach juice
• 1/2 can of condensed milk
• 1 can of whey-free cream

Mango

• 1/2 bag of unflavored powdered gelatin
• 4 tablespoons of water
• 1 cup of mango cubes
• 1/2 can of condensed milk
• 1 can of whey-free cream

Passion fruit

• 1/2 bag of unflavored powdered gelatin
• 1 cup of concentrated passion fruit juice
• 1/2 can of condensed milk
• 1 can of whey-free cream
• 1/2 cup coarsely chopped meringue for sprinkling
• 1/3 cup canned peaches, cut into strips, for garnish
• 1/3 cup mango strips for garnish
• Pulp of 1 passion fruit to decorate

Method of preparation

For the peach mousse, sprinkle the gelatin over the peach juice and let it hydrate for 5 minutes. Bring to a boil to melt it, without letting it boil. Mix with condensed milk and cream until homogenized. Pour into glass bowls and refrigerate for 30 minutes.

For the mango mousse, sprinkle the gelatin over the water and let it hydrate for 5 minutes. Bring to a low heat to melt it, without boiling it and put it in a blender with the mango, condensed milk and cream until homogenized. Distribute in glasses, over the peach cream and refrigerate for 30 minutes.

Prepare the passion fruit mousse as you prepared the previous mousses and pour it into the glasses on top of the mango mousse. Refrigerate for 2 hours or until solid. Serve garnished with the meringue and fruit.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.