Surprise and delight your tastebuds with these delicious mousse recipes. From decadent red velvet mousse to unexpected savoury delights like a coconut yoghurt mousse, you’ll fall in love with these magnificent mousses.  

Coconut yoghurt mousse 

Serves 8 //  Cooking time 2 hours 20 minutes

Ingredients 

800ml coconut cream
3 egg whites
¼ cup caster sugar
1 tsp vanilla essence
2 cups full-cream yoghurt
2 peaches, sliced
¼ cup raspberries
¼ cup coconut flakes  

Method 

1. Place coconut cream in the freezer for 1 hour. Then beat it until light and fluffy.
2. In another bowl, whip egg whites until frothy. Continue whipping, gradually adding the sugar, then the vanilla, until thick and glossy.
3. Fold the yoghurt into the coconut cream. Then fold in the egg whites.
4. Spoon mixture into 8 bowls. Place in the fridge to set for 1 hour.
5. To serve, top the mousse with peaches and raspberries.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen 

 

Spinach wraps with pea falafel and avo mousse 

Serves 4 // Cooking time 1 hour 10 minutes

Ingredients 

For the pea falafel 

2 cups peas, steamed
1 cup pearl barley, cooked
¼ cup cake flour
2 tbsp chopped parsley
1 tsp cumin
½ onion, peeled and chopped
Vegetable oil, to fry
Lemon wedges, to serve 

For the avo mousse 

1 avocado
¼ cup cream 

For the spinach wraps 

3 cups cake flour
1½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
100 g spinach
¾ cup milk, warmed 

Method 

For the pea falafel 

1. Pulse all the ingredients until combined, but still with a slightly coarse texture. It should hold together when compressed into a ball. Form into balls.
2. Heat the oil and shallow fry the balls until golden brown.

For the avo mousse  

1. Blitz together the avocado and cream until smooth and creamy.

For the spinach wraps 

1. Mix the flour, baking powder and salt. Add the vegetable oil and mix into a crumbly dough.
2. Blend spinach and milk on high until smooth.
3. Stir the spinach mixture into the dough. If the mixture is too dry, add some water.
4. Knead for 5 minutes, until smooth. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Flour a rolling pin and a work surface. Divide dough into 8 golf-ball-sized balls. Roll out each into a thin circle of about 15 cm.
6. Heat a pan over medium heat. Dry fry wraps for 1 minute a side.
7. Serve with pea falafel and avo mousse.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

 Also read: 10 Ways with Avocado

Two-ingredient chocolate mousse 

Serves 4 // Cooking time 20 minutes

Ingredients 

350g dark chocolate (70% cocoa), finely chopped
270ml boiling water 

Method 

1. Place the chocolate and boiling water in a bowl. Whisk until the chocolate has melted and the mixture is smooth.
2. Fill a larger bowl with ice water and place the bowl of chocolate in it.
3. Continue whisking until the mixture begins to thicken.
4. Remove from the ice water and continue whisking until the mixture is just set but still soft, 5–8 minutes.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

 

Red velvet mousse 

Serves 6 // Cooking time 3 hours 30 minutes 

Ingredients 

160g white chocolate
340ml cream
1½ (±2.5g) gelatin leaves
1 Tbsp red food colouring
2 large egg whites  

Method 

1. Place the chocolate and 115 ml cream in a glass bowl. Melt over a pot of water on medium heat, stirring until completely melted. Set aside to cool.
2. Fill a bowl with water and ice cubes. Place the gelatin leaves in the bowl, ensuring they that are covered. Leave them there until the chocolate mixture is completely cool. Then remove the gelatin and place in a bowl over a pot of hot water. Stir until the leaves have melted.
3. Add the gelatin and colouring to the chocolate.
4. Using an electric beater, mix the remaining cream on high speed until soft peaks form. Fold into the chocolate mixture.
5. Beat egg whites until soft peaks form. Fold into mixture. Be careful not to overmix.
6. Pour into jars or glasses and place in the fridge to set, about 3 hours

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

  

Piña colada mousse 

Serves 4–5

Ingredients 

For piña colada mousse 

1 cup (250ml) drained crushed pineapple
2 Tbsp (30ml) light rum (optional)
1 Tbsp (15ml) lime juice
2 cans (400g each) coconut cream, refrigerated to ice cold 
1 large slab (150g) white chocolate, chopped
3 large egg whites
Pinch of cream of tartar
Pinch of fine salt
½ cup (100g) castor sugar   

For serving 

6 fresh pineapple slices
6 fresh or glacé cherries 
Handful of coconut shavings, toasted
Handful of mint   

Method  

1. Combine pineapple, rum (if using) and lime juice and blitz using a stick blender. 
2. Scoop thickened coconut cream off the surface of the can – chilling it in the fridge separates the cream and watery liquid in two parts. (You can freeze the water at the bottom of the can for smoothies.)
3. Whisk coconut cream to medium-soft peaks using an electric whisk.
4. Fold blitzed pineapple mixture into coconut cream, cover and chill.
5. Melt the chocolate (you can use a double boiler or melt it gently in the microwave, stirring every 30 seconds.) Set aside to cool.
6. Combine egg whites, cream of tartar and salt in a large bowl.
7. Whisk the mixture into medium stiff peaks.
8. Add sugar a tablespoon at a time, allowing sugar to melt away while whisking before adding the next. (Once all the sugar has been added and is dissolved in mixture, the meringue should be glossy instead of foamy.)  
9. Fold coconut cream mixture into the meringue.
10. Mix a third of the meringue into chilled coconut mixture and whisk until combined.
11. Fold the chocolate mixture into remaining meringue until it is well combined.
12. Spoon into glasses and chill for 1 hour.
13. Serve straight out of the fridge, topped with fresh pineapple slices, cherries, coconut shavings and mint. 

Top tip: Swap out the rum for canned pineapple syrup for a booze-free version of this creamy dessert.  

 

Words by: Gail Damon
Photographs: Fresh Living Magazine/Shutterstock   

Also read: Fridge desserts to satisfy your sweet tooth