Mousse

Also great layered with some sweetened mixed berries or other fruit and presented in parfait glasses.

This recipe originally accompanied Frozen White Chocolate and Hazelnut Dacquoise .

Start this recipe six hours to one day ahead.

At the Rob Roy Room of the Banff Springs Hotel at Lake Louise, Alberta, Canada, this delicious mousse comes in an elegant cookie basket.

Susanna Foo, who was born in Mongolia, learned to cook classic Chinese cuisine from relatives. After arriving in the United States, she took a course in French cooking at the Culinary Institute of America. So when she and her husband, E-Hsin Foo, opened Susanna Foo Chinese Cuisine in 1987, her menu naturally featured Chinese dishes interpreted with French techniques. Foo emphasizes fresh, locally available ingredients and delicious sauces, and the results of her approach have brought a slew of local and national awards.

This luscious cake has two chocolate mousse fillings and a rich dark-chocolate topping.

Can be prepared in 45 minutes or less.

These delectable treats can be kept in the freezer for up to one month. They're great to have on hand for snacks or for serving to unexpected company.

Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.

Whether you serve this in individual goblets or a pretty bowl, garnish it with fresh mint and whipped cream for a festive look.

Alternating layers of strawberry and white chocolate mousses form stripes in this creamy frozen dessert.

For this dessert a dramatic shape can be achieved by using molds made from foil. The mousses are equally delicious, of course, when made in 3/4-cup ramekins — they just won't be as tall.