Mousse

This ultra-chocolaty vegan mousse recipe is egg-free, dairy-free, and totally easy. Top the creamy yet light dessert with crackly sesame brittle for contrast.

Inspired by the refreshing sweet-tart flavors of mango lassi, this cold and silky mousse hits all the spots for a perfect after-dinner treat.

Caramelized almonds make this dense, velvety chocolate mousse party-ready.

It's free of refined sugar, too.

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

*Well, for at least one guy.

On today's foodcast episode, we're going retro. Food director Carla Lalli Music and Test Kitchen editor Claire Saffitz talk tuna casserole (and a fear of tuna casserole), chocolate mousse, meatloaf, and all that good stuff that defined our childhoods.

You know what never goes out of style? Chocolate mousse.

You know what never, ever goes out of style? Chocolate mousse.

The gelatin in the mousse stabilizes it, so you can make and fill the roll a day ahead without worrying about it weeping or deflating.

Slice into portions and freeze on a parchment-lined baking sheet the day of the party; serving dessert will be a cinch.

This spicy mousse recipes uses two kinds of chiles, and a healthy portion of softly whipped cream.

Use two arbol chiles for a hotter, slow-burning mousse.

Dark chocolate and espresso add the slightly bitter notes needed to balance this easy chocolate mousse. Remember, the higher the cacao percentage, the less sweet the chocolate.

When you want something luxurious, go straight for the good stuff: creamy, gooey caramel. These TK recipes, for luscious desserts and decadent dinners, are what you need.