Mousse

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

Sinfully rich chocolate mousse was introduced to Americans by Julia Child on television during the sixties. The combination here of fresh berries, white chocolate cream and dark chocolate mousse has timeless appeal.

Fresh blackberries are plentiful in July and August, but since we must use frozen in the winter, be sure they're individually quick-frozen (available in plastic bags in the supermarket). Don't use berries packed in syrup.

Top this decadent dessert from Pastis in New York with a dollop of sweetened whipped cream, if you like.

This is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen." Start preparation a day ahead.

The crust of this gorgeous dessert is brushed with a layer of melted milk chocolate for a sweet surprise.

(Parfaits Glacés D'annanas En Piña Colada)

Active time: 1 hr Start to finish: 5 hr

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

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.

This recipe originally accompanied Frozen White Chocolate and Hazelnut Dacquoise .

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.

In this recipe there will be extra mousse and pecan crisps (the recipes will not work if reduced). Both elements are delicious on their own.

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

For a nice touch, fold fresh raspberries into the mousse and garnish it with additional berries.