Mousse

The foundation of this recipe is a lemon curd that can be served on its own with, say, scones or toasted brioche, or partnered with fruit. In this layered treat, some of the curd is combined with whipped cream to make the mousse, and some is used on its own. When covering the curd, make sure that the plastic wrap touches the surface to prevent a "skin" from forming on top.

We tested this recipe with Lindt, Valrhona, Ghirardelli, and Callebaut bittersweet chocolates, all of which worked equally well. Our favorite, however, was Valrhona, which made for an especially rich-flavored gianduia. For this recipe you will need heavy-duty foil (thicker and wider than regular foil) to waterproof the springform pan.

Can be prepared in 45 minutes or less but requires additional unattended time.

This dessert comes from Café Terra Cotta in Tucson, Arizona.

Melted miniature marshmallows are used to lighten and thicken this creamy mousse. Begin preparing it a day before serving.

Sweetening the mousse with honey adds a Provençal touch to a classic French dessert.

Perfect for an elegant dinner party, this sophisticated dessert is a snap to make.

We call for California avocados in our recipes because our food editors prefer their rich flavor and creamy texture to that of West Indian avocados, which tend to taste a bit bland and watery.

While not exactly diet food, this mousse allows chocoholics to indulge and spares them calories from yolks, butter and cream.

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.

White chocolate plus dark chocolate equals the ultimate combination. Here's a dessert sandwich of white and dark chocolate hearts filled with luscious chocolate mousse. Keep the hearts cold as you work with them (and until serving) to prevent breakage.

This recipe can be prepared in 45 minutes or less.

Lingonberries grow wild in forests all over Scandinavia — they have a tartness similar to cranberries but with an earthy, pinelike undertone.

If there’s a more chic dessert move, we do not know it.