mousse

Dessert is a rich mousse made from donated chocolate and almost-past-its-prime cream.

For two quarters each, we eat like queens—chocolate mousse on a sugar cone for her, hot fudge swirled through banana ice cream for me.

It all comes together to make a beautiful disc of mousse on soft milk bread, without collapsing into any sort of nonsense about authenticity or purity.

Her mother makes a dozen or so cakes, most in fruit flavors, and I could make a case for every slice on display — raspberry, apricot, caramel mousse — that I’ve tried.

In the bathroom she wet my hair and then puffed it out with some mousse.

Lay the smoked salmon slices out, on the work surface, fill with a spoonful of the mousse and roll up to make roulades.

This list will also likely include petit fours, mini éclairs, trifle, and chocolate and lemon mousse.

Banana ice cream, frozen chocolate mousse, a web of spun sugar, almond cake, chocolate crunches.

A summer meal might include gougéres, gazpacho, tuna persille, chicken, two cheese courses, and chocolate mousse.

Malgr les efforts du bateau de sauvetage et des lignes envoyes au moyen du fusil porte-amarre, quatre hommes et le mousse ont pri.

As the pads retain cold as well as they do heat, the ice does not melt, and the mousse gradually freezes itself.

Last of all came the vanilla mousse, each glass topped by a big strawberry.

When cream was used, it was made into mousse, and of course frozen in the tireless stove.

In addition to being attractive, caramel mousse is so delicious that it appeals to practically every one.