Savory mousse flavors are made using salt and spicy foods, instead of a sweet base.
Savory mousse can be piped on top of crackers, sliced cucumbers, crostini’s, or fresh bread.
You can use the star tip to give the mousse a textured look for an enticing appetizer.
You can also use savory mousse as a dipping sauce and then dip parmesan chips, pita chips, or tortilla chips into the mousse.
Smoked Salmon Mousse
Smoked salmon mousse has a similar flavor to eating smoked salmon and cream cheese together.
The smoked salmon is blended until it becomes a smooth consistency in a food processor.
Cream cheese, fresh lemon juice, dill, and pepper are added and blended until it becomes a mousse texture.
Smoked salmon mouse can be piped onto slices of cucumber, crackers, or crostini’s for a savory mousse appetizer.
Blue Cheese Mousse
Blue cheese mousse is a sharp flavored mousse that can be paired with candied pecans and grapes on top of crackers.
Blue cheese mousse is made by beating together blue cheese and cream cheese.
Whipping cream is whipped until stiff peaks formed, and then is folded into the cheese mixture to create this tart creamy savory mousse.
Avocado Mousse
Avocado mousse is a creamy, filling mousse you can use on top of crostini’s or crackers for a delicious appetizer.
Avocado mousse is made by blending the flesh of a few avocados, diced serrano peppers, spices and whipping cream in a food processor.
Avocado mousse is flavored with garlic, cilantro, lime juice, lime zest, salt, and sugar, making it the perfect base of a cracker for an appetizer.
Once the mousse has been pulsed together, it’s piped onto a crostini, and then a bit of crumbled feta is sprinkled on top of the mousse to finish it off.
Cucumber Mousse
Cucumber mousse is a vegetable mousse that can be served on top of crackers and topped with a Cajun spiced shrimp for an eye catching appetizer.
Cucumber mousse is made by blending cucumbers until smooth using a food processor. Cream cheese is added to the food processor, along with sour cream to make it more of a mousse consistency.
Gelatin is bloomed using sugar, and white wine vinegar. The gelatin is added to the food processor and blended again until smooth.
Dill, celery salt, and pepper are used to season the mousse.
The mousse can be piped until a mini muffin tin for the perfect amount of mousse on top of a cracker.
The muffin tin is placed into the fridge until firm, and then you can place it on a cracker. Top with a shrimp and a little dill weed for a tasty appetizer.
Carrot Mousse
Carrot mousse is made by cooking carrots until they are fork tender. The carrots are blended in a food processor along with cream cheese to create the mousse base.
Heavy cream, pepper, and cumin are blended until the carrot and cream cheese base to create this vegetable mousse.
Carrot mousse can be piped into ramekins and topped with a few sesame seeds.
Serve carrot mousse with parmesan chips on the side, or you can use the carrot mousse as a dipping sauce.
Parmesan Mousse
Parmesan mousse is a cheesy, and creamy mousse that you can use on top of vegetables or crackers for a memorable appetizer.
Parmesan mousse is made by heating heavy cream until it’s reduced by half of its volume.
Freshly grated parmesan cheese is added to the heavy cream and whisked until smooth. The cream is set aside until it’s room temperature.
The mousse needs to chill to thicken up for about an hour before it’s ready to be piped.
Shrimp Mousse
Shrimp mousse is a unique mousse that you can serve on crackers, or use as a dip for a party.
Shrimp mousse is made by blending shrimp that have been cooked and cooled and toweled dry. When the shrimps are a quite fine, they are finished and you can set them aside.
Cream cheese and whipping cream are beaten together until light and creamy.
The shrimp can be added to the mixture, along with chopped up chives, finely chopped parsley, lemon zest, fresh lemon juice, hot sauce, garlic powder, and salt and black pepper.
Once the mixture has all of the spices mixed in, it can be chilled until it’s firm enough to pipe.
Basil Mousse
Basil mousse is made by heating heavy cream and infusing fresh basil leaves into the cream.
The basil leaves and cream are blended, and then strained to remove any of the leaves from the cream.
More heavy cream is added to the mixture, and then it’s placed into the freezer for 45 minutes.
Just before the cream comes out of the freezer, white chocolate is melted and set aside to be added later.
The cream will come out of the freezer, and whipped until light and fluffy The white chocolate can be folded into the mousse to create a sweet and savory mousse treat.
Goat Cheese Mousse
Goat cheese mousse is a tart mousse that you can pipe on top of halved apricots, or inside prosciutto cups.
Goat cheese mousse is made by whipping together goat cheese, powdered sugar, and almond extract.
Whipped cream is beaten until stiff peaks formed, and a third of it is beaten into the goat cheese mixture.
To make the goat cheese mousse light and fluffy, the rest of the whipped cream is folded into the goat cheese.
Chill the mousse until you are ready to pipe the savory mousse.
Chicken Liver Mousse
Chicken liver mousse is made by cooking chicken liver with thyme and butter. The pan is deglazed with brandy and maple syrup to give it a hint of maple flavor.
The chicken livers are pureed until smooth, and the is folded until whipped cream that has formed stiff peaks.
The mousse is chilled until it’s ready to piped. You can serve chicken liver mousse on top of crackers or fresh bread.
