The Recipe for Goat Cheese Mousse

Goat Cheese Mousse. © Image 2014 Jennifer Meier
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 1 cup of mousse (2 portions)
Ratings (11)

Goat cheese mousse is a decadent appetizer that will "wow" guests, even though it's incredibly easy to make. Compared to plain fresh goat cheese, goat cheese mousse has a richer, fluffier texture a milder flavor.

Chives taste especially good added to goat cheese mousse, but other fresh herbs like basil and parsley can be substituted.

What You'll Need

  • 1/2 cup whipping (or heavy cream)
  • 2 tablespoons milk
  • 4 ounces goat cheese (soft and fresh)
  • 2 tablespoons chives (finely-chopped, or other herb)

How to Make It

1. Either by hand or using an electric mixer (which is much faster), whisk the cream until it has soft peaks and a texture that is similar to whipped cream. Set aside.

2. In a separate bowl, whisk together goat cheese and milk until the goat cheese has softened. Mix in chives. Gently fold in whipped cream.

3. Serve chilled, with bread and/or crackers on the side.

How to Fold in Cream

When ingredients are "folded" together, it's done so that the ingredients remain light and fluffy and aren't over blended.

Folding is most commonly done with whisked egg whites or whipped cream. To fold ingredients together, use a wide spatula. Do not stir; Gently move the spatula in a circular up and down motion, going under the whipped cream and gently scooping it up and over the other ingredients. Fold ingredient just until they are combined, don't over-mix.

The Difference Between Heavy Cream and Whipping Cream

Heavy cream and whipping cream are very similar and can be used interchangeably. The only difference is that heavy cream has a slightly higher fat content. The higher fat content helps heavy cream whip up easier and turn into a richer, more stable whipped cream.

What is Fresh Goat Cheese?

Fresh goat cheese is often referred to by the french word chevre (pronounced "SHEV-ruh" or sometimes "SHEV"),which means "goat."

Fresh goat cheese is soft and creamy and has not been aged for very long, however,  the texture does not have to be completely spreadable. Some types of fresh goat cheese have more of a semi-soft,  crumbly texture.

For this recipe, buy a log (or cylinder-shaped) fresh goat cheese that does not have a rind. Other types of fresh goat cheese, which are more appropriate for cheese plates rather than for cooking, come in many different shapes and sizes.

Pyramid: A traditional shape for French goat cheese, many of these pyramids appear to have their top cut off, so the top is flat and wide. Legend is that this order came from Napoleon, who demanded that the pointed tops of the cheese be removed so he wasn't reminded of his military failings in Egypt.

Examples of pyramids are Valencay and Pouligny-Saint-Pierre.

Puck: Goat cheese, like Selles-Sur-Cher, can be sold in a shape that resembles a small hockey puck. Often these pucks are covered with ash or have a thin, edible rind.

Crottin: A crottin is a small drum-shaped piece of goat cheese. Crottins vary in size but are usually just a few ounces in weight. They often have a thin rind that can be soft or firm.

Nutritional Guidelines (per serving)
Calories 391
Total Fat 36 g
Saturated Fat 24 g
Unsaturated Fat 9 g
Cholesterol 103 mg
Sodium 438 mg
Carbohydrates 3 g
Dietary Fiber 1 g
Protein 14 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)