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Ham Mousse

  • Yield: About 2 cups


  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 3 tablespoons heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/2 pound black forest ham, roughly chopped
  • 3 tablespoons chopped green onions
  • 1 teaspoon chopped fresh thyme leaves
  • Sliced cornichons, for garnish
  • Fresh chervil, for garnish


  • In a food processor, combine the cream cheese, sour cream, heavy cream, lemon juice, mustard, salt, and cayenne and process until smooth.
  • Add the ham and process until smooth. Scrape down the sides of the bowl, add the green onions and thyme and process until smooth.
  • Adjust the seasoning, to taste.
  • Transfer the mousse to a pastry bag fitted with a plain tip and refrigerate until ready to pipe into the gougeres. (Will keep refrigerated for 24 hours.)