Ham Mousse Vol-Au-Vent

Vol-au-vent pastries, with their light, flaky layers, make an elegant base for this rich ham mousse. They were especially popular in Italy in the 80s and 90s and they still show up on many Italian tables around the holidays for quick appetizers.

It’s easy to whip up, requiring just a handful of ingredients and minimal preparation time, so you’ll have an impressive appetizer ready in no time. Whether for a festive holiday gathering, cocktail party, or simple weekend treat, these ham mousse vol-au-vents are sure to delight your guests and make your event memorable.

🧾 Ingredients

You only need a handful of ingredients to whip up this easy Christmas appetizer!

• Vol-au-vent Pastry Shells: These light, puff-pastry shells create a perfect vessel for the mousse. You can find ready-made vol-au-vent shells in the frozen section of most grocery stores, saving you the effort of making them from scratch.
• Cooked Ham: Use high-quality, cooked ham that’s not overly salty for the best flavor. Cut into cubes before blending to ensure a smooth texture in the mousse. Look for a mildly smoked ham for an added depth of flavor.
• Cream Cheese: This adds a creamy and slightly tangy base to the mousse, balancing the savory ham. Full-fat cream cheese works best, but you can use a lighter version if you prefer.
• Parmesan Cheese: Adds a hint of sharpness and an umami kick. Grate it fresh for optimal flavor, or substitute with Pecorino Romano for a stronger taste.

See the recipe card for quantities.

🍳 Substitutions

• Ham: Substitute with smoked turkey or roasted chicken for a different twist on the flavor profile.
• Cream Cheese: Mascarpone or ricotta can work in place of cream cheese, though ricotta may create a slightly grainier texture.
• Parmesan Cheese: Use Gruyere or aged cheddar as an alternative for a more robust flavor.
• Vol-au-Vent Shells: Mini tart shells or phyllo cups can be used in place of vol-au-vent shells, though they won’t have the same light and flaky texture.

🥣 Variations

• Herb-Infused Mousse: Add fresh herbs like chives, parsley, or basil for a fresh, herbal touch to the mousse.
• Spicy Twist: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
• Vegetarian Option: Substitute ham with roasted mushrooms for a savory, vegetarian-friendly mousse.
• Cheese Lovers: Mix in shredded Gruyere or Swiss cheese to the mousse for a cheesier flavor profile.

📋 Instructions with Photos

Step 1. Press the center of the vol-au-vent to make more space for the filling.

Step 2. Add all the ingredients in a food processor and blitz to get a mousse consistency. Season to taste.

🔪 Equipment

To make this recipe, you’ll need:

• A blender or food processor to create a smooth mousse texture
• A piping bag or a spoon for filling the vol-au-vent shells
• Serving platter for presentation

❄️ Storage & Reheating

Fridge: Store leftover ham mousse vol-au-vents in an airtight container in the refrigerator for up to 2 days. To maintain the freshness of the mousse, avoid filling the vol-au-vent shells until just before serving. If they’re already filled, the pastry may soften, but they will still taste great.

Freezer: Freezing is not recommended for this recipe, as the texture of the cream cheese can change once thawed, resulting in a grainy mousse. If you need to prepare in advance, store the mousse and shells separately in the fridge, then assemble right before serving.

Reheating: The mousse is best enjoyed cold, but you can re-crisp the vol-au-vent shells if needed. Place them in a preheated oven at 350°F (175°C) for 5-10 minutes to restore the crispness. Then, let them cool before filling with the mousse.

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