When my eyes first read the word "chocolate mousse," it was on a menu and my uneducated brain immediately imagined it to be something along the lines of a hollow piece of chocolate shaped into a moose. You know, like those little chocolate Easter bunnies. Honestly, I didn't care; all I was interested in was eating chocolate so I chose it.

I cannot tell you how surprised I was when I wasn't served a hollow hunk of chocolate! Instead, what had arrived in its place was perhaps the most splendid and superior swirl of sinful sweetness that had ever slinked its silky way across my lips. I was instantly enamored!

"Mousse," which is French for "froth" or "foam," is a rich, airy preparation that has the versatility to be served hot or cold, savory or sweet and though appearing to be complex, only needs three key ingredients to create -- the base, the binder and the lightener.

The base is the principal flavoring agent, such as the chocolate in a chocolate mousse or the salmon in a salmon mousse.

The binder is usually gelatin, but sometimes the base ingredient has enough body that a binder is not required, such as in a chocolate or a cheese mousse.

A mousse is lightened by an aerator, such as beaten egg whites or whipped cream, which is then added to produce its airy texture. This needs to be mixed in gently to prevent it from deflating.

A cold dessert mousse is best served in decorative glasses, garnished with fruit, sweet sauces or whipped cream.

A savory mousse, whether hot or cold, is much more tempting when squeezed through a piping bag onto a platform, such as vegetable slices, toast points, pastry shells or a cracker.

Let your taste buds and desires be your guide and you'll find your own mousse to please you! Here are three distinctly different yet delicious ways to enjoy this delightfully decadent dish. Enjoy!

Chocolate Mousse

1 teaspoon unflavored gelatin

1 tablespoon cold water

2 tablespoons boiling water

1/2 cup sugar

1/4 cup Hershey's cocoa powder

1/2 pint cold whipping cream

1 teaspoon vanilla extract

* Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften.

* Add boiling water; stir until gelatin is completely dissolved and mixture is clear.

* Cool slightly.

* Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla.

* Beat at medium speed, scraping bottom of bowl occasionally, until mixture is stiff; pour in gelatin mixture and beat until well blended.

* Spoon into serving dishes.

* Refrigerate about 30 minutes.

Makes 4 servings.

Nutritional information per serving: Calories 332; Fat 22g; Carbohydrates 30g; Fiber1.3g; Protein 3g.

Smoked Salmon Mousse

1/2 cup tomato juice

1 (1/4 ounce) envelope unflavored gelatin

1 (7-1/2 ounce) can red salmon, drained, skin and round bones removed

2 green onions, cut into 1 inch pieces

3/4 cup nonfat cottage cheese

1/2 cup nonfat plain yogurt

1/8 teaspoon liquid smoke

2 teaspoons lemon juice

Fresh ground pepper

* Combine tomato juice and gelatin in small saucepan, let stand for 5 minutes.

* Heat and stir on low until gelatin is dissolved.

* Set aside.

* Process remaining seven ingredients in food processor, scraping down sides as necessary, until smooth.

* Add gelatin mixture through chute.

* Mix well.

* Pour into lightly greased plastic lined 2-1/2 cup mold or deep bowl.

* Cover with plastic wrap.

* Chill for several hours until firm.

* To serve, turn out and remove wrap.

Makes 6 servings.

Nutritional information per serving: Calories 115; Fat 4g; Carbohydrates 4g; Fiber.50g; Protein 16g.

Cranberry Mousse

1 cup cranberry juice cocktail

1 (3 ounce) package raspberry Jell-O gelatin

1 (16 ounce) can jellied cranberry sauce

1 cup heavy cream, whipped In a saucepan

* Heat cranberry juice cocktail to boiling.

* Remove from heat.

* Stir in raspberry jello until dissolved.

* Stir in cranberry sauce.

* Chill until mixture is thickened.

* Fold in whipped cream and pour into serving dishes (or decorative serving bowl).

* Chill until firm.

* Garnish with additional whipped cream, if desired.

Makes 6 servings.

Nutritional information per serving: Calories 327; Fat 14g; Carbohydrates 50g; Fiber1g; Protein 2g.