mousse

Mousse is a light, airy dessert defined by its foam-like texture, achieved by folding whipped cream or beaten egg whites into a flavored base such as chocolate ganache or fruit purée. The name comes from the French mousse, meaning foam or froth. In traditional recipes, the air incorporated during whipping is stabilized with gelatin, agar-agar, or another gelling agent, producing a dessert that is set and smooth when chilled.

Chocolate mousse is the best-known variant; it typically combines melted chocolate with whipped cream and eggs, chilled until firm. Fruit mousses use pureed fruit and a stabilizer (gelatin, agar, or pectin) to set, yielding bright, tart flavors. Modern, egg-free versions replace eggs with extra whipped cream or aquafaba, and may incorporate dairy-free milks or coconut cream for texture.

Mousse is usually served cold in bowls, cups, or moulds. It pairs with whipped cream, chocolate shavings, or fresh fruit, and appears in many desserts such as chocolate, coffee, or champagne variations.

Originating in French cuisine, the mousse emerged in the 18th–19th centuries as a light, whipped alternative to denser desserts. Today, mousse spans sweet, fruity, and vegan versions, and is a common feature in pâtisserie and home cooking. Refrigeration and proper folding are important for texture and safety, particularly when using raw eggs.