mousses

Mousse is a light, airy preparation that can be sweet or savory. In culinary use, it denotes a whipped mixture in which a base ingredient is folded with whipped cream or beaten egg whites to form a delicate, stable foam. The word comes from the French mousse, meaning foam or froth. In addition to food, mousse is also used for foamy personal care products and for other foams studied in science and industry.

Culinary mousses rely on a stable emulsion of air and liquid. Common bases include chocolate, fruit purée, coffee, or nut pastes; stabilizers such as gelatin, agar, or whipped cream help retain volume, while egg yolks, sugar, or alcohol can add body and flavor. The preparation typically involves whipping and then folding the base into whipped cream or stiffly beaten egg whites, followed by chilling to set.

Texture varies from silky to fluffy, and mousses are usually served cold, in glasses or molds, and sometimes garnished with fruit, chocolate shavings, or sauces. Dairy-based mousses use cream or milk, while dairy-free versions use aquafaba, coconut cream, or avocado.

Non-culinary uses include hair mousse, a foam-like styling product that adds volume and hold, and cosmetic mousses, which are light, foamy formulations. In science and engineering, the term mousse describes any foam with a semi-stable, airy structure formed by gas bubbles dispersed in a liquid or solid.

Originating in French cuisine, mousses gained popularity in the 18th and 19th centuries and have since diversified into numerous flavors and forms, including vegan and reduced-fat variants.