Mousse

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A mousse (French 'foam' /ˈmuːs/) is a soft

prepared food that incorporates air
bubbles to give it a light and airy texture. It
can range from light and fluffy to creamy
and thick, depending on preparation
techniques. A mousse may be sweet or
savoury.[1]
Mousse

Chocolate mousse garnished with ground

cinnamon
Course Dessert
Place of origin France
Main ingredients Whipped egg whites or
whipped cream,
chocolate or puréed
fruit
Variations Chocolate, Vanilla,
 Strawberry, Choco
Vanilla etc.
Cookbook: Mousse
  Media: Mousse

Sweet mousses are typically made with

whipped egg whites, whipped cream,[2] or
both, and flavored with one or more of
chocolate, coffee, caramel,[3] puréed fruits,
or various herbs and spices, such as mint
or vanilla.[4] In the case of some chocolate
mousses, egg yolks are often stirred into
melted chocolate to give the final product
a richer mouthfeel. Mousses are also
typically chilled before being served, which
gives them a denser texture. Sweetened
mousse is served as a dessert, or used as
an airy cake filling. It is sometimes
stabilized with gelatin.[5][6]

Savory mousses can be made from meat,

fish, shellfish, foie gras, cheese, or
vegetables. Hot mousses often get their
light texture from the addition of beaten
egg whites.[1]

History
Various desserts consisting of whipped
cream in pyramidal shapes with coffee,
liqueurs, chocolate, fruits, and so on either
in the mixture or poured on top were called
crème en mousse 'cream in a foam', crème
mousseuse 'foamy cream', mousse 'foam',
and so on,[7][8] as early as 1768.[9][10][11]
Modern mousses are a continuation of
this tradition.

Gallery
Lemon mousse with peach compote

Savory salmon mousse

 Mousse cake

See also
Foam (culinary)
Bavarian cream
Fruit whip
Flourless chocolate cake
Mousseline sauce
Parfait (food)
References
1. Mousse . Food Network Food
Encyclopedia. Retrieved February 21,
2017.
2. Prosper MontagnéLarousse
Gastronomique, 1961 (English translation
of 1938 French edition), p. 630
3. "Caramel & White Chocolate Mousse
Recipe" . VideoCulinary.com. Retrieved
2016-01-04.
4. "How to prepare Mousse" .
5. Hyman, Gaston (1977). Hyman, Phillip;
Hyman, Mary, eds. Lenôtre's Desserts and
Pastries (1st ed.). Woodbury, New York:
Barrons Educational Series Inc. p. 78.
ISBN 978-0812051377.
6. "Paris Confidential: The Mystery Mousse
Behind The Chocolate Bar" . NPR.org.
Retrieved 2017-10-05.
7. M. Emy (officier), L'Art de bien faire les
glaces d'office... avec un traité sur les
mousses, Paris, 1768 p. 222
8. Alexandre-Balthazar-Laurent Grimod de
La Reynière, Néo-Physiologie du gout par
order alphabétique ou Dictionnaire
générale de la cuisine française, 1839, p.
184
9. Jim Chevallier, A History of the Food of
Paris: From Roast Mammoth to Steak
Frites, 2018, ISBN 1442272821, p. 195
10. "Tante Marie", La Véritable cuisine de
famille, comprenant 1.000 recettes et 500
menus, 18??, p. 296 "Crème fouettée (ou
Fromage à la Chantilly)"
11. Mrs. Beeton, The book of household
management, 1888, p. 927
Wikimedia Commons has media related to
Chocolate mousse.

Wikibooks Cookbook has a recipe/module

on
Chocolate Mousse

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