Mousse is a form of creamy dessert typically made from egg, sugar, and cream usually with other flavors such as chocolate or fruit. The ingredients are beaten separately and then folded together carefully to produce a light and fluffy yet extremely rich confection. It is then chilled to maintain the fluffyness.

Once only a specialty of French restaurants, chocolate mousse broke out into American and English home cuisine in the 1960s. Mousse-like desserts in middle America commonly go under designations like "whip".

Depending on how it is prepared, it can range from light and fluffy to creamy and thick.

Due to usage of raw eggs, eating mousse may lead to food poisoning, caused by salmonella bacteria. Note that in the UK most eggs are routinely pasteurized and are therefore safe to eat raw. These eggs are marked with the symbol of a lion.

A "Bavarian" (Fr. Bavaroise) is also like a Mousse.

External links

• - Chocolate Mousse (Mousse au Chocolat) recipes and tips

Desserts | French cuisine

Mousse | Mousse