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. A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. ... A carton of free-range chicken eggs Ostrich egg Bird eggs are a common food source. ... Magnified view of refined sugar crystals. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... Fruit stall in Barcelona, Catalonia. ... The term confectionery refers to food items rich in sugar. ...

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". The 1960s decade refers to the years from 1960 to 1969, inclusive. ...

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 pasturised are are therefore safe to eat raw. These eggs are marked with the symbol of a lion. Foodborne illness or food poisoning Is a sepsis caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. ... Species S. enterica Salmonella is a genus of rod-shaped Gram-negative enterobacteria that causes typhoid fever, paratyphoid and foodborne illness. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ...

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

Example mousse recipe

To give an idea of the exact details of chocolate mousse, here's a recipe that appeared in the January 1997 issue of Southern Living. It was submitted by Heather Riggins of Nashville, Tennessee. The recipe can be made a day ahead and chilled until time to serve. An example recipe, printed from the Wikibooks Cookbook. ... Nickname: Music City Official website: http://www. ...

Chocolate Mousse Loaf with Raspberry Puree
Yield: 16 servings

2 cups whipping cream, divided
2 (8-ounce) packages semisweet chocolate squares
1/2 cup light corn syrup
1/2 cup butter or margarine
1/4 cup sifted powdered sugar
1 teaspoon vanilla extract
1 (10-ounce) package frozen raspberries, thawed

Garnishes: fresh mint sprigs (optional), fresh raspberries

Line a 9x5 loaf pan with plastic wrap, extending edges of wrap over sides of pan; set aside.

Combine 1/2 cup whipping cream, chocolate squares, corn syrup and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool.

Beat remaining 1-1/2 cups whipping cream, powdered sugar and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Pour into prepared pan, and chill at least 8 hours. Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour puree through a fine wire-mesh strainer, if desired, pressing with the back of a spoon; discard seeds. Chill.

Invert mousse loaf onto a serving platter, and remove plastic wrap. Slice loaf, and serve with raspberry puree. Garnish if desired.

Alternative Chocolate Mouuse Recipe

An egg based recipe.

Minimalist Chocolate Mousse
Yield: One big serving, or more if you're not greedy.
Four eggs
8oz good chocolate
Melt chocolate in a bain marie. Separate egg yolks from whites. Beat whites until firm, mix with chocolate and yolks. Refrigerate. Eat.