Mousse

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Soft creamy prepared food using air bubbles for texture

title: "Mousse" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["french-desserts", "creamy-dishes"] description: "Soft creamy prepared food using air bubbles for texture" topic_path: "geography/france" source: "https://en.wikipedia.org/wiki/Mousse" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Soft creamy prepared food using air bubbles for texture ::

::data[format=table title="Infobox food"]

FieldValue
nameMousse
imageChocolate coffee mousse.jpg
captionChocolate mousse garnished with ground cinnamon.
countryFrance
courseDessert
main_ingredientWhipped egg whites or whipped cream, chocolate or puréed fruit
variationsChocolate, vanilla, strawberry, choco vanilla, etc.
::

| name = Mousse | image = Chocolate coffee mousse.jpg | image_size = | caption = Chocolate mousse garnished with ground cinnamon. | alternate_name = | country = France | region = | creator = | course = Dessert | type = | served = | main_ingredient = Whipped egg whites or whipped cream, chocolate or puréed fruit | variations = Chocolate, vanilla, strawberry, choco vanilla, etc.

A mousse (, ; ) is a soft, prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory.

History

Main article: Whipped cream#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, as early as 1768. Modern mousses are a continuation of this tradition.

Types

Sweet

Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. 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. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. When making a new flavor of mousse, an important rule is the body is formed of whipping cream and either separated egg yolks or whites (almost never both in the same dish), and frequently, gelatin.

Savory

Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often receive their light texture from the addition of beaten egg whites.

Molded and shaped fish mousse with bread and butter remains a popular meal of American cuisine, if not a party dip, although it is not as common as it was in the 1950s.

Gallery

File:Lemon mousse with peach compote (4455679740).jpg|Lemon mousse with peach compote File:Smoked salmon and dill mousse in cucumber cups.jpg|Savory salmon mousse File:Mousse cake 7.jpg|Mousse cake File:Debesmanna.JPG|Redcurrant semolina mousse

References

References

  1. [http://www.foodterms.com/encyclopedia/mousse/index.html "Mousse"] {{Webarchive. link. (2016-12-29 . ''[[Food Network]] Food Encyclopedia''. Retrieved February 21, 2017.)
  2. M. Emy (officier), ''L'Art de bien faire les glaces d'office; ou, Les vrais principes pour congeler tous les rafraichissemens, etc'', Paris, 1768 [https://books.google.com/books?id=qDZdAAAAcAAJ&pg=PA222 p. 222]
  3. Courchamps, comte de ''[[Néo-physiologie du goût par ordre alphabétique]] ou Dictionnaire générale de la cuisine française'', 1839, [https://books.google.com/books?id=ts9QAQAAIAAJ&pg=PA184 p. 184]
  4. Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, {{isbn. 1442272821, p. 195
  5. "Tante Marie", ''La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus'', 18??, [https://books.google.com/books?id=5A80_xF0vHUC&pg=PA296 p. 296] "Crème fouettée (ou Fromage à la Chantilly)"
  6. Mrs. Beeton, ''The book of household management'', 1888, [https://books.google.com/books?id=otoAAAAAYAAJ&pg=PA927 p. 927]
  7. Prosper Montagné, ''[[Larousse Gastronomique]]'', 1961 (English translation of 1938 French edition), p. 630
  8. "Caramel & White Chocolate Mousse Recipe".
  9. (October 2022). "How to prepare Mousse".
  10. (2019-11-29). "Silky mousses with a stable structure: a few tips and tricks -".
  11. (1977). "Lenôtre's Desserts and Pastries". Barrons Educational Series Inc.
  12. "Paris Confidential: The Mystery Mousse Behind The Chocolate Bar". NPR.org.
  13. ''Good Housekeeping, July 1907''
  14. "Bring Back Salmon Mousse". Penguin Random House.

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french-dessertscreamy-dishes