Mousse

Common food related French words often used by English speakers.

Mousse is a form of light and creamy dessert typically made from egg and cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or pureed fruit, although recipes with chicken liver or other savory ingredients also exist.

Once only a specialty of French restaurants, chocolate mousse entered into American and English home's cuisine in the 1960s. Mousse-like desserts in middle America commonly go under designations like "whip." The word mousse is derived from the French word mousse which means lather or foam.

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

Mousse may also refer to the pureed meat dish cooked in a mold similar to pâté but with a lighter texture.

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