Mousse au Chocolat

The word mousse translates into English as both “foam” and as the plant “moss.” This little detail causes food historians quite a lot of grief: Is the preparation named after the plant? After all, moss is light, airy, and grows in clumps that almost appear to have been formed in molds. Or is it named for its foamy or frothy texture? While the latter seems to make more sense, there is evidence to the contrary. Until the mystery is properly solved, food historians will simply have to l