Mousse

Foam that has isolated air bubbles separated by thick walls. For example, in a chocolate mousse, the beaten egg yolks and sugar together with the cocoa particles from the melted chocolate form thick walls between the air bubbles. Cooling strengthens the walls so that the mousse becomes stiff and stable. When the mousse is put in the mouth, the melting of the cocoa butter in the chocolate together with the collapse of the bubbles create a unique mouthfeel.