Mousses

There are so many varieties of mousse that it is impossible to give a rule for all of them. In general, we define a mousse as any soft or creamy dessert made light and fluffy by the addition of whipped cream, beaten egg whites, or both. Note that bavarians and chiffons both fit this description. In fact, they are often served as mousses, but with the gelatin reduced or left out so the mousse is softer.

Many kinds of base are used for mousses. The base may be nothing more than melted chocolate or puréed fresh fruit, or it may be more complex, like the bases for chiffons.