Mousse

This light, fluffy, creamy sweet or savory treat hails from 18th-century France. The word mousse itself means foam in French, and its foamy texture comes from the air bubbles held in suspension throughout it. Sweet mousses are usually made with whipped egg whites or whipped cream, and they come in numerous flavors such as chocolate, vanilla, or strawberry.

The most famous, of course, is the chocolate mousse, or mousse au chocolat. Although it isn't known who the inventor of the dish is, the first recipe for chocolate mousse is believed to date from the second half of the 19th century. Once a specialty exclusive to French cuisine, mousse began appearing in American and British restaurants in the 1960s.

Today, it enjoys incredible popularity and a place on the table in restaurants worldwide.

France

Recipe variations

4.5
Classic Mousse au Chocolat
READY IN 4h 25min
Adapted from CuisineLarousse.fr, this recipe shows a classic approach to preparing mousse au chocolat by melting the chocolate and butter in a bain-marie, and folding the egg whites gently by hand, so the bubbly texture of the mousse remains intact.
4.7
Mousse au Chocolat with Orange and Grand Marnier
READY IN 12h 15min
The orange-flavored chocolate mousse is the classic variant of the traditional chocolate mousse. Refreshing orange and orange-flavored Grand Marnier liquor are the star ingredients of this recipe.
4.7
Mousse au Citron
READY IN 6h 30min
The following recipe is adapted from the Saveur website (www.saveur.com).
4.8
Coffee Mousse
READY IN 6h 40min
This coffee mousse recipe is adapted from The Spruce Eats website (www.thespruceeats.com).
4.7
Chicken Liver Mousse
READY IN 2h 10min
The chicken liver mousse is a classic of French cuisine and makes for a delicious snack or an appetizer. It has a light texture which is why it works best as a spread. We recommend to use a wooden spoon to scrape the bottom of the pan when deglazing.

Mousse Authentic recipe

PREP 15min

COOK 10min

RESTING 4h

READY IN 4h 25min

Adapted from CuisineLarousse.fr, this recipe shows a classic approach to preparing mousse au chocolat by melting the chocolate and butter in a bain-marie, and folding the egg whites gently by hand, so the bubbly texture of the mousse remains intact.

VIEW RECIPE