Editing Mousse (section)

===Sweet===
Sweet mousses are typically made with [[Egg white#Egg white foam|whipped egg white]]s, [[whipped cream]],<ref>Prosper Montagné, ''[[Larousse Gastronomique]]'', 1961 (English translation of 1938 French edition), p. 630</ref> or both, and flavored with one or more of chocolate, coffee, caramel,<ref>{{Cite web|title = Caramel & White Chocolate Mousse Recipe|url = http://videoculinary.com/recipes/desserts/222-white-chocolate-caramel-mousse|website = VideoCulinary.com|access-date = 2016-01-04|language = en-GB|archive-date = 2015-11-01|archive-url = https://web.archive.org/web/20151101182910/http://videoculinary.com/recipes/desserts/222-white-chocolate-caramel-mousse|url-status = live}}</ref> puréed fruits, or various herbs and spices, such as mint or vanilla.<ref>{{Cite web|title = How to prepare Mousse|url = https://www.nestledessertsarabia.com/recipe-details/frozen-chocolate-mousse/332|language = en-GB}}{{Dead link|date=October 2022 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert or used as an airy cake filling.<ref>{{Cite web|date=2019-11-29|title=Silky mousses with a stable structure: a few tips and tricks -|url=https://quescrem.es/en/silky-mousses-with-a-stable-structure-a-few-tips-and-tricks/|access-date=2021-06-25|website=Quescrem|language=en-US|archive-date=2021-06-25|archive-url=https://web.archive.org/web/20210625153009/https://quescrem.es/en/silky-mousses-with-a-stable-structure-a-few-tips-and-tricks/|url-status=dead}}</ref> It is sometimes stabilized with gelatin.<ref name="Hyman">{{cite book|last1=Hyman|first1=Gaston|editor1-last=Hyman|editor1-first=Phillip|editor2-last=Hyman|editor2-first=Mary|title=Lenôtre's Desserts and Pastries|date=1977|publisher=Barrons Educational Series Inc|location=Woodbury, New York|isbn=978-0812051377|page=[https://archive.org/details/lenotresdesserts00leno/page/78 78]|edition=1st|language=en|url-access=registration|url=https://archive.org/details/lenotresdesserts00leno/page/78}}</ref><ref>{{Cite news|url=https://www.npr.org/2014/02/13/276044516/paris-confidential-the-mystery-mousse-behind-the-chocolate-bar|title=Paris Confidential: The Mystery Mousse Behind The Chocolate Bar|work=NPR.org|access-date=2017-10-05|language=en|archive-date=2017-10-06|archive-url=https://web.archive.org/web/20171006012620/http://www.npr.org/2014/02/13/276044516/paris-confidential-the-mystery-mousse-behind-the-chocolate-bar|url-status=live}}</ref>