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Mousse (IPA: /muːs/) is a form of creamy dessert typically made from egg and cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or pureed fruit. The egg whites are beaten before being incorporated into the other ingredients to produce a light and fluffy yet extremely rich confection. It is then chilled to maintain its aeration.
Once only a specialty of French restaurants, chocolate mousse entered into American and English home cuisine in the 1960s. Mousse-like desserts in middle America commonly go under designations like "whip".
Depending on how it is prepared, it can range from light and fluffy to creamy and thick.
A way to make Mousse without eggs is by using Instant Jello Pudding. Instead of using Fat Free milk as the instructions prescribe, if one is to use Heavy Cream instead (high in fat), and whip it, the pudding will eventually turn into a Mousse like substance. this can be done with any flavor, though Chocolate is the norm.
"Bavarian cream" (Fr. Bavaroise) is similar to mousse.