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[moos] /mus/
  1. a sweetened dessert with whipped cream as a base, often stabilized with gelatin and chilled in a mold:
    chocolate mousse.
  2. an aspic, unsweetened and containing meat, vegetables, or fish:
    salmon mousse.
a foamy preparation used on the hair to help hold it in place, applied usually to damp hair before grooming or styling and worked in until absorbed.
1890-95; < French: moss, froth < Germanic; see moss
Can be confused
mouse, mousse. Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for mousse
  • The oil left behind becomes thicker and forms a sort of mousse that is less susceptible to dispersants.
  • Try the honeyed mascarpone tofu on baguette or the liver mousse with figs.
  • Consisting of little besides excellent rich chocolate mousse, it delivers an irrefutable argument for simplicity.
  • And this mousse is an easy way to incorporate chocolate without being overly indulgent.
  • mousse can be temperamental, requiring careful monitoring of temperature and lots of beating to come to the right consistency.
  • The event includes teas, tea sandwiches, scones and dark chocolate mousse served on three-tiered stands.
  • Children have their own menu and the dessert list includes chocolate quesadillas and mousse pie.
  • Cool the palate with a creamy flan or mousse de chocolate.
  • Choose from desserts such as creme brulee, chocolate mousse and fruit salad.
  • Desserts include tiramisu, cheesecake and chocolate mousse.
British Dictionary definitions for mousse


a light creamy dessert made with eggs, cream, fruit, etc, set with gelatine
a similar dish made from fish or meat
the layer of small bubbles on the top of a glass of champagne or other sparkling wine
short for styling mousse
Word Origin
C19: from French: froth
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for mousse

1892, in cookery sense, from French mousse, from Old French mousse "froth, scum," from Late Latin mulsa "mead," from Latin mulsum "honey wine, mead," from neuter of mulsus "mixed with honey," related to mel "honey" (see Melissa). Meaning "preparation for hair" is from 1977. As a verb in this sense from 1984.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for mousse

savoury or sweet dish with the consistency of a dense foam, composed of a pureed chief ingredient mixed with stiffly beaten egg whites, whipped cream, or both. Mousses are almost always cold dishes, sweet mousses sometimes being served frozen. Savoury mousses are frequently prepared from poultry, foie gras, fish, or shellfish, to be eaten as a first course or light entree. They may be stabilized by the addition of gelatin.

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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