'foam') is a soft prepared food that incorporates air bubbles to give it a light and airy texture.

[6][7] Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables.

Hot mousses often get their light texture from the addition of beaten egg whites.

[1] Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse ('cream in a foam'), crème mousseuse ('foamy cream'), mousse ('foam'), and so on,[8][9] as early as 1768.

Fish mousse with brown bread and butter was a popular meal of American cuisine and is still sometimes made as a party dip, although it is not as common as it was in the 1950s.