Definitions

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun Plural form of mousse.
  • verb Third-person singular simple present indicative form of mousse.

Etymologies

Sorry, no etymologies found.

Support

Help support Wordnik (and make this page ad-free) by adopting the word mousses.

Examples

  • She told us the other day she had _forty_ grandchildren -- all the males, men and boys, sailors and fishermen and "mousses" -- many of the girls fishwives and the mothers married to fishermen or sailors.

    Chateau and Country Life in France Mary Alsop King Waddington

  • In the case of those that need no turning, such as mousses, parfaits, etc., a mold of some kind or a vacuum freezer is required.

    Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies

  • I assume that this change came about over concern for eating uncooked eggs, but after having had many too-foamy mousses that were more whipped cream than chocolate, I will tell you that there is definitely something to be said for the classic recipe made with little more than chocolate and eggs.

    Classic Chocolate Mousse | Baking Bites 2009

  • Here was a chef who used siphons to create airy mousses without gelatin and a Pacojet to turn escargot into frozen “dirt.”

    The Sorcerer’s Apprentices Lisa Abend 2011

  • I view perms as hair management tools, just like white women use gels and mousses to manage their hair.

    Good 'Hair?' Hardly. How Chris Rock gets it wrong | EW.com 2009

  • Sometimes it seems that these days, mousses are more likely to be made with whipped cream for lightness instead of egg whites.

    Classic Chocolate Mousse | Baking Bites 2009

  • Before long, she was babbling away about pâtés and mousses and was proficient enough to continue perfecting her technique under Bugnard, as well as other leading Cordon Bleu chefs.

    A Covert Affair Jennet Conant 2011

  • Before long, she was babbling away about pâtés and mousses and was proficient enough to continue perfecting her technique under Bugnard, as well as other leading Cordon Bleu chefs.

    A Covert Affair Jennet Conant 2011

  • Here was a chef who used siphons to create airy mousses without gelatin and a Pacojet to turn escargot into frozen “dirt.”

    The Sorcerer’s Apprentices Lisa Abend 2011

  • Under the "Menu" heading, Oona had written "Canapés: spring rolls, smoked salmon, quiche squares, guacamole, vol-au-vents (prawn), mini-choc mousses."

    Excerpt: In the Kitchen by Monica Ali 2009

Comments

Log in or sign up to get involved in the conversation. It's quick and easy.