What French dessert is a light, airy chocolate dessert made with eggs and cream?

The light, airy French chocolate dessert made with eggs and cream is mousse au chocolat, commonly called chocolate mousse in English. Its characteristic texture comes from incorporating air into a rich chocolate mixture, usually with whipped cream, beaten egg whites, or both.

The French word mousse means “foam,” an apt description of the dessert’s soft, aerated structure. Recipes vary considerably: some use dark chocolate, egg yolks, and whipped egg whites, while others rely on cream for a smoother, denser result. Sugar and flavorings such as vanilla, coffee, or liqueur may also be added.

Chocolate mousse is often served chilled in small glasses or molded portions. It should not be confused with crème brûlée, which is a baked custard with a caramelized sugar crust, or île flottante, which features poached meringue floating on custard. The word mousse also applies to savory foams, but mousse au chocolat specifically identifies the chocolate dessert.