In pastry-making, what does the term 'mousse' refer to?

In pastry-making, 'mousse' refers to a light, fluffy dessert that is typically made by combining whipped cream or egg whites with flavored base ingredients, such as chocolate, fruit purees, or coffee. The airy texture is achieved by folding the whipped components into the base, which creates a delicate structure that is both rich and light on the palate. The incorporation of air during the mixing process is key to achieving the mousse’s signature consistency. This lightness is what differentiates mousse from denser desserts like puddings or custards, and it’s why the term specifically refers to a dessert that is characterized by its fluffy texture. The other options represent different types of desserts, but do not capture the unique qualities that define a mousse.