#everything you’ve listed is either wrong (saying mousse should be dense)

[oscillatingdichotomy]

I appreciate the enthusiastic answer! I’m wondering where these screenshots came from, though, so I can take a look myself. There are some inconsistencies there with the dish mousse, as opposed to the word.

Mousse has to have a stabilizer, and granulated sugar by itself is not a stabilizer - that’s what gelatin or eggs typically are for. Powdered sugar would be much more effective. With 5/16 as much solid as wet ingredients, this also should be fluffy and light, as whipped cream and mousse typically are, rather than dense. A dense mousse is usually a result of adding too much fat, and doesn’t sound so pleasant.

Language is a social construct and, by extension, any use of language is a social construct. Monarchies are also a social construct, but a social construct are the means by which we coexist as people, so you can call yourself royalty if you’d like but that doesn’t mean it’s true, just as you can call this a mousse but that isn’t really true.

Another example is vegan cheese. It’s vegan cheese, not cheese, and if you swap the two there is a distinction, despite the fact that the word ‘cheese’ is a social construct used to describe something that is absolutely physically real, just as mousse and whipped cream are.

Source: I’ve worked as a baker before and my sister has been a professional, classically and contemporarily trained and working baker for over a decade.

hey, don't cry. one cup heavy whipping cream, two tablespoons granulated sugar, three tablespoons cocoa powder and whisk until stiff peaks form for three ingredient chocolate mousse, okay?