Mousse I think that is right

 Today people give many time recipies of mousse without eggs, I made my mind I think is need eggs and why!

See you want eat mousse of chocolate and not foam of chocolate.

So if you only put milk cream, that give light and cream but not glue and consistency, and clear eggs have albumina that is a glue like collagen or gelatin, my mother even used to make chocolate mousse that in place of white egg had gelatin, but also kept the eggs wolk, the yellow part, and the taste but also the consistency! Divine, delicious, so I think that is a light consistency food but that need some consistency and isn't floor or starch.

Rute Bezerra de Menezes Gondim