The difference between pudding & mousse is a mousse is a light, airy and uncooked dessert, which gets fluffy texture by folding in whipped cream or beaten egg whites, and incorporating air for a foamy consistency.
Pudding on the other hand is a cooked and dense, creamy dessert thickened with starch, like cornstarch and pudding also has a smooth, semi solid texture.
The key differences between pudding and a mousse is that pudding is cooked and mousse is not and a thickening agent like starch vs whipped aerator, which leads to density versus lightness.
Pudding is cooked with a starch like cornstarch or flour and the texture of pudding is dense, smooth and creamy and pudding is cooked on the stovetop and is best for comforting, rich desserts and sometimes with mix ins like grains or even fruit.
A mousse is folded with whipped cream or beaten egg whites "an aerator" and the texture of a mousse is light, airy and foamy, and is uncooked and relies on chilling to set and is best for air treats that melt in the mouth.
The best chocolate mousse recipe has simply egg yolks, sugar, whipping cream, and semisweet baking chocolate.
Plus a little patience.
It's important to take your time and add the ingredients gradually to achieve an unforgettably smooth texture when making a great chocolate mousse.
Making a chocolate mousse takes around 30 minutes to make.
To make a chocolate mousse, separate the eggs, add the yolks to the cream with the sugar, and whisk to combine.
Add a pinch of sea salt to the whites and, with a clean whisk, beat until super-stiff.
Fold the cooled chocolate into the cream, then very gently fold that through the egg whites with a spatula.