Say Goodbye to Butter

• Leaving out butter from dessert -- unless as a way of reducing fat -- may seem like it will negatively affect flavor. But in the case of mousse, butter can weigh your mousse down. Without butter, your mousse will be springier and also preserve better in the fridge.

Take It Easy on the Eggs

• While you want your mousse to be light and fluffy, you probably don't want it to taste like a liquefied marshmallow. Using too many whipped egg whites in your mousse can impart an unpleasant, almost gummy texture to your mousse. Two whipped egg whites will provide just the right amount of lift.

Whipping Cream to the Rescue

• To compensate for the reduced amount of whipped egg whites and the lack of butter, whipped heavy cream will provide both smooth, light texture and a rich flavor. Whip the cream until soft peaks form and fold into your recipe to allow it to work its wonders with your mousse.

The Right Preparation Techniques

• Finally, there are a few things you can do as you prepare your mousse to ensure a light and fluffy texture. Make sure you fully whip your egg whites to the point directed by your recipe, and be sure to whip the heavy cream well, too. Make sure to use cold heavy cream. When you melt your chocolate, ensure that it's fully melted and no bits of unmelted chocolate remain to interfere with the texture. Finally, be sure to gently fold all ingredients together at the end to avoid deflating the mousse.