Mousseline (moo-sell-een) is a term used to describe various preparations to which cream has been added. For instance, in French haute cuisine small moulds of minced poultry, fish, shellfish or game to which cream is added are called mousselines. When cream is added to HOLLANDAISE SAUCE the resulting com-pound is called MOUSSELINE SAUCE.

The word mousseline is also often used in confectionery to denote a cake or dessert containing a large amount of eggs or cream.

Mousseline au Chocolat can be served with coffee or as a dessert.