The most we have is an instruction to pass the egg through a strainer, and this doesn t seem to introduce air at all. Not in our period. While egg yolks and whites were often separated, it was usually only in order to use one or the other. There seems to be no concept of separating the egg only to whisk the white and re-combine them, in the body of medieval recipes. Some mousse recipes call for gelatine.
Chocolate mousse is a dessert.
This means it s a light, sweet dish served at the end of a meal, either on its own or with other light, sweet dishes. This was not a characteristic meal order in the Middle Ages. And yf you have wafers caste some in wyth all and thus serve them forthe. The Oxford English Dictionary, second edition. Permission is granted for republication in SCA-related publications, provided the author is credited and receives a copy.