Answer:
It is origin from France, I believed.
Mousse, a French word meaning foam, is a form of dessert typically made from egg and cream, usually in combination with other flavors, most commonly chocolate or fruit. Once only a specialty of French restaurants, chocolate mousse entered into American and English home cuisine in the 1960s. The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892. A "Housekeeper's Column" in the Boston Daily Globe of 1897 published one of the first recipes for chocolate mousse. This recipe produced a pudding-like dish very different from today's stiffer, but still fluffy, mousse. Mousse became as we know it with the introduction of egg whites, separated from the yolks.
When white chocolate became the chocolate choice in the 80s, food companies scrambled to devise new ways of using it in tandem with their own products. After chef Michel Fitoussi created a white chocolate mousse in New York City in 1977, people couldn't get enough. Mousse was perhaps the most popular of the white chocolate desserts.