Final answer:
A cooked mousse often uses eggs as a binder, with the egg whites providing a light texture and the yolks adding richness. Gelatin may also be used for setting the mousse.
Step-by-step explanation:
In a cooked mousse, the binder is typically eggs, or more specifically, egg whites. When beaten, egg whites form a foam that incorporates air, thus providing the mousse with its light and airy texture. Additionally, yolks can be used for their emulsifying properties, imparting richness and smoothness to the mousse. Sometimes, gelatin is employed as a binder in both cooked and uncooked mousse recipes to help the mixture set and maintain its structure when chilled. The precise ingredients and techniques can vary depending on the specific recipe and desired outcome of the mousse.