I know that real mousse is made with raw eggs. I am trying to find some information on whether or not this is allowed to be sold by a commercial bakery? Are there any FDA guidelines? Certainly, when I go to a fine French restaurant, their mousse is made with raw eggs.
If anyone knows where I can find documentation, etc that would be great!
AYou would need to check with your local health department. I think the issue is when you're operating under a cottage food law.