In your opinion, what are the outstanding differences between a
chocolate mousse and a chocolate souffle. (acute accent not available)
Comments invited. :-)

Check this out: soufflé. Not bad for someone who can't type accents on
his keyboard, wouldn't you say?

I borrow my accents from a search engine. To get an acute accent, my
query consists of a French phrase such as "je suis". I then copy and
paste an accented letter from one of the French pages that show up in
the search results.

je suis
://www.google.com/search?hl=en&lr=&c2coff=1&q=je+suis

A free tip from your humble servant,

leapinglizard

Windows has a character map which shows you all of your system's
available characters.

Start, Programs, Accessories, System Tools, Character Map

Read more about it here:
http://www.compukiss.com/sandyclassroom/tutorials/article751.htm

Do you mean 'chocolât'?

Ah yes, the interminable chocolate mousse vs. chocolate soufflé debate. 

I, for one, have learnt my lesson and refuse to be drawn into yet
another one of these pointless, polarizing polemics.

I found a lot of variant recipes in a quick search, but I think the
following is somewhat standard...  A mousse derives its fluffiness
from whipped cream.  It's kind of like a pudding with whipped cream
mixed in.  A souffle derives its fluffiness from egg whites.  The
whites are whipped separately and then folded into a yolk mixture (so
the whole egg is used).  The souffle must be baked to cook the eggs. 
A mousse is not generally baked (it would melt in the oven).

Buy "The Joy of Cooking" cookbook and flip through it.  You'll learn
all sorts of other things...  How about a custard?  A pudding?  Each
dish has its own particular thickening agents.

Now I'm starving.  :)