??? the chocolate mousse tasted pretty good, VERY RICH, but was somewhat grainy and not super light/fluffy. I don't have time or ingredients to make it again (I did a demo run which turned out fine, just unable to … If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. It has turned out more like chocolate pudding, with only the top half of the bowl coming out anything like a mousse. I think I let the chocolate mixture cool down too much and when it hit the cream, it got gritty. Possible causes and solutions The chocolate you used was too fluid. I have done some reading and it appears that there are a few different variables that might account for the graininess, like if i over-whipped the whipping cream, and i used nestle's semisweet choco chips. How do you fix a separated mousse Posted by: linzp; April 8, 2012; 13277 views; 1 Comment; Dessert; 1 Comment mensaque April 8, 2012 ... Chocolate mousse recipe 2 Comments; 1647 Views; How do you make chocolate mousse? This can happen if the chocolate was getting too fast too hot in the pan. This may seem counterintuitive, but the way to fix chocolate that has seized is to add more liquid to it. Chill in the fridge for 1-2 hours. Divide the white chocolate mousse between six serving glasses. 02 The chocolate mousse is too heavy and thick. How to fix Chocolate Mousse Why did my chocolate split? Problem #1 – Grainy melted chocolate 01 The chocolate mousse has a sandy texture, full of lumps. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. 01 The chocolate mousse has a sandy texture, full of lumps.

Troubleshooting: Mousses. Chocolate can be difficult to work with – in its solid state, it is relatively stable but once it has melted, there are various ways it can go wrong. I made Alton Brown's chocolate mousse recipe and it turned out gritty. Combine the cooled chocolate mixture with the whipped cream, then gently fold in the egg whites with a rubber spatula. It's: - Chocolate, espresso, gelatin mixture - Whipped cream - Fold. discussion from the Chowhound Home Cooking, Chocolate food …

The widely agreed-upon classic French chocolate mousse calls for egg whites, sugar, cream and chocolate, which essentially makes a meringue with chocolate folded into it. Here's how to fix them. If the chocolate splits, it gets grainy, and you have an oily film on the surface. For the chocolate layer: 175 grams semisweet dark chocolate, finely chopped 70 g (5 Tbsp) salted butter, cubed 3 large egg yolks 1/4 cup icing sugar 1/2 cup whipping cream, whipped to soft peaks M&Ms to decorate Preheat oven to 350 F. Grease a 20 inch springform pan and line with parchment paper. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. So make sure that you remove the pan from the heat first, continue whisking for about 1 minute, and then whisk in the chocolate. Perhaps the most common problem faced by budding chocolatiers is when chocolate seizes and forms into a dull, clumpy mass. Adding the right amount of water (or other liquid) will dissolve the sugar and cocoa in the clumps and make it a fluid consistency again.