I was trying my hand at chocolate mousse, and I've had some mixed results. I was making two mousses at the same time, one with semi-sweet and bittersweet chocolate and the other with semi-sweet and 40% cacao chocolate. In both cases I added Godiva liqueur, and I used some Irish cream in the milk chocolate one. I'm using a Swiss meringue to make it all fluffy and such ... no whipped cream involved, though I bought whipping cream since I didn't have the recipe on me when I was at the store, haha.
Anyways, the dark chocolate base came out perfect, but the milk chocolate one seemed to be separating a bit when I was melting the chocolate, butter and alcohol, so I had to rescue it with a bit of milk to get it to come back together. Well, that may have been a mistake because the base came out super loose. I mixed in some more melted chocolate (milk and then semisweet when that wasn't working) to see if I could thicken it up and tossed it in the fridge.
How does one typically thicken a mousse base when it's too loose? Also, was it the milk that made it too loose? Or is it that I was using milk chocolate? I think read somewhere that lower cacao % can make it set less well, but I don't know where I read that.
Adding the melted chocolate did work ... but the consistency isn't quite as good, and I have some lumps where the chocolate didn't incorporate perfectly ... so I guess I'm just wondering if there was a better way, or if it might have even been okay without all the doctoring if I just threw it in the fridge without the extra chocolate.
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