Why is my chocolate mousse watery?

There could be different reasons if your chocolate mousse turns out runny. First, the egg yolk mixture was not thick enough that it coats the back of a spoon. Second, the whipped cream was not stiff enough. And also, do not use low-fat heavy cream because it doesn’t hold its stand long enough.

What happens if you over mix chocolate mousse?

If you whip to medium or stiff peaks, you run the risk of over whipping during the folding process and ending up with grainy mousse at best and chunky buttery mousse at worst. Ew. Consider whipping the cream by hand so you can more closely watch the texture and stop before over-whipping.

Why did my mousse separate?

Using a cream with a fat content of only 32\% means that it will have a higher water content (if it is whipping to soft peaks it is probably as it has some stabilizers or thickeners added) and this water content could be causing the choccolate to seize and the mousse to separate.

How do you fix watery mousse?

Mix a tablespoon of corn starch with water or milk and add it to liquidy mousse, heat it up it will thicken up.

How do you fix runny mousse?

Try adding a tiny amount of cornstarch to some water, and add to the mousse bit by bit and see how that helps thicken the texture. Alternatively, whisk some egg yolks in a separate bowl over low heat until they increase in volume and fold that slowly into the mousse mixture.

How do you fix soupy chocolate mousse?

A slurry of 1 tablespoon of cornstarch and 1-2 tablespoons of water (or milk) should be enough to thicken most chocolate mousse recipes that serve 4-6 people. Cornstarch slurry should go into melted chocolate before you fold in other whipped ingredients.

How can I make my mousse thicker?

How long does mousse take to set in the fridge?

The mousse must set in the refrigerator before it can be served, which will most likely take 15 to 30 minutes. If you’re layering the mousse, each layer must set before you add the next.