Please help me diagnose my mousse issue...

[Carrot]

My mousse recipe -

4 eggs (separated)
200g plain chocolate

Melt chocolate in glass bowl over simmering water
Whisk egg whites to the soft peak stage
Stir yolks into chocolate and leave to cool for a few mins
Fold in the egg whites slowly, leave to set.

Have tried this 4 times now. One time it set perfectly, two of them it remained mostly gloopy and one time it remained as chocolate goo. Still tasted nice, but not what I am aiming for.

I have not changed anything in my method - anyone know why it won't set?

(I don't really do cooking much so please be as "layman" as possible )

[21TonyK]

I'd suggest your eggs where under whipped and aim for a firm peak, not soft. If also using cream you can cheat by incorporating a bit of gelatine as well ;-)

[freecar]

21TonyK said:

I'd suggest your eggs where under whipped and aim for a firm peak, not soft. If also using cream you can cheat by incorporating a bit of gelatine as well ;-)

This,

I made mousse some years ago for a girlfriend of mine, a little hint, melt some chocolate and wipe leaves on it so one side gets covered, peel off and hey presto ornate chocolate leaves for garnish on your mousse!

You don't want "soft" peaks for mousse you want "stiff" peaks as folding in the chocolate will remove some of the air.

[Carrot]

21TonyK said:

I'd suggest your eggs where under whipped and aim for a firm peak, not soft. If also using cream you can cheat by incorporating a bit of gelatine as well ;-)

Oh I am all up for cheating

Will try making the egg whites firmer first

[21TonyK]

Carrot said:

Oh I am all up for cheating

Will try making the egg whites firmer first

Bit of salted butter doesn't go amiss as well.

If you get into it then you need to look at the chocolate itself as well. Everyone goes on about the cocoa % which is fine but the higher this is the less fat in the chocolate which affects the viscosity of a mousse. Hence the need to incorporate more fats in the form of cream, butter etc when using "the best" chocolate.

Then, when you get into terrines or verrines with white, milk and plain chocolates you need to balance the fats across the layers to ensure the same consistencies. Else you end up with a liquid layer, a solid layer and a sloppy layer.

This is why patisserie is a special little corner in the kitchen most chefs don't dare to venture.