I made a chocolate mousse for the second time ever today and the first time was way better. I think I added the chocolate while it was still warm and the mousse is not a mousse, it's kinda runny.

My question is...Can I possibly fix it??? Or do I have to start over???\\

TIA

Don't know, but here's a bump.

If you made a real mousse where you fold the chocolate with whipped egg whites, then I think you're cooked. The heat of the chocolate probably deflated the whites too much and they just became watery.

I'm sorry, but I don't have a good solution. If you don't mind experimenting, perhaps you could whip up another half batch of egg whites and fold those into what you've got. It might save it......

HTH
Rae