Help..mousse Filling Turned Watery And Clumpy
Decorating By frankandcathy Updated 18 May 2006 , 7:37pm by izzybee

I think I beat it too long. It was the recipe that you whip the cream then add a chocolate/gelatin mixture. I think I whipped it too long. Should I just pour the liquid off and try to use it? Is there anything I can do? I tried freezing it to see if that will help. After it's frozen a while, I might try stirring it again. Any suggestions would be greatly appreciated...as well as the correct way to make this filling so this doesn't happen.
Thanks!
Cathy

Once the cream breaks it's next to impossible to get it back. It will never be silky. Toss it and start over. Here's a full proof recipe for mousse:
Chocolate Mousse
Serves 6
2 Tbl. Butter
4 oz. Bittersweet or semisweet chocolate chopped
3 eggs, separated
¼ c sugar
½ c heavy cream
½ tsp. vanilla
1. Melt the butter and chocolate together. Just before the chocolate finishes melting, remove it from the stove and beat with a wooden spoon until smooth.
2. Transfer the chocolate mixture to a bowl and beat in the egg yolks with a whisk. Chill.
3. Beat the egg whites with half the sugar until they hold stiff peaks but are not dry. Set aside.
4. Beat the cream with the remaining sugar and vanilla until holds soft peaks.
5. Stir a couple of spoonfuls of the whites into the chocolate mixture to lighten it a bit, then fold in the remaining whites thoroughly but gently.
6. Fold in the cream and chill.
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