Hi! I am making a chocolate mousse for a cake filling and once I added the chocolate to the whipped cream and sugar it lost the stiff peaks. I tried whipping it again thinking it wasn't whipped enough before but that made it even softer. How can I salvage it? Right now it is in the freezer.
The choc was too warm and melted the whipped cream.
No matter which method you use to mix it, if the temps are too high the cream is doomed.
Choc whipped cream is called creme de fondante in France.
But I made it that way for many years and called it mousse.
Mousse is 1 lb choc, 5 eggs , 1 quart heavy cream.
Same precaution , choc temp has to be right or the whipped cream in the mousse will melt and become sloppy.