What went wrong with my chocolate mousse? Recipe Keeper Questions & Answers and Comments

Question: What went wrong with my chocolate mousse?

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Answer #1:

I don't think you whipped the foodstuff whites enough because of the instruction not to beat likewise much.
Step 5 is not the problem.
I attain neaten with raw foodstuff so far so good!

Answer #2:

This looks like a beatific basic recipe for a drink mousse, except for the part most not over-beating the foodstuff whites.
I vex mine until they're rattling dry and I can turn the bowl face downbound without them moving. To attain trusty they're substantially beaten I start them while the drink is unfrozen and then scramble again I use an electric hand beater just before I add them to the chocolate, that artefact some unwhisked white settles discover and you crapper incorporate it properly, kinda than it settling discover after you've made the mousse. Loosening the variety by adding a ordinal of the egg white should refrain any problem of the albescent existence too parched to intermixture in, so I don't understand that part of the instructions.
Eggs in the UK today become from flocks that are proven for Salmonella, so it's quite innocuous for most people to take raw eggs, still rattling teen children, meaningful women and anyone with a down immune system should avoid raw egg.

Answer #3:

That happens when you dont fold everything in very substantially or if the scramble creamed was too lax or the meringue wasnt whipped enough.

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