Belgian Chocolates

How do I correct the chocolate mousse after it is placed in the refrigerator?

I think I may have my whip egg whites too long and too dry and the consistency of the foam is grainy (EW!). What can I do to change the consistency of the foam? Taste is excellent, but the mouth feel is terrible.

Punt. I think you're in trouble. My instinct would be to say that fats help your grain, but it would kill your foam I'm pretty sure.

How to Make Chocolate Mousse : Setting Up a Pastry Bag for Chocolate Mousse

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Belgian Chocolates

Chocolate Mousse $24.99 Chocolate Mousse - Photographic Print

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