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Could your chocolate/whipped egg whites mixture have been too warm when you added

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Joined: Dec 12, 2005


Posted to Thread #30144 at 12:52 am on Feb 28, 2018

the whipped cream? I'm picturing what you're describing, but it would have been a really cold whipped cream and the chocolate couldn't have been totally melted and stirred into the egg whites for it to reform, right?

I'm surprised she used chips. I thought they weren't meant to melt easily. I looked up six difference Gale Gand mousse recipes and none mention chips...just bittersweet, white, semisweet or milk chocolate.

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