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A question about a recipe: Hervé This' Chocolate Mousse

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I have a question about the recipe "Hervé This' Chocolate Mousse" from Genius Recipes. This totally failed to thicken for me, despite trying the fixes suggested. I tried it with white chocolate, could that be the problem? For the record I ended up salvaging it with first a couple tablespoons of heavy cream whisked in, then folded in 2 egg whites that I'd beaten to stiff peaks. But this method did interest me! Any tips for better success?

asked by Emily | Cinnamon&Citrus over 2 years ago

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1 answer 627 views
LE BEC FIN
added over 2 years ago

oh no emily!you CANNOT just sub white choc for regular choc (because white choc isn't really a choc and has a totally different chemistry.) sorry kiddo. it's all a learning curve, that's for sure.

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