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?