For the first time today, I tried to make chocolate mousse, following Marcy Goldman’s recipe in “A Passion for Baking”.
For the chocolate, I chopped in a food processor, 2 cups of semi-sweet chips, adding 1/3 cup of boiling water to melt, and continued processing until I thought the mixture was smooth.
I whipped 3 cups of cream, with confectioner’s sugar, and folded in the cream.
My question is this: the chocolate had cooled considerably and was almost a solid lump. After folding in the cream, and worrying that I was going to deflate the cream too much, it appeared as if there were a lot of chocolate lumps.
Is this okay?
Was the chocolate too cold? If the chocolate had been hot or warm, would it have ruined the cream?