In another thread, we were discussing bite-sized chocolate desserts to try, and using the eggless chocolate mousse from PPB (pg 460) as a filling was suggested. For what I’m trying to accomplish, I don’t need a full 4-cup batch of it, so I tried scaling it back to one cup by using 2 oz of chocolate (the same 70% Valrhona called for in the recipe) and 2/3 cup of cream. I did everything with the food processor like called for in the recipe and then stashed it in the refrigerator for six hours. However, when I pulled it out, it was really, really solid and didn’t want to whip up. Has anyone made this before? Should it be solid when you try to whip it? If not, then I presume I should have chilled it for less time, since there was less to chill. Can someone describe what the consistency should be when I try to whip it, as then I can check periodically while chilling the next batch and whip it at the right time. What I have right now is edible, but it doesn’t look quite right and the texture isn’t quite right, so I figure I can use it to fill odd pieces of pastry that are leftover, but I’d like to get this right for the bulk of things.
Thanks in advance for any help.