If your mousse feels grainy, it's because you have overwhipped your cream. Not following the whipping time given in the recipe and over whipping separates the cream into butter, which gives a grainy and broken texture to your mousse.
How do you fix grainy chocolate mousse?
To your melted chocolate and (possibly) sugar and/or butter, add in this order:
- stir in almost-all-fat yolks first.
- then fold in the whites. These have enough water in them to keep the cocoa solids from clumping up. ...
- Last, fold in your slightly under-whipped and decidedly-cool-but-not-Arctic cream at the end.
How do you save grainy mousse?
Troubleshooting: "My chocolate mousse is often grainy." Be careful to reheat your chocolate mixture slightly before you incorporate the whipped egg whites or whipped cream. If the mixture has already cooled and you add a large quantity of egg whites or cold cream, the chocolate hardens and forms grains.
