Hello! Hoping for some advice after a trial run ahead of a dinner party. I made chocolate mousse (this recipe, which seems in line with a lot of others: https://www.deliciousmagazine.co.uk/recipes/james-martins-chocolate-mousse/) but the top of the mousse was lovely and light and bubbly, however the bottom third was thick and saucy.
I had put the whole recipe into one deep bowl rather than individual ramekins. Was this where I went wrong? Did the weight of the top squash the air out of the bottom? I prefer the informality of one big pudding rather than small individual ones, but maybe I need to use a much shallower cobrained.