Need help really quickly ... disaster ...

[Millie1]

am making chocolate mousse. Didn't let the choc cool enough before adding egg yolks . It's gone pretty solid. Is it worth continuing or should I save my cream and whites and go buy another £5 -worth of bournville and try again ? TIA

sounds like you have cooked your yolks!! Have you tried giving it a taste to see if it is a bit too eggy? If it is OK, I would try beating the living daylights out of it over a pan of warm water to see if you can loosen it up a bit have you any cream you could add to it to soften it maybe add some butter over the steaming water?

ok will try thanks

I would definitely go with the adding butter idea - otherwise you're likely to end up with a chocolate brick.... but hey, it's still chocolate so even if the texture isn't perfect it'll still taste great!

will I not cook the yolks even more and make it tastefunny with the butter? It's sitting on hot water at the mo so we'll see whta happens. Aaaargh

should not cook them if you only have it over steaming water just leave it long enough to melt and then take it off the pan and start beating... the butter will be fine - I make chocolate ganache for cakes out of choc and butter... don't add loads just a bit at a time...

Quick update ... it didn't soften at all so I dumped it and started again. Looks much better although the choc stiffened up again as soon as I mixed the egg yolks in ... and I'd let it cool for nearly an hour. Oh well, it's done now ... there's a good drop of rum in it so hopefully no-one will notice!!

hope it was yummy... made me want to eat copious amounts of chocolate just reading about it!

It was goooooooorgeous!!! I'd 9 + 4 kids for dinner and the whole thing was just yummy .... and loads of leftovers for tonight!!