I have experimented with chocolate mousse lately. I use a recipe I think is taken from Ferran Adria. It consists of
120 mL cream 125g 60%+ chocolate 4 egg whites
I heat the cream, and pour it over the chocolate (in tiny pieces). Mix it thoroughly so that it is even and has no particles. Then I add the egg whites and mix all this together. After mixing, I pour it into an iSi gourmet whip+. I charge with one N2O-capsule, shake it for at least 30 sec. and wait. Once the gourmet whip is at room temperature, I release it from the whipper.
The result is a very airy, but runny chocolate mousse. I would rather call is a chocolate foam. the consistency is foamy and it tastes good. I would prefer, however, a mousse that is firmer and denser. I have experimented with gelatine, by using one sheet, blooming it and adding it to the hot chocolate--cream-mixture. This did not give any noticeable effect.
Are there anyone here, who know hov I can make it set more firmly?