I made a chocolate mousse for the second time ever today and the first time was way better. I think I added the chocolate while it was still warm and the mousse is not a mousse, it's kinda runny.
My question is...Can I possibly fix it??? Or do I have to start over???\\
Don't know, but here's a bump.
If you made a real mousse where you fold the chocolate with whipped egg whites, then I think you're cooked. The heat of the chocolate probably deflated the whites too much and they just became watery.
I'm sorry, but I don't have a good solution. If you don't mind experimenting, perhaps you could whip up another half batch of egg whites and fold those into what you've got. It might save it......