I filled a cake recently with dark chocolate mousse, using the recipe found on the back of the Hershey's cocoa can. It was super delicious! But after it set in the fridge, it became spongey. I was hoping it would turn out creamy but stable. Other mousses I've made have turned out spongey, too. Can someone tell me what I might be doing wrong? Or is that just what mousse is like, and perhaps I'm looking for more of a pudding-type filling?
I'm not personally familiar with the recipe on the can, but if it's a mousse where beaten egg whites are folded into the chocolate, then yes, it will be airy and therefore, spongy.