I made Norman Davis's Butter-Chocolate Pound cake with Chocolate Ganache and Raspberry mousse which I got off of The Ultimate Cake-off recipe page. I followed the recipe to the "T" but i think i made my mistake on step 5 which said "mix heavy cream until well combined". Which I did by hand, folded in the Raspberries and then chilled it. Four hours later it was still a liquid. So I decided to throw it on the mixed and whip it up. Bad mistake It curdled! What did I do wrong? Please help, I would love to try and make it again! Thanks for any help. Jenn

Heres the page:
http://recipes.howstuffworks.com/butter-chocolate-pound-cake-ganache-raspberry-mousse-recipe.htm

from the looks of it, the recipe missed a step....it should've been 4 cups of heavy whipping cream...WHIPPED. It didn't direct you to whip the cream which it should be for a mousse.

from the looks of it, it is basically stabilized whipped cream...

Did you fold in the raspberries already? If so, maybe you could try this fix...

'bout midway down on the right...
http://www.baking911.com/howto/cream_whip.htm

Thank you. I knew i was making a mistake. It just seemed somewhere it should of been whipped. Thanks all4cake

Raspberry Mousse

1.In a saucepan combine 1-1/2 cups raspberries and sugar.
2.Heat and stir over medium heat until it turns to a liquid.
3.Stir in gelatin.
4.Scrape mixture in a large bowl and let cool 5 minutes.
5.Mix in heavy cream until well combined.

Whip 'til medium-medium/stiff peaks form

6.Fold in 1/2 cup fresh raspberries.
7.Chill.

berries will make whipped cream go flat...not mousse.

Thank you for the recipe all4cake. I will try it again

Because whipping cream whips best when chilled, try chilling the mixture after combining the gelatin mix with whipping cream. Then, whip, chill again and fold in the berries...I would fold in the berries right before filling and make sure they're completely dry too...

I just copied his recipe and stuck in that step