I have an old, tried and true chocolate mousse recipe that I've had no problem with in the past.
Found it again and decided to make a moussecake at the new place.
The only difference is the chocolate.
In the past I'd shave pieces off of a large slab, Guittard, Ghirardelli, etc.
At the new place we carry an El Ray chocolate, and it comes in little discs.
I don't know if that is making the difference, but it's the only variance.
Anyhow, I melt the chocolate completely in a double boiler, then slowly incorporate the egg yolks, then add rum and coffee.
I finish with the whites and cream (both whipped of course).
This usually results in a light and creamy mousse, but after the cake has set I see that the chocolate has seized.
I thought maybe it was because the coffee was cold so this week I made sure it was still hot.
Even worse seizing this time.
Do you think it's the chocolate?
Or am I missing something.
Any help or guidance you can give me is greatly appreciated.