Hi! yesterday i made a delicious pierre hermes cake which asked for mousse chocolat. I had to throw away some ingredients until i had prepared a nice mousse. The recipe called for melted chocolate cooled to 45 C, then folding in a little whipped cream, then the remaining and at the end the bombe. However i tried twice this way and the chocolate-whipped cream mixture solidified. Finally i decided to make it in another way, mixing bombe with chocolate and then folding in the cream. The result was delicious but i couldnt understand why the first way failed while everyone calls for mixing some whipped cream with 45-50 C melted chocolate and then folding the bombe. I used a large bowl for mixing chocolate with whipped cream and thats may be the mistake. I also suspect that whipped cream should not be very cold when its being folded and mine was at 15 C (maybe needs to be room temperature) ingredients (170gr chocolate , 250ml whipped cream ,bombe with 2eggs+1yolk) Could anyone tell me what went wrong. Thanks a lot!