Huge Disappointment: The Essential Chocolate Mousses (white and dark chocolate)

For something that calls for naturally great ingredients, these shouldn't have been such a letdown. My hunch is that when the author converted the recipe from a large, commercial batch, he didn't get the proportions right. I took a stab at modifying them below and might try the recipes again someday to see if that helps. Otherwise, these are a must-miss.

P.S. Sorry the picture is so bad; my camera doesn't really do close-ups well, and I need to work on the lighting. I hope to get better at this over time.

Rating: 2
Here's why:
Too sweet - Even for a sweet tooth, these were just over-the-top sugary, but the white chocolate version doesn't even call for sugar and the dark chocolate one doesn't have enough chocolate. I don't eat mousse that often, though, so maybe this is how it's supposed to be and I'm just out of the loop? What's your opinion on mousse? Should it be more sweet and whipped cream-like, with a mild chocolate flavor (as these are)? Or creamier and more like a decadent, dense pudding?
Grainy - I followed the directions to a T, but the white chocolate version calls for too much water, which made the cream separate a bit (in a few hours, the water had started to pool at the bottom of the ramekin). The dark chocolate didn't completely blend with the cream, which made the dark chocolate version a lot like eating whipped cream with some tiny chocolate chunks in it. Blech.


Highs: This is another easy recipe, and I didn't have any trouble making it. If you like really sweet desserts, this is the mousse for you, but definitely note my modifications to the ingredients proportions below if you want to make it.

Lows: When making the dark chocolate mousse, I had trouble getting the dark chocolate to blend well with the cream initially. Then I realized that it's simply because there isn't enough chocolate. I recommend 5 oz instead of 3. When making the white chocolate mousse, I didn't have trouble with blending, but noticed that all that water (4 T) started to make the cream separate. Don't add more than 3 T.


The Essential Chocolate Mousses
Equipment

• Double boiler (if you don't have this, or don't know what it is, use a medium - 3 qt - metal bowl for the top section/chocolate and a 2.5-qt saucepan for the bottom section; the bowl should cover the circumference of the top of the saucepan and also should not touch the recommended 1 inch of water in the bottom of the pan)

Film wrap 

Electric mixer - chill bowl and balloon whip at least 20 minutes in advance of prep

Prep note: You have to chill the mousse for 2-3 hours before serving, so while it doesn't take long to make the mousse, be sure to leave plenty of time for chilling it afterwards.

Dark Chocolate Mousse

• 3 oz unsweetened chocolate, broken into 1/2-oz. pieces (HH note: needs a LOT more if you're a chocolate lover; recommend adding at least 2 more oz. even if you're not. That should help cut the sweetness.)
• 2 c. heavy cream (don't modify this amount)
• 3/4 c. granulated sugar (don't modify this amount)

Chill the electric mixer bowl and balloon whip (this helps the cream whip faster). Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the boiler. Tightly cover the top with film wrap and allow to heat for 4-5 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a bowl, using a rubber spatula to remove all chocolate from the boiler.
Place the heavy cream and the sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on medium until soft peaks form, about 4-5 minutes.
Using a hand-held whisk, vigorously whisk 1.5 cups of the whipped cream into the melted chocolate, scrape down the bowl with a rubber spatula, and continue to whisk until the cream and chocolate are smooth and completely incorporated.
Add the combined whipped cream and chocolate to the remaining whipped cream and use the rubber spatula to fold together until smooth.
Transfer the mousse to a plastic container and refrigerate for 2-3 hours.

White Chocolate Mousse

• 10 oz. white chocolate, broken into 1/2-oz. pieces
• 2-3 T. water
• 2 c. heavy cream

Heat 1 inch of water in the bottom half of a double boiler over low heat. When the water is hot (do not allow to simmer), place white chocolate and 2-3 tablespoons of water in the top half of the boiler. Using a rubber spatula, constantly stir the white chocolate and water until melted, about 4-5 minutes. Remove from heat and keep at room temperature until needed.
Place the heavy cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on high until stiff, about 1 minute. Remove the bowl from the mixer. Using a hand-held whisk, vigorously whisk 1/3rd of the whipped cream into the melted white chocolate. Scrape down the bowl with a rubber spatula, and continue to whisk until smooth and thoroughly combined. Add the combined whipped cream and white chocolate to the remaining whipped cream and use a rubber spatula to fold together until smooth.
Transfer the mousse to a plastic container and refrigerate for 2-3 hours before serving.