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Can I re-whip chocolate mousse?

I made Alton Brown's chocolate mousse recipe and it turned out gritty. It's:

- Chocolate, espresso, gelatin mixture
- Whipped cream
- Fold

I think I let the chocolate mixture cool down too much and when it hit the cream, it got gritty.

Can I melt these until they're smooth and rewhip them? Thanks!


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