What went wrong with my chocolate mousse?

I recently tried to make chocolate mousse using this fairly standard method: http://sweets.seriouseats.com/2011/09/sweet-technique-how-to-make-chocolate-mousse.html - when I checked it for being set, it was sticky like glue, and had a texture best described as "gloopy". It still had plenty of air in it. Anyone know what I did wrong?

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