Texture, Taste, and Chocolate Mousse

Because I'm only cooking for two people, sometimes it makes sense to halve a recipe. However, when I'm more focused on fractions than directions, I end up prone to mistakes. For example, I tried to make the mousse on the Ghirardelli chocolate wrapper. I measured out all of the ingredients, properly halved. The recipe called for 2 1/2 cups of heavy cream, so I measured out 1 1/4. A few steps later, the instructions said to add one cup of cream. So, I did--forgetting that I should have really used a half cup, saving the rest for the whipping part later. Long story short, I ended up with chocolate soup. However, the flavor was really there. It would have been much better had I gotten the texture right, but I ate it.