How to Fold Whipped Cream Into a Chocolate Mixture

Mousse recipes call for folding to create a velvety texture.

Many baking and pastry recipes call for folding a lighter mixture into a heavier one, such as egg whites into batter for cakes, and cream into chocolate for mousses. Folding egg whites into batter produces an airy consistency, whereas folding whipped cream into chocolate creates a smooth texture. The folding technique is simple to learn and indispensable in baking and pastry. Think of the folding technique as combining two ingredients in a gentle manner. Does this Spark an idea?

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Chocolate in a mixing bowl
Whipped heavy cream
Rubber spatula

Instructions

- 1
  
  Spoon approximately one-third of the cream onto the chocolate. For instance, if your recipe calls for 1/2 cup of cream, add 1 tbsp. of cream to the chocolate.
- 2
  
  Insert your rubber spatula in the mixing bowl of chocolate at the 12-o'clock position until it hits the bottom. Cut through the chocolate with the rubber spatula, bringing it to the 6-o'clock position.
- 3
  
  Move the spatula to the 12-o'clock position from the 6-o'clock position along the left half of the bowl, scraping the bottom and the sides.
- 4
  
  Turn the bowl clockwise a quarter-turn to the right. Lift the rubber spatula from the chocolate/cream mixture, and pour some of the mixture over the rest.
- 5
  
  Spoon another one-third of the cream onto the chocolate. Insert the spatula at the 12-o'clock position until it hits the bottom. Then cut through the chocolate downward until it reaches the 6-o'clock position.
- 6
  
  Scrape the bowl again along its left side until the spatula reaches the 12-o'clock position. Turn the mixing bowl a quarter-turn clockwise, and fold the chocolate mixture onto itself again.
- 7
  
  Spoon the last one-third of the cream onto the chocolate. Cut through the chocolate until you reach the 6-o'clock position, and scrape along the left side of the bowl.
- 8
  
  Bring the spatula to the 12-o'clock position, lift it from the chocolate mixture and fold the mixture onto itself again. Repeat the cutting, scraping and folding process until the cream is just incorporated into the chocolate without streaks.