Folding in Egg Whites for Chocolate Mousse

Video Transcript

"Okay, we've whipped our egg whites to a nice stiff peak and now we're going to first, we'll start by lightening or you may remove that from the whip okay. We're going to start off by lightening our chocolate mixture, we're going to add in just a scoop full of the egg white mixture and fold that in, you can almost stir it in just lightly and then fold and cut down the middle and bring it up around on top to fold that mixture in, scrapping down the sides off and that's just to lightening it. When that's completely mixed in, then you'll add in the rest of your egg whites and fold it in, cut in half and bring over the top, cut in half and you rotate the bowl a quarter turn each time that you cut and pull it over the top. The idea is not to flatten out the egg whites, you just want to fold in that chocolate mixture and you want to keep the air that we incorporated into the egg white. You want to keep it in there. So you just keep that motion on cutting in half and folding over and rotating, continue this until the mixture is smooth and you can scrape down the sides occasionally."