Fold egg and chocolate mixture back into
remaining whipped eggs until incorporated.
Carefully fold
the remaining whipped egg white into the chocolate mix (take a half - turn around the bowl with the whisk and then shake the mousse through the tines of the whisk).
Add
the remaining whipped egg whites, and using a spatula, carefully fold them into the batter, taking care not to deflate them too much.
Not exact matches
1 pint heavy cream 2 ounces bittersweet or semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces white chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large
egg yolks 2 tablespoons granulated sugar 1/2 cup milk Additional confectioners sugar for
remaining whipped cream Chocolate covered cocoa nibs, for garnish
Fold about half of the
whipped egg whites into the chocolate mixture to lighten it up, then fold the chocolate mixture into the
remaining egg whites, using a bottom - to - top circular motion to avoid overfolding.
Fold one - third of the
whipped egg whites into the chocolate mixture, then fold in the
remaining chocolate mixture just until it's completely combined.
Whip the
egg whites until the peaks
remain stiff, but the
egg whites are not dry.