Chocolate Mousse

Step 5 Add the Whites to the Chocolate Mixture

The egg whites should be beaten until very stiff.

Once the egg whites are stiff, they should be folded into the chocolate mixture.
After you have thoroughly mixed the whites into the chocolate mixture, you can start beating the whipping cream.

Comments

[Adder Twist]

 For a particularly aerated effect, that is, for the egg whites to not be crushed, I suggest folding in with a large metal spoon. This is the tactic I use for my baked cheesecakes, and if done well, will leave no lumps of white, the same as regular stirring doesn't.

c: