how to fold in egg whites?

Question

when i try to fold in the egg whites when i'm making a chocolate mousse, the chocolate won't fully incorporate into it. i keep trying, but there still seems to be little specks of chocolate and egg whites that you can see. in other words, it isn't smooth. (and it deflates when i fold it too much)

yeah, i think i understand the folding; it's just that the texture of the mousse is not smooth. it has specks here and specks there of chocolate

i've followed this recipe to make it. http://content2.williams-sonoma.com/recipe/recipedetail.cfm?objectid=D5D32ACB-7099-4DA6-8ABEC2E432A64D7A

Answer 1

Beat egg whites before you fold them into the mousse. Slowly add them, blending as you go. Don't dump them in all at once. Sounds good.
lc

Answer 2

make sure the egg whites are beaten stiff. Use a wire whisk to fold the whites in. Take a small portion of the whites first and whisk them in, a bit more vigorous than you think, it will lighten the mousse a bit. Then using the whisk,fill it with egg whites, bring it into the bowl of mousse stir it and pick up some mousse with the whip, tap the whisk on the side of the bowl and mousse will fall thru the whisk. Keep repeating this and the blend will occur and because you are letting the mousse fall thru the wire whisk you will not be pushing the air out of the egg whites, and Viola! zee veryyy lite chocolate mousse.

Answer 3

Sounds like your egg whites are over whipped. If you take them to stiff peaks, they won't incorporate properly. And you get a slightly curdled look with white specks and overcompensate by whipping the entire mousse longer. As for the chocolate lumps, watch your temperatures and mix thoroughly before adding the whites.

Answer 4

It will INDEED deflate if you fold it too much. The egg whites are that frothy because you have whipped air into them. Too much folding releases the air and the whites deflate.

I think maybe it's the type of chocolate you are using. double check your recipe. Also, be sure that your bowl of egg whites is EXTREMELY cold. It has to be cold to whip properly.

also, read these tips: What happens to an egg white as it is beaten
The protein partially unravels and forms a good foaming agent. A foam is formed by the protein forming a stable film around the included air. Studies show that the best foam forms when the unraveling of the protein is only partial. [citation needed] Overbeating egg whites destabilises the foam by fully unravelling the protein molecules. The protein is elastic, so when the egg white is cooked, and the air expands, the white stretches then sets in the expanded position.

[edit]
Use of a copper bowl to aid foaming
Many cooks recommend using a copper bowl to beat egg whites. This has the effect of making it take longer to form the foam, but leads to a much more stable foam. This is probably because the copper atoms form a complex with the conalbumin protein which makes it difficult to unravel, which means that it takes around twice the time to get a good foam, but very much more difficult to overbeat. [citation needed] (The danger of overbeating may be the reason many cooks recommend beating by hand rather than use an electric whisk)

The one possible drawback of using a copper bowl is the toxicity of copper. However, the amount incorporated into the egg whites is likely to be far too small to cause ill effect[1].

[edit]
Use of cream of tartar to aid foaming
Cream of tartar (potassium bitartrate) is an acidic salt that can be used to change the pH of the egg white to an acidic range of around 3-4. This has the effect of stabilising the foam, and is therefore a good alternative to using a copper bowl. Cream of tartar should not be used if a copper bowl is used, because it can react with the copper and force more of it into solution (acids react with metals, in general), thus increasing the toxic effect. [citation needed]

You might try this recipe which doesn't use egg whites = I don't use egg whites in mousse.
1 3/4 cups whipping cream
12 ounces good quality semisweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

(If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)

Answer 5

It also sounds like you didn't temper your chocolate therefore chocolate flecks. I don't see anyway for you to correct this other than starting over.

In regards to your egg whites/scrambled eggs .. strain your mouse before it sets.

Good luck either way.

EDIT: I just re-read the recipe ... I'm wondering if your bowl over simmering water is getting to hot. And your not incorporating the butter fast enough ... it also could be the quality &/or age of chocolate you are using.

Answer 6

with a rubber spatula, go directly to the bottom of the bowl
and bring the mixture up in a folding motion. turn the bowl a
quarter turn and repeat the process untill fully corperated
do not stir.

Answer 7

a wide , rubber spatula is the key,,,,scoop up a good amount and literally "fold"it over,,,,,a spoon or smaller untinsel won't work,,,also,,,let the egg warm to room temp first

Answer 8

There's no easy way to tell you how to fold egg whites.

Watch this video and it will show you how
http://www.foodnetwork.com/food/ck_dm_baking

Click on the link that says Fold Batter

Answer 9

You play Texas Hold'em