Hi everyone. I’m Dyann, and today’s tip is a suggestion from a Dyann Bakes viewer, Julius. He asked as to do a podcast on folding. And folding is a technique where you have two mixtures. One that’s light and airy and one that’s denser, and you want to combine them but you don’t want to deflate the one that’s light and airy.
Here I have, as my light and airy mixture, whip cream, and my denser mixture is cooled melted chocolate. Now what you don’t want to do is just take the chocolate and combine it into the whip cream because that will, with no doubt, flatten it completely. So I’m going to take about a quarter of the whip cream and add it to the chocolate. And that lightens it up enough so that when you combine it with the whip cream, it doesn’t flatten it, deflate it. And you can see it’s much lighter now in color and also in its texture.
So now I’m going to add this lightened chocolate mixture to the whip cream, remaining whip cream, and this is where the folding technique begins. With your spatula in vertical position, you should cut into both mixtures hitting the bottom of the bowl, and drag it up and then scoop underneath, and as you do that, let your other hand turn the bowl. So it’s cut down, hit the bowl, fold it over. Clean up the sides just a bit. Cut down in the middle, fold it over and turn the bowl. Now melted chocolate and whip cream, those are two ingredients in chocolate mousse and how you can tell that chocolate mousse is at the point you wanted to be is that there just streaks of the cream. You don’t want to over mix it because then you’re going to deflate the cream.
Well I hope this was a helpful tip. If you ever have any suggestion, or you have a question or a comment, feel free to drop me a note at dyannbakes.com.
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