Prepare the workspace
Use a clean, grease-free bowl and whisk. Separate each egg in a small bowl before combining whites, protecting the batch from broken yolks.
Perform the technique
Whisk gradually until whites hold their shape. Stir a small portion into chocolate to loosen it, then gently fold the rest with a spatula.
Check the result
Chocolate should be fluid but not hot. Dry clumps of whites are hard to distribute. Stop once evenly combined.
Correct mistakes
Yolk or grease interferes with whipping. Cold chocolate forms lumps; hot chocolate damages texture. Refrigeration firms mousse but does not cook the eggs.
