Step 5: Fold the Mixtures Together
Add a small portion of the whipped egg whites to the chocolate mixture and gently fold to lighten it. Then, gradually add the remaining whites, folding carefully with a spatula until fully combined. Take your time here — overmixing can deflate the air you’ve built up.
Step 6: Mold and Chill
Spoon the mixture into silicone molds or small ramekins. Smooth the tops with a spoon. Refrigerate for at least two hours or until firm. For a denser texture, you can freeze them for 30
