For some, the classic chocolate mousse never went out of style. Others are falling in love with it all over again. Here’s how to achieve a light, airy texture with a rich, chocolatey flavour.

Technique of the month: How to fold ingredients together

The goal of folding together two mixtures of different densities is to avoid over-mixing yet retain as much air as possible. But what’s the secret to mixing gently and with as few strokes as possible? Using a whisk. It may seem counterintuitive, but it makes sense if you think about it. The whisk’s wide, open structure allows it to move through batter efficiently, with fewer flat surfaces to knock the air out of your whipped cream or egg whites as you fold. Use the same motion with a whisk as you would when folding with a spoon or spatula: cut down the centre of the mixture and bring the whisk up and over in a circular motion. Rotate the bowl 90 degrees and continue until just combined. You will find your batters and mousses come together so much more quickly.