Stuff-this-shit Chocolate Mousse

I make no apologies for the name here, sometimes you just feel like ‘stuff this shit!’
Makes 6

Ingredients
200grams 50-70% cocoa solids dark chocolate, chopped
1 tablespoon butter
4 eggs, separated
2 tablespoons caster sugar
2 tablespoons your favourite spirit
or liqueur (I like to use whisky or Armagnac)
1 cup cream
½ cup Valrhona chocolate balls to decorate (optional)

Method
1 Put the chocolate and butter in a heatproof bowl over a pot
of simmering water. Stir until melted and smooth, taking care that the base of the bowl doesn’t touch the water.
2 Beat the egg yolks with the caster sugar and liquor then whisk this into the chocolate.
3 While the chocolate is melting, beat the egg whites to medium peaks and whip the cream to soft peaks. Fold one-third of the egg whites into the chocolate then add the remaining egg whites and the whipped cream and fold carefully together until smooth.
4 Plop into a serving glasses and chill for 3 hours (or up to overnight) before serving. Sit at room temperature for 10 minutes before serving sprinkled with chocolate balls.

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Interview with Dan Hong

Recipes and Photography by Sarah Tuck
“Coming Unstuck” is available thought Sarah’s website