Page 203 - COMING UNSTUCK by Sara tuck

stuff-this-shit I make no apologies for the

name here, sometimes you
chocolate mousse just feel like ‘stuff this shit!’

Makes 6 Put the chocolate and butter in a heatproof bowl over a pot
of simmering water. Stir until melted and smooth, taking care
200g (7 oz) 50-70% cocoa that the base of the bowl doesn’t touch the water. Beat the egg
solids dark chocolate, chopped yolks with the caster sugar and liqueur then whisk this into the
1 tbsp butter chocolate. While the chocolate is melting, beat the egg whites
4 eggs, separated to medium peaks and whip the cream to soft peaks. Fold
2 tbsp caster sugar one-third of the egg whites into the chocolate then add the
2 tbsp your favourite spirit remaining egg whites and the whipped cream and fold carefully
or liqueur (I like to use whisky together until smooth.
or Armagnac)
1 cup heavy cream Plop into serving glasses and chill for 3 hours (or up to
½ cup Valrhona chocolate overnight) before serving. Sit at room temperature for 10
balls to decorate (optional) minutes before serving sprinkled with chocolate balls.

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