Alrighty then – here it is my last recipe for the long weekend – the rather indelicately named ‘stuff-this-shit chocolate mousse’. Despite the name (explanation coming) it is the perfect rich chocolatey treat to serve up after an Easter feast – decadent and luscious but small enough to enjoy without being totally wracked by guilt. It is a recipe from Coming Unstuck which was named to acknowledge that sometimes when going through a really tough time, it is entirely acceptable to have a ‘stuff this shit!’ moment and dig into a naughty, soul-soothing treat, but frankly these mousses are so bloody good you shouldn’t have to wait to feel like crap to enjoy them!
Actually on that note (the cookbook) I have had so many enquiries about a re-print I thought I should give you a l’il update…I am poised and ready to do another run but am waiting to hear first whether the book will get distribution elsewhere (Australia/UK/USA) as it is uneconomic to do another run just for New Zealand. (Any publishers/distributors reading this please feel free to get in touch!). It is such a tricky business when calculating the number of books to print first-off, and it appears I could have done many more…as an unknown quantity (pun intended) no-one knew if my book would even sell. The upside is if I do the next book (such a cool concept all planned) I will definitely go bigger…
Aaaand that’s it from me until after the Easter break – I’m hoping I might zoom over to Waiheke this afternoon (last minute, can’t help myself urge to nip over to my favourite spot in the universe), and then tomorrow it is down to see the Hoob in Welly. I was so thrilled to get some pics from him yesterday, cooking up a storm at his new flat – conchiglione (stuffed pasta shells) and caramelised onions from the blog, and they looked bloody delicious. It is such a total buzz when the men/boys use my recipes – extra-specially fabulous! Wishing you a safe and happy little holiday, take care on the roads and I hope you get the chance to make some happy new memories with family and friends.
200g (7oz) 70 per cent dark chocolate, chopped
1 tbsp butter
4 eggs, separated
2 tbsp caster sugar
2 tbsp your favourite spirit or liqueur (I like to use whiskey or Armagnac)
1 cup cream (whipping cream)
½ cup Valhrona chocolate balls to decorate (optional)
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. Beat the egg yolks with the caster sugar and liquor then whisk this into the chocolate. While the chocolate is melting, beat the egg whites to medium peaks and whip the cream to soft peaks. Fold a third of the egg whites into the chocolate then add the remaining egg whites and the whipped cream and fold carefully together until smooth.
Plop into 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.