Guinness Black and White Chocolate Mousse

white chocolate and milk chocolate mousse
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Prep: 2 hrs
Cook: 15 mins
Total: 2 hrs 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
502 Calories
40g Fat
34g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 502
% Daily Value*
Total Fat 40g 51%
Saturated Fat 24g 122%
Cholesterol 145mg 48%
Sodium 66mg 3%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 6%
Total Sugars 30g
Protein 7g
Vitamin C 0mg 2%
Calcium 102mg 8%
Iron 1mg 7%
Potassium 252mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Guinness is a wonderful complement to chocolate. This creamy dessert is served at The Guinness Storehouse, at St. James's Gate in Dublin. The Guinness Storehouse is currently Ireland's number-one international visitor attraction.

Reprinted with permission from The Irish Pub Cookbook by Margaret Johnson (Chronicle Books 2005).

Ingredients

For the Black Chocolate Mousse:

  • 8 ounces semisweet chocolate, chopped or grated

  • 1/2 cup (8 tablespoons) unsalted Irish butter

  • 1/4 cup superfine sugar

  • 3/4 cup Guinness Stout

  • 3 large eggs, separated

  • 1 cup heavy whipping cream

For the White Chocolate Mousse:

  • 6 ounces white chocolate, chopped or grated

  • 1 cup heavy whipping cream

Steps to Make It

To Make the Black Chocolate Mousse:

  1. In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter, and sugar.

  2. Stir until the chocolate has melted and the mixture is smooth.

  3. Stir in the Guinness and whisk in the egg yolks. Remove from the heat.

  4. In a small bowl, whip the cream with an electric mixer until soft peaks form.

  5. Fold the cream into the chocolate mixture.

  6. With clean beaters, in a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.

  7. Fold the whites into the chocolate mixture.

  8. Fill 8 wine or parfait glasses three-quarters full with the chocolate mixture.

  9. Refrigerate while preparing the white chocolate mousse.

To Make the White Chocolate Mousse:

  1. In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream.

  2. Stir until the chocolate has melted and the mixture is smooth.

  3. Remove from the heat and let cool, stirring once or twice, for 30 minutes, or until thickened.

  4. In a small bowl, beat the remaining 1/2 cup of cream with an electric mixer until stiff peaks form.

  5. Fold the whipped cream into the white chocolate mixture.

  6. Spoon the mixture over the top of the chocolate mousses and refrigerate for at least 2, and up to 24, hours.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Recipe Variation

  • For the black chocolate mousse, use bittersweet chocolate, if you prefer.