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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
- Black Chocolate Mousse:
- 8 ounces semisweet chocolate (or bittersweet chocolate; chopped or grated)
- 1/2 cup (1 stick) unsalted Kerrygold Irish butter
- 1/4 cup superfine sugar
- 3/4 cup Guinness stout
- 3 large eggs (separated)
- 1 cup heavy whipping cream
- 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:
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In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter, and sugar.
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Stir until the chocolate has melted and the mixture is smooth.
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Stir in the Guinness and whisk in the egg yolks. Remove from the heat.
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In a small bowl, whip the cream with an electric mixer until soft peaks form.
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Fold the cream into the chocolate mixture.
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With clean beaters, in a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.
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Fold the whites into the chocolate mixture.
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Fill 8 wine or parfait glasses three-quarters full with the chocolate mixture.
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Refrigerate while preparing the white chocolate mousse.
To Make the White Chocolate Mousse:
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In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream.
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Stir until the chocolate has melted and the mixture is smooth.
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Remove from the heat and let cool, stirring once or twice, for 30 minutes, or until thickened.
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In a small bowl, beat the remaining 1/2 cup of cream with an electric mixer until stiff peaks form.
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Fold the whipped cream into the white chocolate mixture.
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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.
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