A few months ago I got a real craving for chocolate mousse. I dug around for a recipe, made it for no occasion at all, and whipped up a decadent dark chocolate batch. In the process I realized two things: 1) it’s actually quite simple to make, and 2) it’s SO DARN DELICIOUS. I am in a season of mousse right now and have made it a few more times since, each time better than the next. I thought I’d try my hand at a St. Patrick’s Day inspired version and incorporated Guinness beer into the recipe! I served them in wide champagne coupes for easiest spoon-ability, but consider putting them in beer glasses with extra whipped cream to mimic the look of a that classic Guinness beer with a white foamy top! Get the festive recipe below:
- ¾ Dark Chocolate Chips
- ⅓ Cup of Guinness Beer
- ¼ Cup of Coffee
- 2 Tbsp. Sugar
- ½ Tsp. Salt
- 1 Large Egg Yolk
- 1 ½ Cups Heavy Whipping Cream, chilled
- 2 Tsp. Vanilla
- Whipped cream and chocolate shavings, for garnish
- Fill a pot halfway with water and set an oven proof bowl over the pan to create a double boiler; bring the water to simmer.
- Add dark chocolate chips, Guinness beer, coffee, sugar and salt to the bowl and whisk continuously until the chocolate is melted and mixture is smooth. Add the egg yolk to the chocolate mixture, whisk until incorporated, and then remove from the heat and set aside to cool.
- While the chocolate mixture is cooling, combine the chilled heavy whipping cream and vanilla in a stand mixture and beat until the cream retains soft peaks.
- Gently fold the cooled chocolate mixture into the whipped cream until combined, and then divide into 4-6 glasses or bowls. Chill the mousse in the fridge for 2+ hours, or overnight for best results.
- Serve cold with additional whipped cream on top, and dark chocolate shavings.
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