serves: 8

Guinness Black and White Chocolate Mousse

serves: 8

Ingredients

Black Chocolate Mousse
8 ounces semisweet 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
Directions

To make the black chocolate mousse: In a small bowl set over a
pan of simmering water, or in a double boiler, combine the
chocolate, butter, and sugar. Stir until the chocolate has
melted and the mixture is smooth. Stir in the Guinness and whisk
in the egg yolks. Remove from the heat.
In a small bowl, whip the cream with an electric mixer until soft
peaks form. Fold the cream into the chocolate mixture. With
clean beaters, in medium bowl, beat the egg whites with an
electric mixer until stiff peaks form. Fold the whites into the
chocolate mixture. Fill 8 wine or parfait glasses three quarters
full with the chocolate mixture. Refrigerate while preparing the
white chocolate mousse.
To make the white chocolate mousse: In a small saucepan over
medium heat, combine the white chocolate and 1/2 cup of the
cream. Stir until the chocolate has melted and the mixture is
smooth. Remove from the heat and let cool, stirring once or
twice, for 30 minutes, or until thickened. In a small bowl, beat
the remaining 1/2 cup of cream with an electric mixer until
stiff peaks form. Fold the whipped cream into the white
chocolate mixture. Spoon the mixture over the top of the
chocolate mousses and refrigerate for at least 2, and up to 24
hours.

From the Cookbook

The Irish Pub Cookbook

The Irish Pub Cookbook

Photos By: Leigh Beish
Photo By: Leigh Beish

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