Description
The irish pub cookbook says a similar mousse using guinness is served at the guinness storehouse at st. James' gate in dublin. Top it with a white chocolate mousse for a look-alike of a creamy pint.
Ingredients
- Semisweet Chocolate
- Butter
- Superfine Sugar
- Guinness Stout
- Eggs
- Heavy Cream
- White Chocolate
Instructions
- Black chocolate layer: 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 the electric mixture until soft peaks form
- Fold the cream into the chocolate mixture
- With clean beaters, in a medium bowl, beat the egg whites with an electric mixture until stiff peaks form
- Fold the whites into the chocolate mixture
- Fill eight wine or parfait glasses full with the chocolate mixture
- Refrigerate while preparing the white chocolate mousse
- White chocolate layer: 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 mixture 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 two and up to 24 hours