Guinness Chocolate Mousse Recipe

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let cool slightly.

Separate Eggs

While the chocolate mixture cools, separate the egg yolks from the egg whites. Place the egg whites in a clean mixing bowl and the yolks in another bowl.

Mix Egg Yolks and Sugar

Add the granulated sugar and vanilla extract to the bowl with the egg yolks. Whisk until the mixture is pale and slightly thickened.

Combine Chocolate and Egg Mixture

Gradually pour the melted chocolate mixture into the egg yolk mixture, whisking constantly until well combined.

Beat Egg Whites

Using an electric mixer, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.

Incorporate Guinness

Gently fold in the Guinness stout into the chocolate mousse base until fully combined. Be careful not to overmix.

Whip Cream

In a separate bowl, pour the heavy cream and add the powdered sugar. Using an electric mixer, whip the cream until soft peaks form.

Add Cocoa Powder

Sift in the cocoa powder and continue to whip until stiff peaks are achieved. Set aside.

Layer Mousse

Divide the chocolate Guinness mousse into serving glasses or bowls. Top each serving with a dollop of the whipped cream topping.

Chill

Cover the mousse with plastic wrap and refrigerate for at least 2 hours, or until set.

Serve

Garnish with additional cocoa powder or chocolate shavings if desired. Serve chilled and enjoy!