Guinness Black and White Chocolate Mousse

Total Time
3hrs
Prep
30 mins
Cook
2 hrs 30 mins

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.

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Ingredients

Nutrition
  • Black Chocolate Mousse

  • 8 ounces semisweet chocolate (chopped or grated) or 8 ounces bittersweet chocolate
  • 12 cup butter (1 stick)
  • 14 cup superfine sugar
  • 34 cup Guinness stout
  • 3 large eggs, separated
  • 1 cup heavy cream (whipping cream)
  • White Chocolate Mousse

  • 6 ounces white chocolate (chopped or grated)
  • 1 cup heavy cream (whipping cream)

Directions

  1. 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.
  2. 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.
  3. 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.