Guinness Black and White Chocolate Mousse
A rich, creamy layered mousse featuring dark chocolate infused with Guinness and a delicate white chocolate topping, reminiscent of a dessert served in Dublin.
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Instructions
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Prepare a double boiler and melt chocolate, butter, and sugar together until smooth.
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Stir in Guinness and egg yolks, then remove the mixture from heat.
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Whip cream to soft peaks, then gently fold into the chocolate mixture.
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In a separate clean bowl, beat egg whites until stiff peaks form, then fold into the chocolate mixture.
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Portion the black chocolate mousse into 8 wine or parfait glasses, filling them three-quarters full, and refrigerate.
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For the white chocolate mousse, combine white chocolate and 1/2 cup cream in a saucepan over medium heat, stirring until melted and smooth.
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Remove from heat and cool the white chocolate mixture for 30 minutes, or until thickened.
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Whip the remaining 1/2 cup cream to stiff peaks and fold it into the cooled white chocolate mixture.
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Spoon the white chocolate mousse over the set black chocolate mousse, then refrigerate for 2 to 24 hours before serving.