Chocolate and Guinness Mousse

By Victoria Glass •

What better way is there to celebrate St Patrick’s Day than by dressing in green and drinking a pint of the black stuff? Well, how about eating it instead? Victoria shares a delicious chocolate and mousse recipe, which even if you’re not a fan of Ireland’s famous stout, we’re sure you’ll be tempted.


A Pint of the Black Stuff for St Patrick’s Day

In the spirit of full disclosure, I have to admit that I can’t think of many drinks I’d rather drink less than a pint of Guinness. A cup of Rooibos tea, possibly… I find Guinness ferrous to the point of bloody, which is almost certainly why it makes such a happy marriage with beef in a succulent slice of pie. For my money, Guinness is at its best when slugged into a stew or baked into a cake and it sings beautifully when paired with chocolate too.

If you haven’t yet tried a damply dark and decadent chocolate and Guinness cake, I can’t help but wonder what you’ve been doing with your time. Make it and eat it, and I promise you’ll not regret it – even if you’re not much of a fan of black Irish stout.

I often make chocolate and Guinness cake, but this year, after a steaming bowl of Irish stew, instead of raising a pint of Guinness to St Patrick, I’m planning on raising a glass of chocolate and Guinness mousse. It’s deliciously moreish and the Guinness adds an extra depth and darkness that elevates this simple pud to something a bit more special. For extra fun, I added an extra swirl of Guinness just before pouring it into the glasses, to give it that just “waiting to stand” look you get when you pour a pint. I tried to beg, borrow or… er … buy some half pint glasses, but unfortunately I couldn’t get my hands on any in time, so had to make do with Duralex. If you have more luck, these are even more fun when served in half pint glasses, or even a full pint for the most gluttonous gourmand in your life.

Chocolate and Guinness Mousse

Makes 4 half pints

4 large eggs, separated

120g dark chocolate

70ml Guinness

1 – 2 tbsp. golden syrup (depending on how sweet you like it)

60g unsalted butter

2 leaves of gelatine, soaked in water

A pinch of salt

300ml double/whipping cream

A generous splash of vanilla extract (optional)

Icing sugar to taste.

Melt the chocolate and butter together in a heatproof bowl over a pan of barely simmering water. Remove from the heat and whisk in the squeezed out gelatine until fully melted, before adding the Guinness and golden syrup, followed by the egg yolks. In a separate and spotlessly clean bowl, whisk the egg whites and salt together to the soft peak stage. Vigorously beat one spoonful of the whites into the chocolate mixture to slacken it slightly, before folding the remaining whites into the mixture with a large metal spoon. Pour the mousse into your glasses, making sure you leave enough room at the top for the creamy “head”. Pop the glasses in the fridge overnight or for 8 hours to set.

Once the mousse has set, whisk the cream, add a splash of vanilla and sift over some icing sugar and whisk again. Taste for sweetness, adjusting if necessary. Use a palette knife to smooth the cream over the top of the chocolate and Guinness mousse before popping them back in the fridge until ready to serve.

Do you like Guinness?  Would this dessert make you give it a try? Which recipes would you suggest for a St Patrick’s Day dessert? Let us know here or over on Great British Chefs Facebook Page.


Victoria Glass

Victoria is a London based food writer. She founded Victoria's Cake Boutique in 2008 & her first two books, Boutique Wedding Cakes and Deliciously Vintage are out now. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. She's cooked her way through the alphabet from artichokes to za'atar zebra on her blog, Alphabet Soup. She is currently writing her fourth book and her third is out in September. She has just been appointed the food writer in residence at The Roald Dahl Museum & Story Centre.

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