Guinness Black and White Chocolate Mousse
Indulge in the decadent charm of this Guinness Black and White Chocolate Mousse, a dessert that perfectly balances richness and elegance. Featuring layers of silky dark chocolate mousse infused with the malty depth of reduced Guinness stout, and creamy white chocolate mousse kissed with vanilla, this treat offers a harmonious blend of bittersweet and sweet flavors. Crafted with simple yet luxurious ingredients such as heavy cream, egg whites, and high-quality chocolate, this mousse is as sumptuous as it is visually stunning. Perfect for a dinner party or a romantic dessert for two, the recipe delivers a light, airy texture with a striking "black and white" presentation that will impress any guest. Ready in just 30 minutes of prep and chilled to perfection, it’s an unforgettable, boozy twist on a classic chocolate mousse.
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Recipe Information
Ingredients
- 180 ml Guinness stout
- 150 g Dark chocolate (at least 60% cocoa solids), chopped
- 150 g White chocolate, chopped
- 240 ml Heavy cream (for dark chocolate mousse)
- 240 ml Heavy cream (for white chocolate mousse)
- 30 g Granulated sugar
- 3 Egg yolks
- 3 Egg whites
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
1. Pour the Guinness into a small saucepan and bring to a simmer over medium heat. Reduce it by half (to about 90 ml), then set aside to cool to room temperature.
2. For the dark chocolate mousse: In a heatproof bowl, melt the dark chocolate over a double boiler, stirring until smooth. Remove from heat and stir in the reduced Guinness.
3. Whisk 120 ml of the heavy cream to soft peaks and fold it gently into the cooled chocolate and Guinness mixture.
4. Beat 2 of the egg whites with a pinch of salt until stiff peaks form. Gradually fold the egg whites into the chocolate mixture until combined. Set aside in the refrigerator to chill.
5. For the white chocolate mousse: In a heatproof bowl, melt the white chocolate over a double boiler, stirring until smooth. Remove from heat and add vanilla extract, stirring to combine.
6. Whisk the remaining 120 ml of heavy cream to soft peaks and fold it gently into the melted white chocolate mixture.
7. Beat the 3 egg yolks and the granulated sugar together until thick and pale. Fold this mixture into the white chocolate until combined.
8. Assemble the dessert: Alternate layers of the dark chocolate mousse and white chocolate mousse into serving glasses or dishes. Use a piping bag for cleaner layers, if desired.
9. Chill the layered mousse in the refrigerator for at least 2 hours, or until fully set.
10. Serve chilled, optionally garnished with chocolate shavings or a sprinkle of cocoa powder.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 28.4 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 334 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
