Guinness Black And White Mousse |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Thank heaven for my Irish Pub Cookbook and Margaret Johnson This recipe is from the Guinness Storehouse Restaurant, St James Gate, Dublin. Topped with the white chocolate mousse, it looks like a little creamy pint. Ingredients:
black chocolate mousse |
8 ounces semisweet or bittersweet chocolate, chopped or grated |
1/2 c (1 stick) unsalted kerrygold butter |
1/4 c sugar |
3/4 c guinness |
3 lrg eggs, separated |
1 c heavy cream |
white chocolate mousse |
6 ounces white chocolate, chopped or grated |
1 c heavy cream |
Directions:
1. Black Chocolate Mousse
2. In a small bowl set over simmering water, or in a double boiler, combine the chocolate, butter and sugar. Stir until the chocolate has melted and the mixture is smooth.
3. Stir in Guinness and whisk in the egg yolks
4. Remove from heat
5. In a small bowl, whip the cream ith an electri mixer until soft peaks form
6. Fold the cream into the chocolate mixture
7. With clean medium bowl and beaters, beat the egg whites until stiff peaks form
8. Fold whites into the chocolate mixture
9. Fill 8 parfait or wine glasses 3/4 full with the chocolate mixture and refrigerate while preparing the white chocolate mousse.
10. White Chocolate Mousse
11. In a small saucepan over medium heat, combine the white chocolate and 1/2 C of the cream
12. Stir until the chocolate has melted and the mixture is smooth
13. Remove from heat and let cool, stirring once or twice, for 30 minutes, or until thickened.
14. In a small bowl beat the remaining 1/2 c of cream until stiff peaks form
15. Fold the whipped cream into the white chocolate mixture
16. Spoon the mixture over the top of the chocolate mousses and refrigerate at least 2 hours, but no more than 24 hours.
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