Here she goes again. Throwing some Guinness in some chocolate mousse, and calling Irish. But really, don’t knock it until you try it, and once you try it, well, you’ll want to swim in it, it’s that good. It’s the Five Farms Irish Cream whipped cream that put this one over the top. It’s dessert and an after-dinner drink, all in one (wink).
Why do we see so many desserts with Guinness and chocolate?
Because these two cravable ingredients both have rich and smooth qualities. The stout already has a lot of the qualities of chocolate, sweet, bitter and a little hint of coffee.
Why do I want to make this luscious dessert?
- it’s easy to prepare ahead of time (up to 2 days)
- works as both dessert and after dinner drink, winning.
- this mousse could be added to a pie crust, and you’ve got pie!
Guinness Chocolate Mousse
- Prep Time: 30
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 6-8 1x
- Category: Dessert
- Method: Whip
- Cuisine: Irish
Ingredients
FOR THE MOUSSE
- 1–1/4 teaspoons unflavored powdered gelatin
- 1–1/2 tablespoons water at room temperature
- 10 oz. (about 1-2/3 cups) bittersweet chocolate, chopped
- 1/2 cup Guinness (room temperature)
- 1 teaspoon espresso powder (optional)
- 1–3/4 cups heavy whipping cream, cold, divided
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- Pinch of kosher salt (affiliate link)
FOR THE WHIPPED CREAM
- 1/2 cup heavy whipping cream, cold
- 1/4 cup Irish Cream liqueur (such as Baileys or Five Farms Irish Cream Liqueur)
- 1/4 teaspoon vanilla extract
- Pinch of kosher salt (affiliate link)
Instructions
FOR THE MOUSSE
In a small bowl, sprinkle the powdered gelatin over the water. Let stand for about 5 minutes. Place the chocolate in a medium glass bowl, set aside.
In a saucepan, bring the Guinness, espresso powder and 1/4 cup of heavy cream to a boil. Add the gelatin mixture to the heavy cream mixture and whisk until the gelatin is dissolved. Pour the cream mixture over the chocolate and let sit for 2-3 minutes.
Whisk until the chocolate is melted and the mixture is smooth. Set aside to cool to room temperature.
Whip remaining 1-1/2 cups of heavy cream, powdered sugar and vanilla extract with a mixer fitted with the whisk attachment until stiff peaks form.
Gently fold about a half of the whipped cream into the cooled chocolate mixture until combined. Add the rest of the whipped cream and gently fold into the chocolate mixture.
FOR THE WHIPPED CREAM
To make the whipped cream, whip the heavy cream, Irish Cream, and vanilla extract on high speed with the whisk attachment until stiff peaks form. Put a towel over the bowl, to prevent the cream from splashing out of the bowl.
Scoop the mousse into 6 or 8 small glasses, ramekins or martini glasses, plop some Irish Cream whipped cream on top. Add your favorite thin chocolate wafer cookie to garnish.
Notes
There is a lot of hot and cold action going on in this recipe, so take heed. Whipped cream whips best when it’s very cold. But combining it with a hot chocolate mixture would cause it to seize and get chunks of chocolate instead of being nice and smooth.
Dathúil (DA-hoo-il) – Good-looking. A PLEASURE TO THE EYES.
This Irish word literally means ‘coloured’ or ‘colourful’, and is used to describe beauty and comeliness of appearance.
Sláinte may you be well, cheers and health
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