Ingredients for Guinness Black And White Chocolate Mousse
- Semisweet Chocolate
- 2 tablespoons unsalted butter
- Superfine Sugar
- Guinness Stout
- Eggs
- Heavy Cream
- 4 ounces white chocolate
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How to Make Guinness Black And White Chocolate Mousse
- **Black Chocolate Layer:**
- Melt 6 ounces of dark chocolate and 2 tablespoons of butter in a double boiler or microwave until smooth. Stir in 1/4 cup granulated sugar.
- Remove from heat and gently stir in 1/2 cup Guinness. Whisk in 2 large egg yolks one at a time until fully incorporated.
- In a separate bowl, beat 1 cup heavy cream until soft peaks form. Gently fold into the chocolate mixture.
- In another clean bowl, beat 2 large egg whites until stiff peaks form. Gently fold into the chocolate mixture.
- Divide the mixture evenly among 8 wine glasses or parfait glasses.
- **White Chocolate Layer:**
- In a small saucepan, combine 4 ounces of white chocolate and 1/2 cup heavy cream. Heat over medium heat, stirring constantly, until chocolate is melted and smooth.
- Remove from heat and let cool for 30 minutes, stirring occasionally, until slightly thickened.
- In a separate bowl, beat the remaining 1/2 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled white chocolate mixture.
- Spoon the white chocolate mousse over the black chocolate mousse in each glass.
- Refrigerate for at least 2 hours, or preferably overnight (up to 24 hours) before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
77g
Fat
174g
Carbs
12g
