Chocolate & Stout Mousse

23 Jul 2012 by Joel Macfarlane
It's winter again and that's the right time for sweet desserts, dark beer and a sessional increase in BMI. I'm a bit of a traditionalist when it comes to dessert. I may be the last remaining fan of chocolate mousse, pavlova and baked custards. If a dessert is more than 50% fruit I'm not interested. Likewise if it's made from bread you've lost me.

I've talked about food and beer matching and I think desserts are where beer really shines. Stout in particular is a lovely accompaniment to anything rich and chocolatey. So today I'm messing around in the kitchen making a Chocolate and Stout Mousse.

I love this Stout Mousse, it's a big, rich, beer filled decadence which is also a massive hit with the ladies. It successfully combines the beer as an ingredient and is also best matched with another glass. Some recipes put in more stout but it tends to dampen the mousse so I suggest you use half a cup of something strong and tasty like iStout, or 3 boys Oyster then drink the rest. It only adds to the enjoyment one gets from trashing the kitchen.

Here is my recipe, hope you enjoy it as much as I do.

Chocolate & Stout Mousse

250g Dark Chocolate roughly chopped
100g unsalted butter
1/2 cup Stout
1 teaspoon vanilla extract
1/4 teaspoon sea salt
4 large separated eggs
1/3 cup caster sugar
1 cup whipping cream

Put the chocolate and butter into a double boiler or a heatproof bowl in a pot of simmering water. Stir until melted. Remove from the heat.

Whisk the stout and egg yolks together and then whisk them into the chocolate mixture. Then whisk in the vanilla and salt. Cool for 5 minutes.

While it's cooling chuck the egg whites into an electric mixer with a whisk attachment and hit them with high speed until they are soft peaks. Then slowly add the sugar and it should become thick and shiny, just like making a Pav. Slowly and very carefully  fold the egg whites into the chocolate mixture until it's only just combined (doesn't matter if it's still marbled in colour). Don't over mix it otherwise the whites will lose volume and it will liquify.

Now you need to repeat the same process with the cream. Pop it into the electric mixer and using the whisk bang it on high till it's stiff. Slowly fold it into the chocolate mixture until completely combined.

Put it into some sexy cocktail glasses or bowls and refrigerate for a couple of hours before serving.

Serve with another glass of something dark and decadent.
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