Guinness Chocolate Mousse


  • 30 oz. milk chocolate (good quality)
  • 6 oz. melted butter
  • 15 eggs, separated (can use pasteurized)
  • 6 oz. sugar
  • 6 oz. Guinness
  • 3 oz. Guinness reduced from 9 oz. over low heat and cooled (do not boil!)
  • 3 cups Heavy Cream
  • 1 oz. Kosher salt


  1. Melt chocolate, butter, salt and the 6 oz of Guinness over a double boiler, let cool to room temperature.
  2. Whip eggs yolks and sugar to full volume
  3. Whip egg whites to stiff peaks
  4. Whip Heavy Cream and reduced Guinness until stiff.
  5. Fold egg yolks into egg whites.
  6. Fold chocolate mixture into egg mixture and then fold in the whipped cream.
  7. Portion into serving containers prior to chilling or chill and then scoop.

Serve with crème de menthe flavored sweetened whipped cream, fresh mint leaves and a sprinkly of fresh cracked black pepper.

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2 Responses to Guinness Chocolate Mousse

  1. V Provost says:

    This is the absolute best dessert I have ever made for my guests. I made a triple batch for St. Paddy’s using dark chocolate mint chips following lamb stew and soda bread, and it was GONE. 🙂

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