Chocolate Guinness Mousse with an Irish Whiskey Whipped Cream

Last year we hosted a Saint Patrick’s Day dinner with some friends, and we were serving a Cheddar Ale Soup, Shepherd’s Pie (recipe coming soon!), and Irish Soda Bread , and had picked up some 12 year old Jameson Whiskey, so we really didn’t think we needed a dessert, too.  But then we stumbled upon a couple of recipes for a Chocolate Guinness Mousse, and an Irish Whiskey Whipped Cream (we might have mentioned our fondness for cooking with whiskey before…), and they sounded so good, that we convinced ourselves that they would be light enough to serve even after a very heavy meal, and it would be worth breaking our usual no-dessert diet for.

To be honest, we probably should have skipped either that or the soup, even though both were really, really good.  But we really were too full to completely enjoy this dessert, but it looked and sounded so good, that we forced ourselves to eat it anyways.  It was definitely good enough to do again, but next time, we’ll be sure to eat less for dinner and/or serve it in smaller dishes.

I doubt it is a traditional Irish dessert, but what’s more Irish than Guinness and Jameson’s?

Chocolate Guinness Mousse with Irish Whiskey Whipped Cream

 

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Weight Watchers Info: Don’t bother if you aren't willing to splurge

Author: About.com and Culinary Alchemy

Recipe type: Dessert

Serves: 4-8

Ingredients

• Mousse
• 8 Ounces semi-sweet or bittersweet chocolate, chopped or grated
• ½ Cup unsalted Kerrygold Irish Butter (can sub regular unsalted butter)
• ¼ Cup superfine sugar
• ¾ Cup Guinness Stout
• 3 Large eggs, separated
• 1 Cup heavy whipping cream
• 2 Tbsp Irish Whiskey (Bushmill’s, Jameson, etc.)
• 3 Tbsp sugar
• 1 Cup heavy cream
• Cream Topping
• 2 Tbsp Irish Whiskey (Bushmill’s, Jameson, etc.)
• 3 Tbsp sugar
• 1 Cup heavy cream

Instructions

1. Mousse
2. In a double boiler or a bowl set in a simmering pan of water, combine chocolate, butter, and sugar, and stir until mixture is melted and smooth.
3. Stir in the Guinness and whisk in the egg yolks.
4. Remove from heat.
5. In a small bowl, whip the cream with an electric mixer until soft peaks form, then fold into chocolate mixer.
6. Clean beaters, and beat egg whites in a clean bowl with mixer until stiff peaks form. Fold into chocolate mixture.
7. Fill 8 wine glasses or parfaits or dessert cups with mixture, leaving room for whipped cream.
8. Refrigerate, until ready to serve.
9. Combine whiskey and sugar in a bowl, stir to begin dissolving sugar.
10. Add cream and whisk until stiff peaks are formed.
11. Spoon Irish Whiskey Whipped Cream over refrigerated Chocolate Guinness Mousse.
12. Serve!
13. Cream Topping
14. Combine whiskey and sugar in a bowl, stir to begin dissolving sugar.
15. Add cream and whisk until stiff peaks are formed.
16. Spoon Irish Whiskey Whipped Cream over refrigerated Chocolate Guinness Mousse.
17. Serve!

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