This is a great Guinness Chocolate Mousse recipe! So yummy and creamy! I got this at the Guinness Factory in Dublin!

Flashback

I used to be intimidated by making mousse. I laugh now because it is so easy. I remember my first taste. At least I think it was my first time. Of course, it took place at the Mexican restaurant where I used to work.

It’s funny how many of my experiences come from there.

They served a delicious chocolate mousse. I watched the cooks make it once and they used a powdered mix. They just added liquids. I thought they used the powder because of how difficult mousse was to make, but now I know differently.

When we went to Ireland in September of 2015, we went to the Guinness Brewery. Naturally. If you are ever in Dublin and want something to do, go there! It’s fascinating! Oh, and delicious!

Here we are sightseeing.

The reason I bring this up is that while we were at the brewery, there was a collection of free recipe cards at various locations. Guess who took them all?

Yup! Me! I did! And this recipe was one of theirs. So, I can’t take credit for it.

On to the great Guinness Chocolate Mousse recipe

I cut the original recipe in half and it still makes three good sized portions. Just double my measurements to double the servings.

Here are the ingredients: chocolate chips, butter, eggs, sugar and the star of the show – Guinness stout.

I start by melting the chocolate with two tablespoons of butter. You can use a double boiler or the microwave if you like, but what I do is take a little pan and place a few inches of water into it. I heat the water on medium and place a glass bowl on top of the pan, making sure the bowl doesn’t touch the water. I place 3/4 cup of chocolate chips in the bowl along with the butter.

Once it is almost melted, I add 1 3/4 ounces of Guinness and stir it occasionally until it is completely melted.

As the chocolate is melting, I separate the eggs and put the yolks in my stand mixer. I add 1 and 3/4 ounces of sugar and whip the yolks on high until they are nice and creamy.

I mix the whipped yolks in with the melted chocolate mixture.

Peaks o’ white

I put the egg whites in the mixer and whip them on high until they form stiff peaks.

Time to fold the whites into the chocolate mixture.

Woohoo. Bubbly and perfect.

I grab my three highball glasses and pour the mousse evenly into the glasses.

I cover the glasses with plastic wrap and place them in the refrigerator for at least two hours before I can serve them.

DING

Perfectly cold!

Ohhhh, Christopher! I need your hand.

Yum.

I thank him profusely as I pry the spoon out of his hand.

I lick that spoon clean, let me tell you. The rest we save and serve for dessert later that night at a dinner party we have with our niece, Elizabeth!

She thinks the Great Guinness Chocolate Mousse is yummy, too.

I hope you enjoyed this recipe!

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And as always, may all your dishes be delish!