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GUINNESS BLACK & WHITE MOUSSE
This is a recipe I got when we visited Guinness, in Dublin:
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours, 15 minutes
6 servings
Ingredients:
First,Black Chocolate Mousse:
8 ounces semisweet or bittersweet chocolate, I use the chips
1/2 cup (1 stick) unsalted butter (I use Kerrygold,an Irish butter)
1/4 cup sugar
3/4 cup Guinness stout
3 large eggs, separated
1 cup heavy (whipping) cream
Seconf, White Chocolate Mousse:
6 ounces white chocolate, again, I use the chips
1 cup heavy (whipping) cream
Preparation:
To make the black chocolate mousse: In a small bowl set over a pan of simmering water, combine the chocolate, butter, and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from the heat.
In another small bowl, whip the cream with your mixer until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters, in a medium bowl, beat the egg whites with your mixer until stiff peaks form. Fold the whites into the chocolate mixture. Fill 6 parfait glasses three quarters full with the chocolate mixture. Refrigerate while yo prepare the topping, the white chocolate mousse.
Making the white chocolate mousse: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool, stirring a few times, for 30 minutes, or until thickened. In another small bowl, beat the remaining 1/2 cup of cream with your mixer until stiff peaks form. Fold the whipped cream into the white chocolate mixture. Spoon the mixture over the top of the chocolate mousses and refrigerate for at least 2 - 24, hours.
Cooking Influences
My Dad was my cooking influence. From South Carolina (where he was raised) and all over the world, he kept the best recipes!
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