Stout chocolate mousse

Clover Thumbnail 100x100 GelLet’s help celebrate St. Pat’s today by making a chocolate mousse that we will make with a rich Stout.

I created this mousse for a special tasting we had for Victory Beers.  The mousse was made with final course and we used the Strom King Stout.  When choosing your Stout, make sure it is rich and flavorful.  Of the Irish Stouts available, I enjoy Murphy’s the best, and it would make a great base for this mousse.

For the chocolate, I recommend a good chocolate I am able to find at the local grocery, Callebaut.  Any good chocolate will do, just try to get a good, high cocao butter bittersweet.

Stoudt Chocolate Mousse
Makes 6-8 servings

6 ounces
2 cups
2 tablespoons
4 ounces
Semi-Sweet chocolate, Callebaut
Heavy Cream
Flavorful Stout
  1. In a sauté pan, over medium heat, bring to a boil and reduce the Stout by half, set aside and cool to room temperature.
  2. Melt the chocolate in a double boiler.
  3. Whip 1 ½ cups of heavy cream with the sugar until firm peaks.
  4. Heat the remaining ½ cup heavy cream, but do not boil.
  5. Remove from heat and while whisking the chocolate, slowly add the hot cream.  It will stiffen up, then loosen again.  Continue to move the chocolate until rich and creamy.  Slowly whisk in the stout.
  6. Add the whipped cream to the chocolate, and GENTLY fold in with a spatula.
  7. Put under refrigeration, and allow to chill, place in a pastry bag and pipe to serve.
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2 Responses to Stout chocolate mousse

  1. Pat says:

    I think I would like to try this with Dogfish Head Theobroma … and add chile powder

  2. Recipe Chefs says:

    Excellent recipe. Thanks for sharing this post. I really enjoy reading your blog. Feel free to check out our recipes.

    Recipe Chefs –

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