Chocolate Stout Mousse
Published: February 21st, 2013
- 1 Cup McLuhr’s Irish Stout beer
- 6 oz semi sweet chocolate (Callebaut recommended)
- 3 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar
Reduce Stout beer by half, over medium heat.
Heat 1/2 cup of the cream, but do not boil.
Melt chocolate in a double boiler.
Slowly incorporate beer to chocolate while gently stirring. (Chocolate will stiffen at first but will return to consistency)
Slowly incorporate warm cream to chocolate.
In a chilled mixing bowl, beat the remaining cream and sugar on high speed until stiff peaks form.
Add the chocolate to the cream a little bit at a time and GENTLY fold the cream to incorporate the chocolate.
Chill the mixture util it “sets up” .
For a nice presentation use a piping bag with a star tip and pipe the mixture into a sorbet glass and garnish with fresh strawberries.