Dam Blog

Chocolate Stout Mousse


  • 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.