Chocolate Stout Mousse with Whiskey Cream

Susan Palmer | Girl in the Little Red Kitchen
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Chocolate stout mousse with whiskey cream the perfect dessert to add to any St. Patrick’s Day celebrations or just when you feel like treating yourself to something the kids can’t get their hands on! Grab a spoon and dig in.

Chocolate Stout Mousse with Whiskey Cream Photo

Hello Food Fanatics! I am so happy to be here as your newest cocktails and boozy desserts fanatic! I love crafting cocktails in my little red kitchen using fresh and seasonal ingredients and then taking some of those to make fun adult only desserts! I say it’s only appropriate that I’m joining you today, on St. Patrick’s Day, to share a chocolate stout mousse with whiskey cream!

Chocolate Stout Mousse with Whiskey Cream Picture

I don’t know what it is but when March hits my non-existent Irish blood comes out. I mean the total amount of time I ever actually spent in Ireland lasted approximately 8 hours, but somewhere deep down I have a soft spot for Ireland. It must be the beer, or maybe the whiskey, or both.

Chocolate Stout Mousse with Whiskey Cream Image

Either way, when the green pops up in the stores (and hopefully on land) suddenly I have a need for soda bread slathered with Irish butter, braised cabbage, shepherd’s pie and desserts spiked with stout and whiskey. Just this time last year, I was floating some Baileys mint ice cream in Guinness and baking up cupcakes with chocolate stout and Jameson two years ago.

Chocolate Stout Mousse with Whiskey Cream Pic

I’d call it a problem, but it’s too darn delicious to actually admit it as such, therefore it only made sense to carry on the tradition this year by making a chocolate mousse spiked with stout and topped with whiskey whipped cream to mimic a perfectly poured Guinness. This mousse is so easy to prepare, you’ll wonder why you never tried it at home before – the hardest part is waiting for everything to set up!

With a rich deep dark chocolate taste complimented by a bitter stout, I promise non-beer drinkers will be scraping at the bottom of their glass for the very last bite. Serve it after a celebratory St. Patrick's Day dinner - maybe of corned beef and cabbage!

Chocolate Stout Mousse with Whiskey Cream Recipe

      6 Servings

Ingredients

For the Mousse:
  • 6 ounces Bittersweet Chocolate, Chopped, no more than 60% cacao
  • 1/4 cup Stout Beer, Such as Guinness or Brooklyn Brewery Black Chocolate Stout
  • 4 large Eggs, Separated
  • 1/2 teaspoon Kosher Salt
  • 2 tablespoons Granulated Sugar
For the Whiskey Cream:
  • 1/2 cup Heavy Whipping Cream, Cold
  • 2 tablespoons Confectioners Sugar
  • 2 tablespoons Irish Whiskey

Directions

  1. Place the chocolate in a bowl set over a pot of simmering water or in a double boiler with the salt. Once the chocolate is completely melted, remove from the heat and whisk in the egg yolks. Whisk until combined and the yolks have thickened the chocolate – about 1-2 minutes.
  2. In the bowl of your stand mixer fitted with the whisk attachment whip the egg whites until they are foamy and then add the sugar. Increase the speed and whip until the egg whites form firm peaks.
  3. Using a silicone spatula scoop out about 1/4 of the egg whites and mix it into the chocolate.
  4. Then carefully add the chocolate to the egg whites without deflating them. While rotating the bowl, fold in the chocolate until the egg whites are completely combined.
  5. Divide the mousse between 6 serving glasses, I recommend beer tasting glasses or small bowls if you don’t have any glasses. Place in the refrigerator to chill for at least 4 hours.
  6. Once the mousse has set make the whiskey cream before serving. In a clean mixing bowl add the heavy cream, sugar and whiskey.
  7. Still using the whisk attachment on your stand mixer, mix on medium-high speed until it reaches stiff peaks. Make sure to keep an eye on the whip cream so that you don’t overbeat it.
  8. Divide the whiskey cream between the 6 serving bowls.

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Susan Palmer

About Susan

Susan bakes up delicious treats as the Girl in the Little Red Kitchen at home in Brooklyn. She's joined Food Fanatic as a Cocktails and Boozy Desserts Fanatic, and we could not be more excited!