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
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.
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.
Using a silicone spatula scoop out about 1/4 of the egg whites and mix it into the chocolate.
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.
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.
Once the mousse has set make the whiskey cream before serving. In a clean mixing bowl add the heavy cream, sugar and whiskey.
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.
Divide the whiskey cream between the 6 serving bowls.