I am SO excited to introduce you all to my friend Charlotte! She is a fellow blogger and friend who lives in Ann Arbor, where my boyfriend and her husband are going to school together. I just adore her and knew she’d write the perfect blog post–and she absolutely delivered. Enjoy Charlotte’s blog post with a delicious recipe for Guinness Chocolate Mousse–just in time for St. Patrick’s Day!
Alright y’all, I’ve got a special treat for those of you who love chocolate… and beer. Guinness chocolate mousse is the must-have sweet treat for St. Patrick’s Day!
When Audrey asked me to write a guest post for Love Always, Audrey, I was so excited! Sure I’m a fan of the site but since Audrey and I met last fall, we’ve become great friends. Despite a shared love of blogging, we met through the men in our lives.
One of the reasons I think we get along so well is that we share a love of holidays. Sure, we love the holidays we spend with our families. Perhaps more notably though, we LOVE those holidays we get to plan parties around and bake on theme for! I’m looking at you Friendsgiving and Halloween.
I’ll leave the party planning to Audrey and stick to baking up since that’s my strong suit. And with this easy and tasty Guinness chocolate mousse recipe, it can be your strong suit too!
When it comes to baking on-theme for St. Patrick’s Day, it’s got to be green or all about the Irish alcohol. I’m not big on whisky but Irish beer is something I can definitely get behind for the sake of a drinking holiday. I’m usually a light-beer or cider girl but to get the most flavor and richness in this mousse, a pint of Guinness is the perfect beer!
Tips for success:
- The recipe calls for you to ‘temper’ the heavy cream into the egg yolks. This is just a fancy way to say carefully combine. If you pour all of the warm heavy cream into the eggs you might end up with scrambled eggs. To temper, pour a small amount of the heavy cream into the eggs while whisking constantly to combine (and gently elevate the temperature of the eggs to match the heavy cream). Once well combined, pour the rest of the heavy cream into the eggs. And voila! Now you’re an expert on tempering.
- Playing the waiting game. Once the mousse ingredients are assembled, you’re going to need to leave it to sit for a few hours. You could eat it right away but that time in the fridge will allow the air that you whipped into the heavy cream has a chance to combine with the chocolate in the custard to produce that amazing texture we all love.
- Mousse is such a rich dessert that I always prefer smaller servings. That being said, this recipe will serve as many as 8 people in small ramekins or as few as three in larger bowls. I divided my last batter into two large bowls for my husband and I and then two adorable Guinness mini pints for photos. But also for late night snacks when I want just a taste of chocolate.