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Guinness. This adds to the rich flavour of the mousse but most of the alcohol burns off in the cooking if you are worried about the alcohol content.
Chocolate Raspberry Coconut Tart Print
- Prep Time: 5 minutes
- Total Time: 3 hours
- Yield: 8 to 10 small portions 1x
Scale Ingredients
- 250g Guinness
- 250g heavy cream
- 120g brown sugar
- 180g dark chocolate
- 5 egg yolks
For the topping
- 200g double cream
- 15g Baileys Irish Cream
Instructions
- Add the chocolate to the TM bowl and chop 10 seconds, speed 4.
- Add the Guinness, cream and sugar and heat for 2 minutes, 80˚C, speed 2 until sugar is dissolved and the chocolate melted. Leave to cool for 10 minutes.
- Whisk the egg yolks in a separate bowl then slowly add them with the motor running for 30 seconds, speed 3.
- Heat for 4 minutes, 35˚C, speed 3 until mixture has thickened. Leave to cool for 5 minutes.
- Divide into 6 glasses and leave to set in the fridge for 3 hours or overnight.
- To make the topping add the butterfly whisk to the TM bowl. Add the double cream and whisk 20 seconds, speed 3 or until it forms light peaks. Add the Baileys and whisk for 10 seconds, speed 3.
- Top the Guinness mousse with the baileys cream and leave in the fridge for 1 hour. Top with grated dark chocolate just before serving. Slainte!
Notes
You can make the topping with or without Baileys for a lighter dessert.
For a sweeter topping add 1 tablespoon of icing sugar to the cream.
- Category: Dessert
- Method: Thrmomix
- Cuisine: Irish
Keywords: Guinness Chocolate Mousse
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