My favourite dessert for St Patrick’s Day has got to be my recipe for silky smooth Guiness chocolate mousse topped with a lightly whipped cream infused with Bailey’s Irish Cream. You couldn’t ask for a tastier dessert and you couldn’t ask for an easier dessert. I have been making these for my Paddy’s Day parties for years and there is never one left over. Unless I hide it at the back of the fridge….
Why You Will Love This Guinness Chocolate Mousse
- It is irresistible. The moment you dip your spoon into the mousse you will love it’s texture and know you are onto a good thing. But it’s when you take that first spoonful you know you have hit gold. The mixture of the chocolate and Guinness then mixed with the thick cream topping it is simply irresistible. That’s why I always double my recipe!
- Simple to make. This literally takes 10 minutes to make especially with the help of the thermomix. To make a gourmet dessert in minutes is truly something to be proud of. And your guests will think you have slaved away for hours in the kitchen.
- Versatile. You can omit the Guinness and add whisky instead or for the little people in your life omit it all together. The same with the baileys cream you can use fresh cream on its own.
- Can be made ahead. The chocolate mousse can be made up to two days ahead. Then simply make the cream topping on the day of serving.
Ingredients For Guinness Chocolate Mousse
- Dark Chocolate. I always use a good quality dark chocolate with at least 70% of cocoa solids. It makes for a much nicer mousse, however if you are not a dark chocolate lover then use a lower percentage. Milk chocolate doesn’t work well on its own in this recipe but you can add half dark and half milk.
- Brown Sugar. I use soft light brown sugar as it is lighter in taste than dark. You can use white sugar but the consistency isn’t as good.
- Egg yolks. These must be used as they form a custard to set the mousse. Use organic if possible.
- Cream. I recommend double cream as it helps with the overall thicker consistency of the mousse. Dairy free creams can also work well in this recipe.
- 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.
- Baileys Irish Cream. This adds a delicious after taste to the cream topping. I could eat the cream all on it’s own!
If you like this chocolate recipe then you will love my recipe for Chocolate Raspberry Coconut TartPrint
- 250g Guinness
- 250g heavy cream
- 120g brown sugar
- 180g dark chocolate
- 5 egg yolks
For the topping
- 200g double cream
- 15g Baileys Irish Cream
- 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!
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