Instructions

1. Add the chocolate to the TM bowl and chop 10 seconds, speed 4. 
2. 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.
3. Whisk the egg yolks in a separate bowl then slowly add them with the motor running for 30 seconds, speed 3.
4. Heat for 4 minutes, 35˚C, speed 3 until mixture has thickened. Leave to cool for 5 minutes.
5. Divide into 6 glasses and leave to set in the fridge for 3 hours or overnight.
6. 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.
7. 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!