Dark and moody photo of 2 glasses of Guinness chocolate mousse beside a bottle of Guinness

Guinness Chocolate Mousse

  • Author: Fiona
  • Prep Time: 5 minutes
  • Total Time: 3 hours
  • Yield: 8 to 10 small portions 1x


  • 250g Guinness
  • 250g heavy cream
  • 120g brown sugar
  • 180g dark chocolate
  • 5 egg yolks

For the topping


  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!


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