Mini Guinness Chocolate Mousse

Mini Guinness Chocolate Mousse
Staff Writer
Mini Guinness
Jane Bruce

Irish chef Clodagh McKenna shares how to make her Mini Guinness chocolate mousses, which, despite the name, don't actually contain Guinness. Click here to see McKenna's demo video, as she walks you step-by-step through this recipe.

6
Servings
302
Calories Per Serving
Deliver Ingredients

Notes

McKenna suggests swapping out coffee for vanilla, cardamom, raspberries, orange zest, or any other of your favorite flavorings.

 

Ingredients

  • 7  Ounces  good-quality chocolate, 70 percent cocoa solids or higher
  • eggs, separated
  • 1/2  Cup  quality strong espresso coffee, cold
  • 1  Teaspoon  caster sugar, or superfine sugar
  • 1/2  Cup  heavy whipping cream
  • 1  Cup  whipped heavy cream
  • Grated chocolate or chocolate-coated coffee beans

Directions

Break the chocolate into a heatproof bowl suspended over a saucepan of simmering water. Melt the chocolate, stirring often to make sure that no lumps form.

Remove the bowl from heat and stir in the egg yolks, coffee, sugar, and cream.

In a clean bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture. Pour the chocolate mixture into individual shot glasses and put in the fridge for 1 hour or until they are set.

To serve, top with whipped heavy cream and decorate with a grating of chocolate or a chocolate-coated coffee bean.

Nutritional Facts

Total Fat
21g
30%
Sugar
18g
20%
Saturated Fat
13g
54%
Cholesterol
37mg
12%
Carbohydrate, by difference
25g
19%
Protein
3g
7%
Vitamin A, RAE
93µg
13%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
68mg
7%
Choline, total
18mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
2µg
1%
Iron, Fe
3mg
17%
Magnesium, Mg
68mg
21%
Niacin
1mg
7%
Phosphorus, P
116mg
17%
Selenium, Se
2µg
4%
Sodium, Na
25mg
2%
Water
49g
2%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.