You can follow up the Carbonade of Beef with a Guinness Black and White Chocolate Mousse that looks like your very own mini pint. Serves six.
Guinness Black and White Chocolate Mousse:
Ingredients:
- 230g dark chocolate (around 70% cocoa)
- 170g white chocolate
- 1/2 cup butter
- 1/4 cup sugar
- 3/4 cup Guinness
- 3 large eggs, separated
- 2 cups cream
Instructions:
- Combine the dark chocolate, butter and sugar in a small bowl and set over a saucepan of simmering water. Stir until the chocolate has melted and the mixture is smooth.
- Gradually stir in the Guinness and whisk in the egg yolks. Remove from heat
- In a separate small bowl, whip 1 cup of cream until it forms soft peaks, then fold the cream into the chocolate mixture.
- In a separate medium size bowl, beat the egg whites until stiff peaks are formed and then fold whites into the chocolate mixture.
- Fill 6 wine glasses, 3/4 full, with the chocolate mixture and put in the fridge while preparing the white chocolate mousse.
- Combine the white chocolate and 1/2 cup of cream in a saucepan and heat over a medium heat. Stir until the chocolate has melted and the mixture is smooth.
- Remove from heat and let cool, stirring once or twice, for 30 minutes, or until thickened.
- Beat the remaining 1/2 cup of cream in a bowl until stiff peaks form, fold the cream into the white chocolate mixture.
- Spoon the white chocolate mixture over the top of the dark chocolate mousse in each of the glasses and leave to refrigerate for at least 2 hours.
What is your favourite Guinness inspired food?