Stout chocolate mousse

Love a good beer but also love chocolate? Here is the answer. Like Barry White's voice, this rich chocolate mousse is lush, dark and velvety smooth. The stout adds that extra touch of malty bitterness to the mousse to make it even more decadent.

INGREDIENTS

250ml dark irish stout

250g dark chocolate, chopped, plus extra for shavings

30g unsalted butter

pinch salt

4 large egg yolks

2 tablespoons caster sugar

375ml thickened cream

METHOD

Heat 125 ml of the stout in a saucepan over a medium heat and reduce it by half, about 5 minutes. Remove from the heat and set aside

Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the water touch the base of the bowl). Stir occasionally until the chocolate and butter have melted. Add the salt and the reduced stout, stir to mix well and set aside.

Place the egg yolks and sugar in a clean mixing bowl over the same saucepan of simmering water. Whisk until the sugar has dissolved and the temperature reaches around 70ºC. Pour the warm egg mixture into the chocolate, and stir with a spatula until well combined. Add the remaining stout and stir that in as well. Let it cool down to room temperature.

Pour the cream into a large mixing bowl and whisk with a balloon whisk until medium peaks form. Gently fold a third of the whipped cream into the chocolate mixture, then repeat with the remaining cream in two more batches until everything is well incorporated.

Spoon the mousse into four serving glasses, then shave extra chocolate over the top. Transfer to the refrigerator and let them chill for at least 2 hours, or preferably overnight.

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