http://www.brewnation.co.nz/post/Chocolate-Stout-Mousse.

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Chocolate & Stout Mousse 250g Dark Chocolate roughly chopped 100g unsalted butter 1/2 cup Stout 1 teaspoon vanilla extract 1/4 teaspoon sea salt 4 large separated eggs 1/3 cup caster sugar 1 cup whipping cream Put the chocolate and butter into a double boiler or a heatproof bowl in a pot of simmering water. Stir until melted. Remove from the heat. Whisk the stout and egg yolks together and then whisk them into the chocolate mixture. Then whisk in the vanilla and salt. Cool for 5 minutes. While its cooling chuck the egg whites into an electric mixer with a whisk attachment and hit them with high speed until they are soft peaks. Then slowly add the sugar and it should become thick and shiny, just like making a Pav. Slowly and very carefully fold the egg whites into the chocolate mixture until its only just combined (doesnt matter if its still marbled in colour). Dont over mix it otherwise the whites will lose volume and it will liquify. Now you need to repeat the same process with the cream. Pop it into the electric mixer and using the whisk bang it on high till its stiff. Slowly fold it into the chocolate mixture until completely combined. Put it into some sexy cocktail glasses or bowls and refrigerate for a couple of hours before serving. Serve with another glass of something dark and decadent.

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09/10/2012 11:55 p.m.