Samuel Smith’s Organic Chocolate Mousse
- 1/4 cup Sam Smith’s Organic Chocolate Stout (Use the rest to sip while you stir!)
- 1/2 cup heavy whipping cream, cold
- 4 ounces chopped semisweet chocolate, or chocolate chips
- 2 egg yolks, room temperature
- 1 TBSP + 1 TSP granulated sugar
- 1 1/4 TSP vanilla extract
- 2 egg whites, room temperature
- Grated Chocolate, for garnish
In a medium saucepan, heat the beer and 1/4 cup (60 mL) cream until bubbles start to form. Remove from the heat and whisk in the chocolate until melted. Whisk together egg yolks, 1 tablespoon sugar, and 1 teaspoon vanilla in a small bowl. Whisk a bit of the chocolate mixture in to temper the eggs, then pour the mixture back into the saucepan while stirring. Cool 15 minutes.
Beat the egg whites on medium speed in a good-sized mixing bowl until foam begins to form, about a minute. Increase the speed to high and beat until stiff peaks form, about 3-4 minutes. Using a rubber spatula, fold the whites into the chocolate until smooth. Transfer the mixture to two glasses. Chill at least 1 hour or until set.
In a large cold mixing bowl, on medium-high speed, beat 1/4 cup cold heavy cream until it starts to thicken, about a minute. Gradually beat in the remaining 1 teaspoon sugar and 1/4 teaspoon vanilla, then continue beating until stiff peaks form, about 3-4 minutes. Dollop whipped cream on top of mousse and garnish with grated chocolate.
(NOTE: Eggs are easiest to separate when cold but whip best when at room temperature. Separate the eggs into whites and yolks, then let sit until room temperature before using.)
Want to watch a video of how this looks? This recipe is on Pinterest right here.
Recipe inspired by Homemade in the Kitchen
(Adapted from Homemade in the Kitchen)