A salute to the Irish
Black and White Chocolate Mousse
adapted from San Diego Union Tribune
Black Chocolate Mousse
8 oz semisweet or bittersweet chocolate chopped
4 oz unsalted butter
1/4 cup sugar
Pinch of salt
3/4 cup Guinness stout
3 large eggs separated
1 cup heavy cream
White Chocolate Mouse
6 oz white chocolate chopped
1 cup heavy cream
Black Chocolate Mousse:
In top of double boiler heat chocolate, butter salt and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and then whisk in the egg yolks one at a time. Continue stirring over heat for 2 minutes.
Remove chocolate mixture from heat and allow to cool to room temperature. I put mine in an ice water bath to speed up the cooling.
In a small bowl whip the cream until soft peaks form. Fold whipped cream into the chocolate mixture. With clean beater beat egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture. Fill individual serving dishes 3/4 full with the chocolate mousse and refrigerate.
White Chocolate Mousse
Melt white chocolate and 1/2 cup cream, in a small sauce pan or in the microwave. Stir until the chocolate is completely melted. Let cool to room temperature about 30 minutes. Beat reaming cream until stiff peaks form and fold into the white chocolate mixture. spoon mixture over the top of the chocolate mousse and refrigerate for at least 2 hours or over night.
When my children were small we celebrated every special day from Ground Hog's Day to Veteran's day with a special meal or treat. The idea was that we would be groundhogs, veterans or Irish for the day. On Ground Hog's Day, we had trail mix of nuts and dried fruit, something a groundhog might store in his burrow. On Veteran's day we had chipped beef on toast, something my father, a veteran of World War II, remembered eating while in the Navy. On St Patrick's Day we had colcannon, boxty, Irish stew and Irish soda bread. But what could be more Irish than a mug of Guinness?
A shot of Guinness Chocolate Mousse
Guinness is definitely an acquired taste one that, as a beverage, has eluded both Mr. Mimi and myself. The recipe for the Guinness Chocolate Mousse appeared in our local news paper several years ago. Smooth, creamy and slightly bitter chocolate mousse topped with a sweet white chocolate mousse . It is the perfect way to have your Guinness and be Irish for the day.
Black and White Chocolate Mousse
adapted from San Diego Union Tribune
Black Chocolate Mousse
8 oz semisweet or bittersweet chocolate chopped
4 oz unsalted butter
1/4 cup sugar
Pinch of salt
3/4 cup Guinness stout
3 large eggs separated
1 cup heavy cream
White Chocolate Mouse
6 oz white chocolate chopped
1 cup heavy cream
Black Chocolate Mousse:
In top of double boiler heat chocolate, butter salt and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and then whisk in the egg yolks one at a time. Continue stirring over heat for 2 minutes.
Remove chocolate mixture from heat and allow to cool to room temperature. I put mine in an ice water bath to speed up the cooling.
In a small bowl whip the cream until soft peaks form. Fold whipped cream into the chocolate mixture. With clean beater beat egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture. Fill individual serving dishes 3/4 full with the chocolate mousse and refrigerate.
White Chocolate Mousse
Melt white chocolate and 1/2 cup cream, in a small sauce pan or in the microwave. Stir until the chocolate is completely melted. Let cool to room temperature about 30 minutes. Beat reaming cream until stiff peaks form and fold into the white chocolate mixture. spoon mixture over the top of the chocolate mousse and refrigerate for at least 2 hours or over night.
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