Love a good beer but also have a sweet tooth for chocolate? Here is the answer! This rich chocolate mousse recipe was supplied by our Chef de Partie, Ryan Doolan. Joining the Sharks family in 2002, Ryan worked in all areas of the kitchen while completing his apprenticeship, becoming a fully qualified chef in August, 2007. In recognition of his skills, dedication to the club and his ability to work in high-pressure team environments, Ryan was awarded the Silver Shark, Employee of the Year award for the Catering department in 2011.
Ingredients (serves 4):
- 250ml Dark Irish Stout
- 250g Dark Chocolate (at least 35% cocoa) chopped, plus extra for shavings
- 30g Unsalted Butter
- Pinch of Salt
- 4 Large Egg Yolks
- 2 tbps Caster Sugar (superfine)
- 375ml Thickened (whipped) Cream (35% fat)
- Heat 125ml of the stout in the saucepan over a medium heat and reduce it by half, about 5 minutes. Remove from heat and set aside.
- Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let water touch the base of the bowl). Stir occasionally until the chocolate and butter have melted. Add the salt and 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 70 degrees. 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 before cooling 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.