Ingredients
260 g dark chocolate
2 tablespoons Guinness stout
4 eggs, separated
30 g light muscovado sugar
1 tablespoon vanilla extract
200 ml double cream, whipped
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
Essential Korean cooking — foundations, banchan, kimchi, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Melt together the chocolate and Guinness in a bowl over set over a pan of simmering water. While they are melting, whisk the egg whites until they are stiff. In a separate bowl, beat the egg yolks and sugar together until light and fluffy. Stir in the chocolate and Guinness mixture until smooth. Gently fold in the egg whites. Pour in to 6 clear small glasses and leave in the fridge to set for about 2 hours, or even better overnight. Just before serving, spoon a 'head' of whipped cream on top of the mousse. Cooking time is the time in fridge.