Chocolate and stout are a very well-matched pair. Two ingredients enjoyed for pleasure and separately, but if you mix them, they become an explosion of flavors for the palate.
Our Winter is ideal for pairing with sweet desserts, enhancing their flavor to the maximum. But also used to make your favorite desserts, mmmmmm!!!! there are no words, you just have to try it...
Today's dessert is not only a delight, but it also looks beautiful. It's one of those desserts that when you present them to your guests, they ask "Did you make it yourself?" and when you answer yes, they are speechless.
We got the recipe from two different blogs: Corazón de Caramelo and Mi Dulce Tentación, and we also took the photos of this delicious mousse from there.
Let's begin.
Ingredients
For the mousse
300 ml. Althaia Winter
250 gr. 70% dark chocolate
200 gr. sugar
8 egg yolks
400 ml. cream
For the cream
400 ml. cream
4 tablespoons sugar
33 ml Althaia Winter
Preparation
- To make the chocolate mousse, pour the beer into a saucepan along with the cream and heat over medium heat, stirring constantly.
- Before it boils, add the chopped chocolate and continue stirring until the chocolate is completely melted and you get a creamy texture.
- Separately, mix the egg yolks with the sugar and mix until well integrated.
- Remove the saucepan from the heat and add the sugar and egg yolks to the chocolate, cream, and beer mixture, stirring constantly to prevent the egg yolks from curdling.
- Return to medium heat until it thickens.
- Let it cool slightly and fill the serving glasses, leaving space for the cream. Cover with plastic wrap and let it set for about an hour and a half. Store in the refrigerator.
- To make the cream, heat the beer until reduced. Whip the cream with the sugar and gradually add the reduced beer, mixing gently.
- When serving, add the cream with a pastry bag for a nicer presentation.
The nice thing is to make it with the same glasses you would drink a Winter or stout from and put the cream on top of the mousse like beer foam.
The recipe comes from the book "Los postres de los famosos" by José María Íñigo and Ingrid González, a book of delicious desserts that honors the program presented by Ingrid, "Deja sitio para el postre" (Make Room for Dessert).
Do you dare to try it? We'd love to see your photos and know if you liked it.