Incredibly fluffy and loaded with rich chocolate and just a touch of Guinness flavor, this Guinness chocolate mousse is easy to make and the perfect chocolate fix.
Chocolate-lovers, you’re in for a serious indulgence today. Meet the most next-level chocolate mousse you’ll ever taste.
Kicked up with a little Guinness action, cause St. Patrick’s Day is just around the corner and your mousse game needs to be adjusted accordingly!
Words don’t even do this mousse proper justice, guys. I’m talking ridiculously rich and fluffy texture, a subtle dark Guinness + coffee flavor, and a wholeee lot of chocolate action.
We’re making this chocolate mousse ENTIRELY from scratch with not a packaged mix in sight today. – it’s surprisingly SO easy with only seven ingredients needed and 20 minutes to prep.
And it tastes similar to what I can only imagine heaven would taste like.
This Guinness Chocolate Mousse features…
- A perfect balance of sweet chocolate flavor
- The most incredible rich, fluffy mousse texture
- Just a hint of dark Guinness flavor and a little coffee flavor
Making the Guinness Chocolate Mousse
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Bittersweet chocolate
- Heavy whipping cream
- Honey or agave nectar
- Guinness beer
- Vanilla extract
Choosing Your Chocolate
For achieving a perfect not-too-sweet chocolate flavor, we recommend using bittersweet chocolate for this mousse.
Chocolate mousse is a very chocolate-forward dessert. For best results, don’t skimp on the quality and purchase a high-quality chocolate bar such as Lindt or Godiva.
Tips for Perfect Chocolate Mousse
- Melt chocolate in double-boiler – place chocolate in a glass bowl that fits over a pot filled with a few inches of simmering water. Fold chocolate occasionally until melted, then remove from pot and set aside to cool a few minutes.
- Whip heavy cream – you can use a handheld electric mixer or a stand mixer for this part. Whip the heavy cream until stiff peaks form.
- Beat eggs whites – wipe the same mixing bowl you used for the cream clean, then beat egg whites until they reach stiff peaks.
- Whisk egg yolks, Guinness, honey, vanilla, and coffee – now, whisk this mixture into the melted (slightly warm) chocolate until smooth.
- Fold mousse gently – and I really mean as gently as possible. Use a spatula for this part and use a very light hand to fold mousse until no streaks remain. Over folding will deflate your mousse, so make sure to not overmix!
- Portion mousse in serving dishes – you can use mason jars, serving glasses, or really any type of small serving dish.
- Chill mousse 2 hours – cover serving dishes lightly with plastic wrap and transfer to fridge to chill mousse 2 hours before serving.
Try these ideas for putting a different spin on your mousse!
- Add fruit – a few fresh raspberries or strawberries would be a great garnish for mousse.
- Skip Guinness – if you’re not a fan of beer or would like to keep this mousse alcohol-free, just skip it or replace it with a little more coffee.
- Make it mint – add 1/2 teaspoon mint extract in place of the vanilla extract for an incredible minty flavor!
How to Serve Chocolate Mousse
We recommend serving chocolate mousse chilled with a little dollop of whipped cream and a few chocolate shavings on top. The best part is that it’s already portioned out into individual servings which makes serving a breeze!
Picture-perfect fluffy mousse texture, the most incredible balance of chocolate + Guinness flavor, and just all around the best sweet tooth fix. – this chocolate mousse just ticks all the boxes and I promise you will be obsessed.
The perfect easy St. Patrick’s Day dessert or honestly any ol’ time cause chocolate mousse is a 24/7 kind of deal, I rest my case.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More ways to get your chocolate fix!
Guinness Chocolate Mousse
- 5 oz bittersweet chocolate, coarsely chopped
- 1 cup heavy whipping cream
- 2 large eggs, separated
- 2 teaspoons honey or agave nectar
- 1 teaspoon vanilla extract
- 1 tablespoon brewed espresso or strong coffee
- 1/4 cup guinness beer
- Whipped cream and chocolate shavings for garnish
- Fill a small pot with a few inches of water and bring to a low simmer over medium-high heat. Reduce heat to keep at a low simmer. Place chocolate in a heat-safe bowl that will fit on top of pot and place over simmering water. Melt chocolate, stirring occasionally until smooth. Remove from heat and allow to cool 5 minutes.
- Place whipping cream in a large bowl and use an electric mixer to beat on high speed until stiff peaks form. Transfer to a smaller bowl and set aside.
- Clean bowl and beaters and wipe dry. Place egg whites in bowl and use an electric mixer to beat on high speed until egg whites reaches stiff peaks.
- Whisk egg yolks, honey, vanilla, espresso, and Guinness in a small bowl until smooth. Whisk into slightly-warm melted chocolate until smooth.
- Very gently fold half of whipped cream and half of beaten egg white into chocolate mixture, folding until just combined. Fold in remaining whipped cream and egg white until just combined and no streaks of chocolate remain.
- Spoon mousse into four serving dishes and refrigerate 2 hours before serving. When ready to serve, garnish tops with whipped cream and chocolate shavings.