You can follow up the Carbonade of Beef with a Guinness Black and White Chocolate Mousse that looks like your very own mini pint.  Serves six.

Guinness Black and White Chocolate Mousse:

Ingredients:

• 230g dark chocolate (around 70% cocoa)
• 170g white chocolate
• 1/2 cup butter
• 1/4 cup sugar
• 3/4 cup Guinness
• 3 large eggs, separated
• 2 cups cream

Instructions:

1. Combine the dark chocolate, butter and sugar in a small bowl and set over a saucepan of simmering water. Stir until the chocolate has melted and the mixture is smooth.
2. Gradually stir in the Guinness and whisk in the egg yolks. Remove from heat
3. In a separate small bowl, whip 1 cup of cream until it forms soft peaks, then fold the cream into the chocolate mixture.
4. In a separate medium size bowl, beat the egg whites until stiff peaks are formed and then fold whites into the chocolate mixture.
5. Fill 6 wine glasses, 3/4 full, with the chocolate mixture and put in the fridge while preparing the white chocolate mousse.
6. Combine the white chocolate and 1/2 cup of cream in a saucepan and heat over a medium heat. Stir until the chocolate has melted and the mixture is smooth.
7. Remove from heat and let cool, stirring once or twice, for 30 minutes, or until thickened.
8. Beat the remaining 1/2 cup of cream in a bowl until stiff peaks form, fold the cream into the white chocolate mixture.
9. Spoon the white chocolate mixture over the top of the dark chocolate mousse in each of the glasses and leave to refrigerate for at least 2 hours.

What is your favourite Guinness inspired food?

Related posts:

1. Guinness Gastronomy for Arthur’s Day: Carbonade of Beef
2. Recipes: Indulgent breakfast ideas
3. Ruth’s Simple but Magnificent Chocolate Cake