Indulge in Decadent Chocolate Guinness Mousse Cups: A No-Bake Recipe for Two

Experience a truly enchanting dessert with these Chocolate Guinness Mousse Cups. This recipe offers a fun, yet incredibly luscious, no-bake treat designed specifically for two. It’s the perfect way to celebrate St. Patrick’s Day or simply enjoy a special moment with a loved one. If there’s one thing that can elevate the rich, malty notes of stout beer, it’s the profound depth of chocolate. This dessert beautifully marries these two iconic flavors into a sinful, creamy indulgence that will leave you craving more.

As I often reflect on my favorite flavor pairings, a delightful common thread consistently emerges. The classic combinations of chocolate and peanut butter, chocolate and mint, or chocolate and caramel are undeniably delicious. But there’s another, perhaps less common, yet equally captivating duo: chocolate and Guinness. It’s a revelation that genuinely makes the culinary world a better, richer place.

Even if you typically shy away from drinking stout beer, I am confident that these Chocolate Guinness Mousse Cups for Two will utterly change your perception. The first time I savored a spoonful, words like sinful, luscious, and utterly decadent immediately sprang to mind. In fact, I admit to eating both mousse cups myself, they were that irresistibly delicious. A small indulgence, perhaps, but entirely worth it!

When developing this recipe, I initially debated between creating a mousse or a pudding. My decision ultimately leaned towards mousse, primarily to avoid the hassle of leftover egg whites, which often happens with many pudding recipes. While you still need to separate the eggs into yolks and whites for this mousse, the beauty is that both components are fully utilized, ensuring no part of the egg goes to waste and contributing to that signature airy texture.

These delightful mousse cups make an ideal dessert to follow a hearty meal. Consider serving them after preparing a comforting Guinness Shepherd’s Pie for dinner, creating a themed and unforgettable St. Patrick’s Day feast. To make this Guinness-infused dessert extra festive for St. Patrick’s Day, I love to serve them in mini pint glasses. This clever presentation mimics charming mini pints of Guinness, adding a playful touch to your celebration.

Of course, there’s no need to limit these decadent treats to special occasions or specific glassware. They are equally delightful served in regular dessert bowls, elegant ramekins, or even coffee mugs, making them a perfect indulgence any day of the year. Their rich flavor and smooth texture are a guaranteed crowd-pleaser, regardless of how they’re presented.

My first true introduction to Guinness stout beer was during a study abroad trip to Ireland, right after my initial day of orientation at the University of Limerick. It was an exciting time, meeting a wonderful group of fellow students from around the world. As we bonded and got to know each other, our evening socializing naturally extended to the vibrant campus pub. Eager to fully immerse ourselves in the authentic Irish experience, a small group of us decided to share our very first pint of Guinness. It was a memorable moment, tasting that iconic dark stout in its homeland. While I cherish that memory, I do regret not making it to the Guinness Storehouse in Dublin during that trip – a must-do for my next visit back to the Emerald Isle.

What is Chocolate Guinness Mousse made of?

At its heart, Chocolate Guinness Mousse is a surprisingly simple yet incredibly rich dessert crafted from a few key ingredients: stout beer (specifically Guinness), heavy cream, quality chocolate, eggs, and sugar. The magic truly happens with the eggs, which are carefully separated into yolks and whites. The luscious egg yolks are whisked into the warm chocolate base, providing richness and helping to emulsify the mixture. The egg whites, once whipped to stiff peaks, are then gently folded into the chocolate base. This crucial step is what introduces air and creates the signature light, airy, and utterly fluffy texture that defines a perfect mousse.

Useful tip for working with eggs: For optimal results, eggs are easiest to separate when they are cold, straight from the refrigerator. However, egg whites whip up into stiff peaks much more effectively when they are at room temperature. So, plan ahead: separate your eggs while they’re cold, then allow the whites to sit out and come to room temperature for about 15-30 minutes before you begin whipping them. This small step can make a big difference in the volume and stability of your mousse.

What kind of chocolate is best for mousse?

For this particular recipe, I recommend using semisweet chocolate, which typically contains approximately 55% cacao. The cacao percentage refers to the proportion of pure cacao beans in the chocolate versus added sugars and other ingredients. Generally, a higher cacao percentage indicates a more intense, often bitter, chocolate flavor, while a lower percentage means more added sugar and a sweeter profile.

For instance, semisweet chocolate, at around 55% cacao, offers a balanced sweetness that complements the stout without being overly bitter. If you prefer a dessert with a more profound and intense chocolate flavor, you can certainly opt for bittersweet chocolate. Bittersweet varieties typically range from 70% to 85% cacao, delivering a deeper, less sweet chocolate experience that pairs wonderfully with the robust character of Guinness. Always choose a good quality chocolate, as it forms the backbone of this delicious mousse.

How do you make Chocolate Guinness Mousse for two from scratch?

Creating homemade Chocolate Guinness Mousse is a straightforward process that yields impressive results. Here’s a breakdown of the steps to achieve that perfect velvety texture:

1. Prepare the Chocolate Base: Begin by gently heating the Guinness beer and a portion of the heavy cream in a medium saucepan until small bubbles just start to form around the edges. Remove the saucepan from the heat immediately and whisk in your chopped chocolate until it is completely melted and the mixture is smooth and glossy.
2. Temper the Egg Yolks: In a separate small bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until well combined and slightly pale. To prevent the egg yolks from scrambling when added to the warm chocolate mixture, you need to temper them. Gradually whisk in a small amount (about 1/4 cup) of the warm chocolate mixture into the egg yolk mixture. This slowly raises the temperature of the yolks. Once tempered, pour the entire egg yolk mixture back into the saucepan with the chocolate and stir well to combine. Allow this rich chocolate base to cool for about 15 minutes.
3. Whip the Egg Whites: While the chocolate mixture cools, prepare your egg whites. It is absolutely crucial that both your mixing bowl and whisk attachments are immaculately clean and free of any fat residue; even a tiny trace of grease can prevent the whites from whipping properly. Beat the room-temperature egg whites on medium speed until they become foamy, about one minute. Then, increase the speed to high and continue beating until stiff peaks form. You’ll know they’re ready when you lift the beaters straight up, and the peaks hold their shape firmly without collapsing.
4. Gently Fold for Airiness: This is where the mousse gets its signature light and airy texture. Using a rubber spatula, carefully and gently fold the whipped egg whites into the cooled chocolate mixture. It will take a little time to fully incorporate them, and it’s important not to rush this step. Avoid stirring vigorously, as this will deflate the air from the egg whites, resulting in a dense mousse instead of a light and fluffy one. Continue folding until no streaks of white remain and the mixture is uniformly smooth.
5. Chill to Set: Transfer the mousse mixture into your chosen serving vessels, whether they be mini pint glasses, ramekins, or small bowls. Chill them in the refrigerator for at least one hour, or until the mousse is firmly set. Resist the urge to add the whipped cream topping at this stage, as it will likely sink into the unset mousse.
6. Top with Whipped Cream: Once your mousse is perfectly set, it’s time for the final touch. In a large, cold mixing bowl, beat the remaining cold heavy cream on medium-high speed until it begins to thicken. Gradually beat in the remaining teaspoon of sugar and 1/4 teaspoon of vanilla extract, continuing to beat until stiff peaks form in the cream. Pipe or spoon this freshly whipped cream generously on top of each mousse cup, and for an extra flourish, garnish with a sprinkle of grated chocolate.

How do you set chocolate mousse?

Many traditional mousse recipes, particularly those featuring fruit or lighter bases, often rely on gelatin to achieve their set consistency. However, a significant advantage of homemade chocolate mousse is that it typically doesn’t require any additional gelatin. Chocolate possesses natural thickening properties: when it’s melted and then cooled, it solidifies. This inherent characteristic of chocolate is usually sufficient to set the mousse, creating a beautifully firm yet airy structure without the need for extra gelling agents. The combination of cooling chocolate and the structure provided by whipped egg whites or cream works perfectly to hold its shape.

What consistency should Guinness chocolate mousse be?

The ideal Chocolate Guinness Mousse should strike a perfect balance between richness and airiness. It should be wonderfully decadent, with a deep chocolate and subtle stout flavor that lingers on the palate. Simultaneously, thanks to the careful incorporation of air from the whipped egg whites, it should also be incredibly light, fluffy, and smooth. Imagine a texture that is dense enough to hold its shape, yet melts effortlessly in your mouth, leaving behind a creamy, luxurious sensation. It should not be overly dense or gelatinous, but rather a delicate cloud of flavor.

How long can chocolate mousse last?

One of the many benefits of Guinness chocolate mousse is that it requires time to set, making it an ideal make-ahead dessert for two. This allows you to prepare it in advance, freeing up your time on the day you plan to serve it. When stored properly, wrapped tightly in plastic wrap to prevent any air exposure, the mousse will last about 3-4 days in the refrigerator without the whipped cream topping. If you’ve already added the whipped cream, it’s best to consume the mousse within 1-2 days, as the cream can start to deflate and lose its airy texture the longer it sits. For the freshest and best texture, add the whipped cream just before serving.

How To Serve Chocolate Guinness Mousse Cups For Two for St. Patrick’s Day

For a truly memorable and thematic presentation, especially for St. Patrick’s Day, I highly recommend serving these mousse cups in two mini pint glasses (Amazon affiliate link). This clever approach beautifully mimics real pints of beer, adding an undeniable element of fun and whimsy to your dessert. The visual appeal makes them even more enjoyable to eat and perfectly suits the festive spirit of the holiday.

The inspiration for this presentation came from a cookbook I was browsing, where I saw a recipe for chocolate mousse topped with whipped cream served in shot glasses, designed to look like mini beers. While that original recipe didn’t include beer, I couldn’t resist adapting it. Why not make the “mini beers” taste like actual beer too? This subtle infusion of Guinness truly elevates the concept.

Of course, since mini pint glasses are a novelty item, feel free to use any serving vessels you have on hand. These mousse cups are equally delicious when served in two regular glasses, small dessert bowls, charming coffee mugs, or elegant ramekins. The choice is yours, and the flavor will shine through regardless. If you decide to put the entire batch into one large glass, well, then it magically transforms into a single-serving dessert. Or so I like to tell myself!

If you do opt for the mini pint glasses and want to achieve a neat, professional look for your whipped cream topping, I suggest using a piping bag fitted with a round tip. This allows for precise and clean application, making your dessert look even more appealing.

What can you substitute for Guinness in the mousse?

While the Guinness provides a unique depth of flavor that complements the chocolate beautifully, I understand that not everyone might want to include alcohol in their dessert. If you prefer a non-alcoholic version of this delightful chocolate mousse, it’s very easy to adapt the recipe. Simply substitute the Guinness with an equal amount of additional heavy whipping cream. This will result in a rich, non-alcoholic chocolate mousse that is just as decadent. You can still achieve the visual effect of a “mini Guinness” by piping the whipped cream on top, even without the stout, making it suitable for all to enjoy.

What To Do With Leftover Guinness

Since this recipe won’t require a full bottle of Guinness, you might find yourself with some leftover stout. Don’t let it go to waste! Guinness is a wonderfully versatile ingredient that can enhance many other desserts, adding a unique richness and depth. Here are a few more delicious dessert recipes where you can put that extra Guinness to good use:

• Guinness Brownies: Fudgy brownies with a hint of stout.
• Mini Chocolate Guinness Cake: A rich, moist cake perfect for individual servings.
• Chocolate Stout Cake (8 Inch): A full-sized, deeply flavored cake ideal for sharing.

Chocolate Guinness Mousse Cups For Two

Yield:
2 servings

Prep Time:
30 minutes

Cook Time:
5 minutes

Chill Time:
1 hour

Total Time:
1 hour 35 minutes

Chocolate Guinness Mousse Cups For Two are a fun and luscious no bake dessert for two to serve on St. Patrick’s Day.

Ingredients

• 1/4 cup (60 mL) stout beer, such as Guinness (or substitute additional heavy cream for a non-alcoholic recipe)
• 1/2 cup (120 mL) heavy whipping cream, cold
• 4 ounces (115 grams) semisweet chocolate, chopped
• 2 egg yolks*, room temperature
• 1 tablespoon + 1 teaspoon granulated sugar
• 1 1/4 teaspoons vanilla extract
• 2 egg whites*, room temperature
• Grated chocolate, for garnish

Instructions

1. In a medium saucepan, heat the beer and 1/4 cup (60 mL) cream until bubbles start the form. Remove from the heat and whisk in the chocolate until melted.
2. In a small bowl, whisk together egg yolks, 1 tablespoon sugar, and 1 teaspoon vanilla. Whisk in a little bit of the chocolate mixture to temper the eggs then pour back into the saucepan and stir. Cool 15 minutes.
3. In a large mixing bowl (using the whisk attachment if using a stand mixer), beat the egg whites on medium speed until they start to foam, about 1 minute.
4. Increase the speed to high and beat until stiff peaks form (when you pull the beaters straight up, the peaks will not fall over), about 3-4 minutes.
5. Using a rubber spatula, fold the whites into the chocolate until smooth. Transfer the mixture to two mini pint glasses or ramekins. Chill at least 1 hour or until set.
6. In a large cold mixing bowl on medium-high speed (with whisk attachment if using a 5 quart stand mixer), beat the remaining 1/4 cup (60 mL) cold heavy cream until it starts to
   thicken, about 1 minute.
7. Gradually beat in the remaining 1 teaspoon sugar and 1/4 teaspoon vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), about 3-4 minutes.
8. Pipe whipped cream on top of mousse and garnish with grated chocolate.

Notes

• *Eggs are easiest to separate when cold but whip best when at room temperature. Separate the eggs into whites and yolks then let sit until room temperature before using.
• Use your leftover beer in Guinness Shepherd’s Pie For Two for dinner.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Mini Pint Glasses

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Source: Adapted from Clodagh’s Kitchen Diaries (Amazon affiliate link)

We hope you thoroughly enjoy creating and indulging in these decadent Chocolate Guinness Mousse Cups. This recipe truly is a celebration of unique flavors, offering a sophisticated yet playful dessert that’s perfect for sharing. Whether you’re making it for St. Patrick’s Day or simply to elevate an ordinary evening, this no-bake treat promises a memorable culinary experience. The harmony between the robust stout and the sweet, rich chocolate creates a dessert that’s both comforting and exciting. Happy baking (or rather, no-baking)!