GUINNESS BLACK AND WHITE CHOCOLATE MOUSSE

We had very dear friends over for dinner on St Patricks day - and although we cooked a Portuguese inspired menu, paired with wine from that area - we finished the meal with a taste of Ireland.
This Irish themed dessert was very yummy, relatively easy to make, and the raspberries complemented the milk and white chocolates nicely. However, it did have to be eaten immediately once out of the refrigerator, as it melted quickly.

GUINNESS BLACK AND WHITE CHOCOLATE MOUSSE

8 ounces of milk chocolate, chopped
1/2 cup butter
1/4 cup granulated sugar
3/4 cup stout beer such as Guinness
3 eggs, separated
2 cups of heavy cream, divided use
6 ounces of white chocolate, chopped

In a saucepan or the top part of a double boiler, combine the milk chocolate, butter and sugar. Stir until chocolate is melted and smooth. Stir in beer and egg yolks, whisking until smooth. Remove from heat.
In a small bowl, whip one cup of the heavy cream until soft peaks form. Fold the whipped cream into the chocolate mixture.
With clean beaters, in a medium bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the egg whites into the chocolate mixture. Divide mixture between 8 glasses and refrigerate.
In a small saucepan over low heat, combine the white chocolate and 1/2 cup of the heavy cream. Stir until chocolate is melted and smooth. Remove from heat and let cool stirring occasionally, until thickened.
In a small bowl, beat the remaining 1/2 cup of heavy cream until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon mixture over chilled chocolate mousses and refrigerate 2 to 24 hours.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2011
www.arkansasonline.com/