St. Stefanus Chocolate Mousse

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If you were asked what Belgium’s two greatest contributions to the world were, you would probably say beer and chocolate. So wouldn't it be great if there were a way to combine them both into one mouth-watering treat? Well, thankfully there is. It’s called St Stefanus chocolate mousse - and it’s a match made in beer heaven!

It works so well, because both beer and chocolate share the flavours of bitter and sweet. The bitterness in the beer comes from hops used and the sweet comes from the natural sugars produced in the fermentation process. Once in the mouth, the melting texture of the chocolate is cleansed by the beer. This palette cleansing effect mixes with the chocolate to amplify those bitter sweet flavours even more creating a unique flavour that has to be experienced to be believed.

So, down to the important question: how do you make it? Well, fortunately, we have the perfect recipe:

St Stefanus Chocolate Mousse
Yield: 4 – 6 ramekins
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 3 hours 15 minutes

Ingredients
4 large eggs, separated
½ cup (50g) granulated sugar (cut into pieces)
½ stick (2oz, 57g) unsalted butter (cut into pieces)
8 oz (225g) semisweet chocolate, chopped
¼ cup (60ml) St Stefanus Blonde

Directions
Whisk the egg yolks, St Stefanus, and ¼ cup of the sugars in a metal bowl. Place on top of a saucepan of simmering water but don’t allow the bowl and water to touch. Whisk vigorously for three minutes.

Add the butter and stir until melted.

Add the chocolate and stir until melted and completely combined. Turn off the heat and leave the bowl over the water

Then beat the egg whites to a soft peak. Slowly add the remaining ¼ cup of sugar to the whites and keep mixing until stiff.

Gradually fold the egg whites into the chocolate. Pour into ramekins and chill, uncovered, for at least 3 hours or overnight.

Top with a generous dollop of whipped cream and Voila - your very own St Stefanus Chocolate mousse. Enjoy!

If you have any other St. Stefanus recipes, or have tried making this at home, then let us know in the comments below...

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