Most of the time, I'm not that wild for chocolate mousse. The texture and flavor mostly leaves me wanting for more pizazz. "Humdrum" springs to mind. But this Guinness Chocolate Mousse with Guinness Oatmeal Chocolate Chunk Cookies has just the kind of oomph all mousse needs to make me really want to gobble it up.
The mousse is light and fluffy, but with amazing depth thanks to the malt and coffee notes in the beer teamed up with rich dark chocolate. And then the chewy, crisp-edged cookies...I had to bag them up to stop eating them. Beware! Especially if you make bite-size versions; they're just so easy to pop in your mouth.
But if I may offer a word of advice—try letting part of a cookie hang out in the mousse for a few minutes. The cookie turns super-soft and delicious as it soaks up some mousse. This dessert is fun enough to serve at a dinner party, but uncomplicated and casual enough to eat while hanging out on the couch in your PJs.
- For the Mousse
- 8 ounces dark chocolate (60%), roughly chopped
- 1 stick unsalted butter, cut into 1 inch pieces
- 1/2 cup Guinness
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 4 large eggs, separated
- 1/3 cup granulated sugar
- 1 cup heavy whipping cream
- For the Cookies
- 1 cup Guinness
- 2 sticks unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups oats
- 3/4 cup all-purpose flour (spooned and leveled)
- 3/4 cup whole wheat flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks
Melt chocolate and butter in a double boiler over a low simmer, stirring frequently until melted. Remove from heat and stir in Guinness, vanilla, and salt. Whisk in egg yolks one at a time, until thoroughly combined. Cool 5 minutes.
Meanwhile, in an electric mixer fitted with a whisk attachment, whip egg whites on high speed into soft peaks. With mixer running, slowly add sugar, until thick and shiny. Slowly fold 1/3 of egg whites into chocolate mixture, then fold in remainder of egg whites until just incorporated, being careful not to overmix or mousse will lose volume.
In an electric mixer fitted with whisk attachment, whip cream on high speed into stiff peaks. Slowly fold into chocolate mixture until completely incorporated. Put into serving bowls; cover and refrigerate for at least 2 hours for flavors to meld.
For the cookies, cook Guinness in a small saucepan over medium-high heat until reduced to 1/2 cup. Set aside. Preheat oven to 350 degrees.
Place butter and both sugars in an electric mixer fitted with a paddle attachment. On medium-high speed, cream until light and fluffy, 2-3 minutes. Add eggs, reduced Guinness, and vanilla, beat until combined, scraping down the bowl as needed. Add oats, both flours, baking powder, baking soda, and salt until just combined, 15-30 seconds. Stir in chocolate chunks.
Scoop 1/2 tablespoon portions of cookie dough onto parchment lined baking sheet, leaving a 1 inch space between each. Bake 6-9 minutes, cookies should look slightly underdone when you remove them from the oven. Let cool on cookie sheet 5 minutes, transfer to wire rack to cool completely. Keep raw cookie dough in refrigerator while baking.