OK here's my favourite dessert recipe guys. The original is from BrewNation.com, but I've made changes that I feel improve the mousse. Anyway:
Chocolate & Stout Mousse
250g dark (70%) couverture chocolate*
100g butter
2/3 cup imperial stout*
1 teaspoon vanilla extract
1/4 teaspoon sea salt
4 large separated eggs
1/4 cup caster sugar
200ml tub creme friache
1/2 cup whipping cream
Put the chocolate and butter into a double boiler or a heatproof bowl in a pot of simmering water. Stir until melted. Remove from the heat.
Whisk the stout and egg yolks together and then whisk them into the chocolate mixture. Then whisk in the vanilla and salt. Cool for 5 minutes.
While it’s cooling chuck the egg whites into an electric mixer with a whisk attachment and hit them with high speed until they are soft peaks. Then slowly add the sugar and it should become thick and shiny, just like making a Pav. Slowly and very carefully fold the egg whites into the chocolate mixture until it’s only just combined (doesn’t matter if it’s still marbled in colour). Don’t over mix it otherwise the whites will lose volume and it will liquify.
Now you need to repeat the same process with the cream and creme friache. Pop them into the electric mixer together and using the whisk bang the mixture on high till it’s stiff. Slowly fold it into the chocolate mixture until completely combined.
Refrigerate the mousse for at least three hours before serving.
Serve with another glass of something dark and decadent.
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*You can buy couverture from delis and online stores, it is chocolate with a higher fat content which makes it superior for cooking. Also, please try and use imperial stout for this as opposed to ordinary stout - the higher alcohol content (8-10%) means it holds its own against all the cream. In New Zealand, many supermarkets and liquor stores have imperial stouts but that may vary elsewhere. To be sure, order online and drink what you don't need for the mousse. Here is a good UK site for example:
Search results for: 'Imperial Stout'