Baby Guinness

• 260 g dark chocolate
• 2 tablespoons Guinness stout
• 4 eggs, separated
• 30 g light muscovado sugar
• 1 tablespoon vanilla extract
• 200 ml double cream, whipped

1. Melt together the chocolate and Guinness in a bowl over set over a pan of simmering water.
2. While they are melting, whisk the egg whites until they are stiff.
3. In a separate bowl, beat the egg yolks and sugar together until light and fluffy.
4. Stir in the chocolate and Guinness mixture until smooth.
5. Gently fold in the egg whites.
6. Pour in to 6 clear small glasses and leave in the fridge to set for about 2 hours, or even better overnight.
7. Just before serving, spoon a 'head' of whipped cream on top of the mousse.
8. Cooking time is the time in fridge.

chocolate, stout, eggs, sugar, vanilla, cream

Taken from www.food.com/recipe/baby-guinness-335874 (may not work)