Summer Cocktailing Essentials 2016

Well, summer’s here. And I’m not going to complain about all this over 100° weather we’re having in Southern California. Nope. Not going to complain…

Summer Entertaining Gift Guide 2016 // stirandstrain.com

Instead I’ll use it as an excuse to sit in the pool with my flamingo drink holder. My fruit wine for the morning and my Japanese whiskey for the night (your whiskey changes each season too, right?). With a summery cocktail book in one hand, and my favorite citrus tools in the other I really won’t need much else for the next few months. Ok, maybe some boozy hot fudge sauce. That’s a must.

1. Tequila infused chocolate sauce 2. Outdoorsy drinking t-shirt 3. Bourbon infused chocolate sauce 4. Citrus squeezer and zester tools 5. Flamingo drink holder 6. Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes 7. Pomegranate Wine 8. Kikori Whiskey 9. Pineapple + Mango Sangria

Cocktail Pairings: a Bauchant highball with Taza chocolate or what I'll be having all summer

Chocolate Orange Dessert Cocktail for Summer // stirandstrain.comGive me a single good piece of chocolate and I am usually good for dessert. No need to make it into a fancy cake (although I’d eat it), or melt it into some ice cream (I’d eat that too), just by itself I’m usually satisfied. Now, pair it with a good cocktail and I’m golden…

Chocolate Orange Dessert Cocktail for Summer // stirandstrain.comWhich brings us to today’s post. I was recently introduced to Taza’s organic dark Mexican style chocolate discs and a single piece was not enough this time. The rich, crunchy chocolate has started to become my dessert ritual and I figured it was time I made a cocktail to pair alongside it.

Chocolate Orange Dessert Cocktail for Summer // stirandstrain.comSo what might become a semi-regular thing around these parts, I’ve decided to create some cocktail and food bite pairings that shouldn’t break the bank. But, at the same time, seem pretty decadent, well thought out, and most importantly DELICIOUS. First up is dessert (which is the way it should be).

Chocolate Orange Dessert Cocktail for Summer // stirandstrain.comIt’s summer. It’s hot. You don’t want a cocktail or dessert to weigh you (and anyone you happen to be entertaining) down. This cocktail plays it light with an unexpected main ingredient, Bauchant. I first tasted Bauchant at the WSWA this year and was all goggle-eyed at how delicious this was just on its own. But what is it you ask? Bauchant is an orange liqueur with a cognac base that uses 3 different orange varieties: Andalusian, Mandarin, and Tangerine. It’s complex and lovely and on its own quite sippable, but on the heavier side. I combined it with a splash of gin, another splash of freshly squeezed lemon juice, and a heavy glug of club soda to transform it into a refreshing long drink that’s not too sweet and super flavorful. The sweetness of the Bauchant gets a nice contrast of tart from the lemon, with a few juniper notes from the gin, and mellows out with the club soda. Delicious.

Chocolate Orange Dessert Cocktail for Summer // stirandstrain.comAnd the pairing for this sipper? Taza’s Coffee Chocolate Mexicano Discs. Their Classic collection has a lot to choose from: Cinnamon, Vanilla, Guajillo Chili, Salted Almond, Cacao Puro, and Coffee. The coffee won me over for this pairing though. The dark, roasted coffee and chocolate flavors contrasted with the sharp effervescent cocktail are a perfect pair.

Chocolate Orange Dessert Cocktail for Summer // stirandstrain.comAre you hungry yet? Let’s get mixing!

1 ounce Bauchant liqueur
1/2 ounce Beefeater London Dry gin
1/2 ounce freshly squeezed lemon juice
2-3 ounces club soda, Q-Club used here
lemon peel for garnish

In a highball glass (or if you have it, Delmonico style chimney glass which is around 5-8 ounces), fill with crushed ice. Build the cocktail by adding in the Bauchant liqueur, Beefeater London Dry gin, and lemon juice. Give it a stir or two and top with club soda. Garnish with a lemon peel and break off a big piece of Taza’s Coffee Chocolate Mexicano Discs, sit back, and savor summer.

Chocolate Orange Dessert Cocktail for Summer // stirandstrain.com*This cocktail pairing post was inspired by Taza Chocolate and Drizly, the on-demand liquor delivery company. I hope I’ve inspired you to make a drink and treat yourself. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

Your 2016 St. Patrick’s Day Drinking and Eating Guide (from the Stir and Strain archives)

Happy St. Patrick’s Day everyone! Let me help you pick out what you should be drinking and eating today. I am a 1/4 Irish after all…

Irish Coffee Jello Shots 2 ways // stirandstrain.com

Irish Coffee Jello Shots

Bitter Irishman Cocktail // stirandstrain.com

The Bitter Irishman

Anise Cream Rye-Spiked Coffee // stirandstrain.com

Anise Cream Coffee

Irish Derby Cocktail // stirandstrain.com

The Irish Derby Cocktail

Jameson Whiskey Truffles // stirandstrain.com

Irish Whiskey Truffles with Baileys Crystals

And a few Green Drinks…

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail // stirandstrain.com

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail

old tom's mistake cocktail

Old Tom’s Mistake

Make It: Irish Coffee Jello Shots Two Ways

Irish Coffee Jello Shots 2 ways // stirandstrain.comProcrastination has gotten the better of me this week as we speed, much too fast for my liking, into the 3rd month of the year. March is looking to be the most jam packed month yet this year as I’ve said “yes” to maybe one too many events, my mother is in town, and we celebrate multiple birthdays, St. Patrick’s Day (I am a 1/4 Irish), and Easter. So of course, instead of working on projects, I’ve been covering my ears and eyes going NAH NAH NAH NAH NAH and making batches of brownies and spending copious amounts of time photographing my purse contents.

I did take the time to make you guys a little something special for St. Patrick’s Day though this year. I hope it makes up for those purse photos.

Irish Coffee Jello Shots 2 ways // stirandstrain.comIt’s like a cocktail, but you eat it: Irish Coffee Jello Shots.

Irish Coffee Jello Shots 2 ways // stirandstrain.comSo here’s the thing. I enjoy an Irish Coffee from time to time; like, a few sips and then I’m usually done. It’s a lot of hot coffee and I’m usually drinking it late in the evening when a giant hot coffee is not really what I want right then. I’m also usually drinking them at a party or an event and bless their hearts for trying, but the coffee is usually not very good either. To control this situation for myself, and hopefully for you all, let’s get a delicious coffee and miniaturize it with the right amount of booze and not force people to drink giant hot coffees at 8pm.

Irish Coffee Jello Shots 2 ways // stirandstrain.comI went ahead and created a straight up Irish Coffee version, garnished with the tiniest of lemon peel, and then bastardized it and went crazy adding in chocolate and Fernet Branca because I love chocolate mint anything including my coffee and for this one occasion, with my whiskey. Ooooh, I’m so crazy…

Irish Coffee Jello Shots 2 ways // stirandstrain.comThe original version of these has a strong, rich coffee flavor with a hint of whiskey at the finish. The cream is mixed in so you’re not trying to eat a delicate jello shot while whipped cream melts all over your fingers – gross. For the mocha-mint version, you get a lot of Fernet (a little goes a long way!) with a strong mocha finish and a more subtle whiskey punch at the end.

Irish Coffee Jello Shots 2 ways // stirandstrain.comIrish Coffee Jello Shots (Makes 24, 2/5 ounce shots)

2-1/2 ounces freshly brewed coffee, room temp
1 ounce brown sugar syrup (1:1 ratio)
1 packet of gelatine
2 ounces near boiling water
1/2 ounce heavy cream
2 ounces Irish Whiskey, Bushmills used here
lemon zest for garnish

  1. In a large mixing glass with a spout, pour in coffee and brown sugar syrup. Sprinkle gelatine over the liquid and let it sit for 5 minutes to bloom. Then pour in near boiling water and whisk to combine. Add heavy cream and whiskey and stir. Pour into molds and let sit for 6 hours or overnight.
  2. To remove jello shots from semi-spherical molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot. Irish Coffee jello shots can be refrigerated for up to 3 days in an airtight container.
  3. Garnish with lemon zests and serve!

Mocha-Mint Irish Coffee Jello Shots (Makes 24, 2/5 ounce shots)

2-1/2 ounces freshly brewed coffee, room temp
1/2 ounce brown sugar syrup (1:1 ratio)
1 packet of gelatine
1/4 teaspoon cocoa powder
2 ounces near boiling water
1/2 ounce heavy cream
1/4 ounce Fernet Branca
2 ounces Irish Whiskey, Bushmills used here
chocolate shavings for garnish

  1. In a large mixing glass with a spout, pour in coffee and brown sugar syrup. Sprinkle gelatine over the liquid and let it sit for 5 minutes to bloom. After the gelatine has bloomed, sprinkle cocoa powder over the mixture. Then pour in near boiling water and whisk to combine. Add heavy cream, Fernet Branca and whiskey and stir. Pour into molds and let sit for 6 hours or overnight.
  2. To remove jello shots from semi-spherical molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot. Irish Coffee jello shots can be refrigerated for up to 3 days in an airtight container.
  3. Garnish with chocolate shavings and serve!

Irish Coffee Jello Shots 2 ways // stirandstrain.comAre you guys into these? I have a few more ideas up my sleeve I’ll be rolling out over the next few months.

An Amaro Hot Chocolate for Every Taste

Amaro Hot Chocolate // stirandstrain.comThe careful observer on here might notice that many, but not all, posts lately have been recipes I’ve developed for Serious Eats. Honestly, when I’m doing lots of R&D for articles, sometimes I find that my energy for more is tapped. Also, it’s the holidays and I’d like a little break.

But not a break from chocolate.

Amaro Hot Chocolate // stirandstrain.comFor all of you who find chocolate and booze maybe a bit too much, then wait for next week when I have an all new SUPER savory cocktail. But for this week, I’m making adult hot cocoa and I’m not apologizing. And I’m topping it with Angostura infused whipped cream because WHY NOT? It’s the holidays and I’m holed up at my in-laws and I’m not going to admit how many chocolate covered almonds (milk and dark chocolate) I’ve eaten for the past 4 days.

This hot cocoa is not spiked in your usual way. There’s no bourbon, or spiced rum, or vodka (not sure I’d even recommend that). What it is spiked with is bittersweet amaro. But Elana, there are SO MANY amari out there! You can’t possible imagine that every bottle will work here (is what I imagine ALL of you are saying out loud right now. In unison.)! And yes, not every bottle will work, but most will work with a particular kind of chocolate. You just need to do a little creative legwork to find your right combination.

Amaro Hot Chocolate // stirandstrain.comMy favorite combination is Averna and semisweet chocolate. Why Averna? Besides the fact that I’ve accumulated several bottle of the stuff, it’s a good balance between sweet and spicy with a touch of herbal in the finish. Also, it isn’t overly boozy tasting. But that’s just me. If you like the bracing, earthy edge of a dark chocolate, try it with a sweeter amaro like Gran Classico. For the milk chocolate lovers, that sweetness needs some spice or a blast of menthol; try it with Fernet. Semisweet chocolate is the sweet spot in the center, with a nice balance of rich and earthy that works well with most types of amaro. What I’m getting at is: take your favorite bottle of amaro and make this.

Note: you don’t need to spike your entire batch of hot chocolate. Make the base separately and spike at will. That rich, velvety chocolate base is delicious all on its own and perhaps you have some folks staying with you who don’t drink. Don’t deprive them of the magic that is homemade hot cocoa. But maybe insist they add the Angostura whipped cream. Angostura isn’t alcohol after all, it’s like.. medicine. Medicine from the 1800’s.

For the Angostura Whipped Cream:

1 cup (237ml) heavy whipping cream
1 tablespoon (15ml) simple syrup (see note above)
1 teaspoon (5ml) vanilla extract
6 dashes Angostura bitters

Using an electric mixer or stand mixer fitted with the whisk, beat heavy whipping cream at high speed until soft peaks form, then add simple syrup, vanilla extract and Angostura bitters. Whip until medium peaks form, about 1 minute longer. (Alternatively, you can add all the ingredients to a Whipped Cream Dispenser and use that instead.)

For the Hot Cocoa:

1/4 cup (58g) unsweetened cocoa powder, such as Valrhona
1 tablespoon (13g) granulated sugar
Pinch kosher salt
3 cups (710ml) milk
8 ounces (227g) semisweet chocolate chips (or other type of chocolate, such as milk chocolate, depending on your taste)
1 teaspoon (5ml) vanilla extract
5 ounces (148ml) Italian amaro, such as Averna

In medium saucepan, stir cocoa with sugar and salt. Stir in milk and chocolate. Heat over medium heat, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely blend mixture. Add vanilla and amaro and stir to combine. Pour into glasses and top with Angostura whipped cream.

Sierra Madre Sunrise

Sierra Madre Sunrise Cocktail // stirandstrain.comThere is this very clear memory I have of accompanying my mother to this one liquor store when I was a child. We were probably there to buy wine coolers for her (as was the hip thing for moms to drink in the late 80’s). In my memory the store was gigantic, like a well-lit supermarket, but instead of produce or cereal boxes, it was just aisle after aisle of colorful and exotic liquors that I felt the need to stop and read all the labels of.

I’m sure that it wasn’t that big, but I do remember that this was the first place I ever saw tequila at. You know, the kind with the scorpions at the bottom. I don’t remember how or when I learned that not all tequila requires there to be a scorpion, but there’s a good chance it is much later in life than I am willing to admit to.Sierra Madre Sunrise Cocktail // stirandstrain.com

I wish I could remember the first time I tried mezcal, or even heard of it. Although I’ve tried to rack my brain for that one time, it exists as if I somehow always knew about it. I wish I was that cool. Probably it was sometime over the past 5, maybe 7, years when we collectively started giving other liquors a chance to star in our drinks.Sierra Madre Sunrise Cocktail // stirandstrain.com

Now I like to put mezcal in everything. And today’s drink is one from my ongoing “to make” list. Here my notes were: meaty, but refreshing. I’m guessing this was a late night scribbling where I had something particular in mind but what exactly is no longer clear. But I like these challenges. To make things even more interesting, bitters will play a unique supporting role in transforming the drink into two different sips. For a slightly savory cocktail, Angostura will be dashed in. And for a sweeter alternative, chocolate bitters will be used. All versions have Aperol there, an assertive liquor that stands up next to the flavors of mezcal without getting lost.

It’s kind of a choose your own adventure cocktail.Sierra Madre Sunrise Cocktail // stirandstrain.com

Now that I’m remembering that liquor store, I’m realizing that the other reason I liked going over there was that next door there was a Christian store that sold Bible action figures like Samson and Delilah. What a way to get kids thrilled about the Old Testament. When I was Catholic I was all in, until I wasn’t anymore.

Ok, enough about Bible Liquor stores. Let’s get to cocktail making!

1 ounce mezcal, Del Maguey Vida Organic used here
3/4 ounce Aperol
1/2 ounce freshly squeezed lemon juice from 1/2 lemon
3 ounces club soda
2-3 dashes of either Angostura or Chocolate bitters, like Scrappy’s Chocolate Cocktail Bitters

lemon peel for garnish

  • In a shaker 2/3 filled with ice, add mezcal, Aperol, lemon juice and bitters of your choice. Shake to combine and then strain into a rocks glass filled with fresh ice. Top with club soda and garnish with lemon peel.

I’m using the Vida mezcal here because it’s both a wonderful sipping liquor and it mixes well with others. It’s assertive without being aggressive. Aperol is not too bitter and not too sweet. (But it’s just the right amount of both that you don’t need to add another sweetener.) Freshly squeezed lemon juice adds in a touch of tartness, and the whole thing is topped off with a glug of club soda to mellow it out and give some effervescent pep. Angostura adds spice that compliments some of the cinnamon and earthy flavors found in the mezcal. Or you can change that up with a few dashes of chocolate bitters. The sweet, roasted chocolate flavors in the bitters play up the sweet and bitter orange in the Aperol and also some of the vanilla found in the mezcal. This makes the drink excellent for a slightly sweet digestif or a surprisingly refreshing nightcap.

*I originally created this recipe for Serious Eats.

Homemade Boozy Gift Round Up

Everyone loves receiving a homemade gift of the food variety. Even more so when it tastes good! Here’s a quick round up of some of my favorite items to make and give.

Make It: Mocha Pecan Rum Balls // stirandstrain.com

Mocha Pecan Rum Balls

 Kiss of Fire Aperol Jellies // stirandstrain.comKiss of Fire Aperol Jellies

Fernet Branca Jelly // stirandstrain.com

Fernet Branca Jelly

Make It: Meyer Lemon Bitters // stirandstrain.com

Meyer Lemon Bitters

holidayspicesyrups1

Holiday Spice Syrups

Vanilla Bourbon Caramel Sauce // stirandstrain.com

Vanilla Bourbon Caramel Sauce

Angostura Brownies // stirandstrain.com

Luxardo Cherry and Angostura Brownies

Jameson Whiskey Truffles // stirandstrain.com

Jameson Whiskey Truffles

Molasses, Cocoa Nib & Black Strap Rum Cookies // stirandstrain.com

Molasses, Cocoa Nib & Black Strap Rum Cookies

Make It: Mocha Pecan Rum Balls

Make It: Mocha Pecan Rum Balls // stirandstrain.comIt’s that time of year where I put booze in baked goods and share the recipe with you!

This year I participated in the Great Food Blogger Cookie Swap once again. I was so set on making rum balls (it’s another thing I’m getting to cross off the “to make” list) that I didn’t really think about how well they would transport across the country. So, if you’re reading this and you received a box from me… apologies if they were either melted/smooshed/etc… Hopefully that shouldn’t matter cause you thought they tasted so good you ate them anyway.

cookie swap

These rum balls are different from what I grew up with. Mostly they’re like fudge chock full of nuts and aged rum. Then rolled around in coffee flavored jimmies. Do you call them jimmies? Apparently these are one of those regional food items that every part of the country calls something else. You may know them as sprinkles. Or.. I dunno. What else do people call them? I also grew up eating American Chop Suey which apparently only people from Rhode Island and New Hampshire eat.Make It: Mocha Pecan Rum Balls // stirandstrain.com

There is no actual baking in this recipe. Yes, there’s a double boiler but all that is required of you there is to get some water hot and then stir for about 5 minutes. What I’m really saying here is don’t be afraid of the confection; it’s amazingly simple to make but looks super hard and that means people will fawn all over you for making this.Make It: Mocha Pecan Rum Balls // stirandstrain.com

I’m keeping this post short. It’s the holiday season! You all have a million other cookie recipes to make (or gawk at).Make It: Mocha Pecan Rum Balls // stirandstrain.com

Let’s do this!

Adapted from Carla Hall’s Rum Balls

1/4 cup aged rum, Brugal 1888 used here
6 ounces semi-sweet chocolate (70%), finely chopped
4 tablespoons butter
1/4 cup pecans, toasted and finely chopped
1-1/2 cups powdered sugar
1 teaspoon instant espresso powder
1/2 teaspoon salt
coffee flavored jimmies for rolling

  1. Heat the rum in a small skillet over medium until reduce by half. Set aside.
  2. In a heat proof bowl, melt chocolate, espresso and butter over a double boiler (or if you don’t have one, a medium sized sauce pan with about an inch of simmering water with a stainless steel bowl on top will also work). Stir to combine.
  3. Remove from heat and stir in the pecans, rum, powdered sugar and salt until fully incorporated. Allow mixture to cool to room temperature. This can also be prepared a few days in advance and stored, covered, in the fridge. (If refrigerating, let mixture fully come to room temp before trying to scoop.)
  4. Portion dough into 1-inch balls and roll in sprinkles. Chill in an air tight container until ready to serve.

The consistency is very close to fudge with lots of crunchy bits from the pecans. While present in flavor, the rum takes a backseat and is pretty subtle. If you want more punch from the rum, then increase rum by a tablespoon before reduction.Make It: Mocha Pecan Rum Balls // stirandstrain.com

Happy holidays guys! I hope you try your hand at making these!

Chocolate Roundup for National Chocolate Day!

I don’t think it’s a coincidence that National Chocolate Day falls so close to Halloween. Whoever is coming up with these “holidays”, and I think it quite possibly could be a food blogger, is making it easy for me to come up with roundup posts at least once a month. Hey, mostly it means I get to re-introduce some older posts you all might not be familiar with. Like some of these:

Chocolate Rye Cocktail // stirandstrain.com

The Chocolate Rye Cocktail

Chocolate Smoked Porter Beer Mousse // stirandstrain.com

Chocolate Smoked Porter Beer Mousse

Angostura Brownies // stirandstrain.com

Angostura Chocolate Luxardo Cherry Brownies

Chocolate Chili Mint Vodka Fizz Cocktail // stirandstrain.com

Chocolate Chili Mint Vodka Fizz Cocktail

Make It: Chocolate Smoked Porter Mousse

Chocolate Smoked Porter Beer Mousse // stirandstrain.comBeer doesn’t make too many appearances here, so when you see it in the title, expect it to be special.

Today I thought I’d try and get a recipe in before a holiday arrives, kinda a big deal around this site. For me, Easter has always been about the baskets of candy. Although I may have been raised Catholic, I jumped ship from that a long time ago and now Easter is another holiday associated with a big family meal. And chocolate. Lots and lots of chocolate.

For this recipe I teamed up with a friend of mine who recently joined her Dad’s business… of MAKING CHOCOLATE at Kakao Berlin. How cool is that job? Kakao Berlin is a non-GMO chocolate company that sources beans from all over the globe and is crafted in Germany, the land of chocolate and beer. She gave me some chocolate to try out and I settled on a nice semi-sweet 64% (Stuttgart). If you want to go darker the 75% (Brandenburg Dark) is fab too. Oh? What are we making today? BEER MOUSSE!kakaoberlin_logo-sm

The unlikely suspects.

I was introduced to the many uses of beer by an old work colleague of mine several years ago. He was the type making cheese and beer in his apartment before you started hearing about everyone making their own cheese and beer. He introduced me to beer ice cream floats and beer mousse among other other recipes. The beer mousse here is made from scratch (unlike the first version I ever tried using a can of powder. It was gross; don’t do it.) and it’s super easy to whip up, although you’ll need 3 bowls. Sorry. Ask your significant other or roommate to be on dish duty with promises of fluffy chocolate mousse with hints of smoky beer. Watch how quickly they wash those bowls.

Also, a big thanks goes out to Jackie a.k.a. the Beeroness, who helped me with this beer and chocolate pairing. She has a chart; go check it out. The beer that worked the best here was Epic Brewing’s Smoked Porter. The smokiness is more aggressive than Stone’s Smoked Porter, so take that into consideration when making this. I tried a few chocolate stouts too, and found it a bit redundant to put into chocolate. The best part is that you don’t use too much beer in the dessert, so when it’s done you can “pair” the rest of the beer with the mousse. It works.

Couple of tips: don’t go too stiff on beating the egg whites or the cream. I did that on the first batch and sadly it did not incorporate well into the chocolate and looked weird. Tasted great so I ate it all, but, alas, not photogenic. You also don’t need a double boiler to melt chocolate. A sauce pan with about an inch of water simmering with a heat-proof bowl over it works great (and is my way). If that doesn’t work for you, very carefully try the microwave version. You just need to watch that and melt in small time increments since it will easily burn.Chocolate Smoked Porter Beer Mousse // stirandstrain.com

Adapted from Chow.com
6 ounces semi-sweet chocolate chips, callets, or chopped from a block, Kakao Berlin 64% Stuttgart used here
1/4 cup Epic Brewing Smoked Porter
3 egg whites at room temperature
3/4 cup cold heavy cream

  1. Fill a sauce pan about 2″ with water and place a heat-proof bowl over the top. When the water is simmering, add chocolate and beer. Start stirring to combine. You want the end result to look glossy. At that point remove from heat and set aside to slightly cool.
  2. In a separate bowl, beat the cold heavy cream until firm, but not stiff peaks form. A chilled bowl will help move this along. Fold the cream into the chocolate/beer mixture.
  3. Lastly, beat the egg whites until firm, but not stiff, peaks form. Fold in half of the eggs, and then stir in the rest gently.
  4. Chill mixture until ready to serve, at least 30 minutes.

*If you’d like some homemade whipped cream for this, beat together 1/2 cup of cold heavy cream, 1/4 teaspoon vanilla extract and 1 teaspoon of superfine sugar until you reach desired consistency.

Not too sweet and richly chocolate with hints of the smoked porter. The mousse firms up quite a bit in the refrigerator and gets a more ‘dense’ consistency to it the longer it sits. So, if you want a more delicate, light as air dessert, eat it out of the bowl.