By Sally Cinello 2021


120gm Dark cooking chocolate

80ml Smooth Talker Porter 

60ml Coffee

2 Tablespoons Sugar

1/2 teaspoon Salt

1 Large egg yolk

375ml Thickened cream

2 teaspoons of Vanilla extract 

Extra whipped cream and white chocolate for topping   



  1. Put the chocolate, porter beer, coffee, sugar & salt in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Whisk together until the chocolate has melted & the mixture is smooth.
  2. Whisk the egg yolk into the chocolate mixture & then remove the bowl from the heat & set aside to cool. 
  3. Whilst the chocolate mixture is cooling down, place the cream & vanilla in a bowl & beat with electric beaters until the cream retains soft peaks. 
  4. Gently fold the cooled chocolate mixture into the whipped cream until combined.
  5. Divide the mixture between 4-6 glasses or bowls. Chill the mousse in the fridge for a minimum of 2 hours, ideally overnight. 
  6. Top with some whipped cream & chocolate shavings.