In the culinary world, there are few combinations as tempting as that of chocolate and beer. In this recipe, we combine a classic dessert, chocolate mousse, with our Westmalle Dubbel. Aprons on, off to the kitchen!
Melt the chocolate and leave to cool slightly. Mix in the Trappist beer and stir until homogenous.
Separate the egg whites from the yolks and beat the egg whites to a firm froth. Mix the beaten egg whites into the chocolate mixture.
Whip the cream halfway and fold into the mixture. Divide the mousse between cups or put everything in one large bowl to share at the table. Finish with raspberries, berries or chocolate shavings if desired.
Place the mousse in the fridge and leave to set for about 5 hours.