Chocolate mousse with a Liefmans sabayon
We Belgians like to think of ourselves as real gourmets. It will come as no surprise that we are also chocoholics with a very sweet tooth.
We take our desserts very seriously and always use the very best ingredients we can. We also like to draw inspiration from other international cuisines.
Take, for example, the Italian zabaione, better known in our country as a sabayon, prepared with whisked egg yolk and alcohol.
Chocolate is of course one of our country’s trade marks, together with our unrivaled beers. We enjoy our delicious chocolate in many ways: bars, tablets and pralines in various shapes and many different flavours.
Chocolate is also a much-loved cooking ingredient. This chocolate mousse made with pure Belgian fondant chocolate richly deserves its classic status.
For the chocolate mousse:
100g dark chocolate
- 4 egg whites
For the sabayon:
2 egg yolks
100ml Liefmans Kriek Brut (quality sour cherry beer)
For the mousse, melt the butter and the chocolate together at a low temperature on the hob or put in the microwave for a minute at a time, heating until melted. Pour in the cream.
Beat the egg whites together with the sugar. Add the egg yolks to the chocolate mixture and stir gently.
Fold the beaten egg white/sugar mixture into the chocolate mix. It is important that both mixes are at room temperature; if the chocolate is too warm, the egg whites will start to return to their liquid form.
If the chocolate is too cold, the mixture will turn lumpy.
Pour into small pots and place in the fridge for two hours to let the mousse firm up.
Then make the sabayon. In a small saucepan on a low heat, whisk the egg yolks with the krieken beer and sugar.
Once the mixture is firm and warm, chill in a dish placed on ice.
When the mixture is suitably chilled, add the cream and whisk once again for a short time until it thickens. Pour the sabayon over the chocolate mousse to serve.
Slightly sour and bitter-sweet flavours combine to produce a splendid contrast. Liefmans Kriek Brut is a blend of beer and natural krieken (krieken cherries are a sour type of Morello cherry) juice.
This fresh, slightly sour fruit beer by Liefmans (part of Duvel Moortgat) is popular on outdoor terraces in the summer. Its vivid red colour catches the eye immediately.
The first aromas are fruity complemented by a hint of almond.
Chocolate is very nourishing and can be a bit filling at times. If you pair it with a slightly sour beer such as the Liefmans Kriek Brut, you will refresh your palate and stimulate your appetite. And you won’t feel full quite so quickly.
Tips & Tricks
Garnish the chocolate mousse with sliced raspberries or red currants.
Remember to remove the chocolate mousse from the fridge some time before serving so it is easy to eat with a spoon.
If you want to show off some more, add a stripe or two of vanilla sauce to the plate and dust with cocoa powder.
More Recipes with Beer
Every now and then most of us like having some delicious battered and fried finger food, certainly when combined with a nice beer. Rather than whipping up your regular day-to-day variety, surprise ... [ read more ]
Although some of us get a bit squeamish at the idea of eating eel, this fish isn't only adored by the Japanese. Eel used to be a main staple food in Belgium, and certainly in Flanders. For sustainabi ... [ read more ]
Maybe not the most typical Belgian dish but this is a dish that breathes honest, rural cooking. If you are a creative and active hobby cook you will have no difficulties coming up with your own variat ... [ read more ]
In the autumn and winter game finds its way on to Belgian tables. As an alternative to the tried and trusted pork pâtés, we like this stronger-tasting paté of wild boar with a confiture or jelly, ma ... [ read more ]
You must be logged in to leave a comment
GENVAL - It’s 1909 when John Martin, a Brit, makes his home in Antwerp, earning his living by provisioning sailing vessels. Before long John’s deliveries are heading onto the ships of the Red Star Line, ... [ more ]
NAMUR - At the 6th edition of the Brussels Beer Challenge, hosted this year by the city of Namur, Belgium once again lived up to its cast-iron reputation as one of the most important beer countries in the world. ... [ more ]
STEENHUFFEL - The annual hop harvest at Palm Belgian Craft Brewers is truly a festival of and for the people. We survey the busy crowds on the last Sunday in August in the hop field in the shadow of the ... [ more ]
VLEZENBEEK/DILBEEK - It is often said that lambics are only for those with an experienced palate. At Brouwerij Lindemans, one of Belgium’s favourite brewers of this traditional style, they beg to differ. ... [ more ]
KORTRIJK/BELLEGEM - It was in 1892 that Brouwerij Omer Vander Ghinste opened for business in Bellegem, a village near Kortrijk in West Flanders, close to the French border. Since then, countless... [ more ]
Belgian ‘dubbels’ tend to be strong, dark brown beers. This beer style was inspired by the classic dark abbey beers. Tungri Dubbel is both mild and well-balanced. It re-ferments in... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.