Recommendations · Beer and food

Chocolate mousse with Põhjala Must Kuld Porter

Dark chocolate mousse, with a few grains of sea salt on top. A porter brings the same roasted, dark tones and keeps that dessert upright.

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Bottle of Põhjala Must Kuld Porter, beer

From the shelf

The bottle

Põhjala Must Kuld Porter comes from the Põhjala brewery in Estonia and is at 7.8 percent by volume. A porter is dark to black through roasted malt, with notes of coffee, cocoa and dark bread. The bitterness comes as much from the malt as from the hops, and the finish is dry with a sweetish undertone.

Order in the online shopPõhjala Must Kuld Porter

The combination

Why this works together

Cacao and roasted malt are both roasted, so the beer echoes what is on the plate instead of working against it. The carbonation cuts through the rich, airy mousse, so the mouth does not clog up. The sea salt softens the bitterness of both: salt dampens bitter, which is why it belongs.

At the table

The dish

  • Before 6 people
  • Ready in 25 minutes, plus 4 hours to set
  • Type dessert

What you need

  • 200 g dark chocolate of at least 70 percent cocoa
  • 4 eggs at room temperature
  • 200 ml whipping cream
  • 30 g fine caster sugar
  • 20 g butter
  • coarse sea salt

How to make it

  1. Break the chocolate into pieces and melt it with the butter in a bain-marie. Then let the mixture cool to lukewarm.
  2. Separate the eggs. Stir the yolks into the chocolate one at a time.
  3. Whip the cream loosely, not stiff; stiffly whipped cream can no longer be folded through the chocolate.
  4. Whisk the egg whites with a pinch of salt to soft peaks. Add the sugar in three parts and keep whisking until the egg white is glossy.
  5. First fold the whipped cream into the chocolate with a spatula and then the egg white, in three parts. Do not stir but fold, so the air stays in.
  6. Divide the mousse among six small glasses and chill them, covered, for at least 4 hours.
  7. Just before serving, sprinkle a few grains of sea salt over each glass.

In the glass

Serving

Pour at 10 to 12 degrees into a small tulip glass, 15 centilitres at a time. Pour in one go so a head of two fingers forms; that head carries the coffee aroma you want alongside the chocolate.

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