Any Guy's Food Blog

Ingredients:

1/2 cup The Abyss
1 3/4 cups whipping cream
2 cups semi-sweet chocolate chips
4 tbsp butter
1 teaspoon flavorless gelatin

Directions:

Combine beer and chocolate chips in a double boiler and heat water to just a simmer. The best way to make a double boiler is to get a pot and put it in a slightly larger pot with just enough water to keep the smaller pot afloat. This helps prevent the chocolate chips from scorching. Stir continuously until there are just a few unmelted chocolate chips left, remove from heat and let the chips cool to room temperature while stirring regularly.

Let 1/4 cup of the cream warm to room temperature in a small bowl and sprinkle the gelatin on top. After ten minutes, combine with the remainder of the whipping cream. In a mixing bowl, whip the cream until it gets just past frothy and starts to thicken.

Carefully fold the whipped cream into the chocolate about 1/3 at a time. When the mix is homogeneous, spoon into small sundae class or cups and chill.

Tasting Notes:

The dessert is so rich that three different people that tried it could not finish it in one go around. I originally wanted to dust the tops with some fresh coffee grounds and cinnamon, but I forgot to pick them up from the store and was too lazy to go back. That would have been perfect. At first, making the mousse seemed a bit overwhelming, but looking back it's easier than it sounds. This dessert is rich, dark-chocolatey and filled with flavor. I had some leftover whipping cream, so I made some fresh whipped cream to put on top. This was a nice lighter balance to the robust flavor of the Abyss and chocolate chips. I'm a fan of this and I will likely be making it again sometime. The tough part about this particular recipe is getting your hands on a bottle of The Abyss.