St Patrick’s day is traditionally a day of feasting, so we asked top chefs to share their mouth-watering recipes with an Irish twist…
Pots of luck
Taken from Cork native Clodagh McKenna’s latest book, Clodagh’s Kitchen Diaries, these Mini Guinness Mousse pots make a delicious and indulgent sweet treat.
200g (7 oz) good quality chocolate, 100ml (1/2 cup) double cream (heavy cream), 1 tsp caster sugar (superfine sugar), 4 eggs, separated, 100ml (1/2 cup) good quality strong espresso, cold
200ml (1 cup) whipped double cream (whipped heavy cream), grated chocolate or chocolate-coated coffee beans. Makes 12 shot glasses.
Break the chocolate into a heat-proof bowl suspended over a saucepan of simmering water. Melt the chocolate, stirring often to make sure that no lumps form. Remove the bowl from the heat and stir in the cream, sugar, egg yolks and coffee.
In a clean bowl whisk the egg whites and until stiff peaks form. Fold the egg whites into the chocolate mixture. Pour the chocolate mixture into individual shot glasses and put in the fridge for one hour or until they are set. Before serving, top with whipped double cream and decorate with a grating of chocolate or chocolate-coated coffee beans.