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Home » Food » Dessert » Chocolate Cherry Stout Mousee
Chocolate Cherry Stout Mousee
By Peter Sheppard, The New Fermenting Gourmet

I got the idea for this one from a book called Best Recipes from the Back of Boxes, Cans & Jars. The original recipe called for brandy as the alcohol additive, but I beg to differ! After trying some of Bruce Brode’s Milk Chocolate Cherry Stout I decided to follow his lead. The cocoa is added for a more chocolatey flavor to the mousse.

1 cup Dark Sweet Morello Cherries, pitted, drained & quartered, (reserve the syrup!)
1/3 cup + 1 tbspNorth Coast "Old Rasputin Russian Imperial Stout"
3 oz (by wt) Hersey's baking chocolate
1/2 cup Semi-sweet Chocolate Chips
1/3 cup Reserved Cherry Syrup
1/2 cup Sugar
3 tbsp Cocoa Power
1/4 cup Hershey's Special Dark Chocolate Syrup
3 egg yolks, beaten well
2 cup Whipping Cream
2 tbsp Powdered Sugar
1 canRedi-Whip Whipped Cream
1 barValhrona Extra Dark Chocolate 72% cocoa
1 jarMaraschino Cherries, with stems

Cut pitted cherries into quarters and macerate in stout for 4 hours.

In a double boiler melt baking chocolate, chocolate chips and cherry syrup, stirring constantly over medium low heat.

Add sugar, cocoa & syrup and cook until completely dissolved, stirring constantly. Remove from heat.

Beat the egg yolks in a small metal bowl.

Temper yolks with a little of the melted chocolate and add to chocolate in double boiler, stirring constantly so as not to set the eggs.

Return to heat and bring to a low boil. Remove from heat, stirring constantly until mixture cools.

Drain quartered cherries & add stout to chocolate mixture and stir to combine.

Whip the cream in a mixer with a whisk, adding powdered sugar, until semi-stiff peaks are formed.

Carefully fold cooled chocolate mixture into whipped cream, then fold in quartered cherries.

Pour mixture into an buttered 1 ½ quart Tupperware bowl – cover tightly – and place into freezer overnight, (about 8 hours).

Remove from freezer about 10 minutes before serving, cut into chunks into serving bowls. Squirt a generous portion of canned whipping cream over mousse, placing a cherry on top, and grating the Valhrona chocolate over the top.


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.