Chocolate And Guinness Mousse

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Great British Chefs


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4 large eggs, separated

120 g dark chocolate

70 ml Guinness

1 – 2 tbsp. golden syrup (depending on how sweet you like it)

60 g unsalted butter

2 leaves of gelatine, soaked in water

A pinch of salt

300 ml double/whipping cream

A generous splash of vanilla extract (optional)

Icing sugar to taste.

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