Irish stout chocolate mousse recipe Richard Corrigan, the Irish chef behind Corrigan's Mayfair, Bentley's Oyster Bar & Grill in Piccadilly and, most recently, a Bentley's offshoot in the bustling Food Hall of Harrods, says that Irish chocolate stout mousse is one of his family's favourite puddings. 170g (6oz) dark chocolate, minimum 60 per cent cocoa solids 500ml (18fl oz) double cream To serve: Crushed pistachio nuts Crème fraîche Place the stout and a tablespoon of sugar in a saucepan and bring to the boil gently, stirring occasionally to dissolve the sugar, until the liquid has reduced by half. Set aside and leave to cool to room temperature. Break the chocolate into pieces in a large bowl set over a pan of simmering water. Make sure that the bottom of the bowl does not touch the water. Stir the chocolate occasionally until it has melted completely. Meanwhile, in a mixing bowl whip half the double cream with the remaining two tablespoons of sugar until stiff peaks appear. In another saucepan, heat the remaining double cream but be careful not to let it boil. Remove from the heat and slowly add the hot cream to the melted chocolate. Stir gently until the mixture is rich and creamy. Add the stout and sugar mixture then add the whipped cream to the chocolate mix, and fold together very gently with a metal spoon. Spoon the mixture into glasses or ramekins and chill in the fridge for at least four hours. Serve with a dollop of crème fraîche and a sprinkling of pistachio nuts. Corrigan's Mayfair, 28 Upper Grosvenor Street, London W1 (020 7499 9943)