These decadent Baileys and Guinness Brownie Mousse Parfaits include fudgy Guinness brownies, rich Baileys chocolate ganache and a light Guinness chocolate mousse! These boozy and chocolatey parfaits make fun treats for Father’s Day or St. Patrick’s Day. You can even layer them in smaller shot glasses for the perfect addition to your event dessert table!
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Here we go! My neighbour gave my grandmother a six pack of Guinness beer, which, unfortunately for her, means I’ll be using them to bake some Guinness flavoured desserts! And what better way to celebrate the upcoming Father’s Day than with a good beer flavoured treat?
3 Parts to these Parfaits
There are three recipes you’ll be making today:
- Guinness Brownies: My favourite fudge brownie recipe with some Guinness thrown in to make it beer-flavoured!
- Guinness Chocolate Mousse: Most of my mousse recipes are a simple ganache + whipped cream. So for this mousse, we’ll be combining whipped cream with a simple Guinness ganache. Deliciously easy!
- Baileys Ganache: An easy 3-ingredient ganache. Replace half of the heavy cream with Baileys Irish Cream!
Guinness Brownies
Let’s start with the brownies! To make my regular fudge brownies, I start by melting butter and chocolate together. Then I beat in some white and brown sugar, eggs, vanilla, flour, cocoa (extra chocolate flavour) and salt. Super easy, and no mixer needed!
To make the brownies Guinness flavoured, I added 1/2 cup of beer to the butter and chocolate before melting them all together. Works like a charm! The rest of the recipe is mixed together the same. The batter was a bit thinner than my normal fudge brownies, but the brownie itself is equally as thick and fudgy!
Now there’s many things you can do with the brownies to prepare them for layering in the parfaits. I diced them up into small portions, but you can take a small cookie cutter, or the top of a glass to cut out circles. You can also use a fork or your hands to crumble it up.
If I make these again, I’d crumble the brownies up, that way I could pack in more layers of mousse and ganache.
Guinness Chocolate Mousse
Now onto the mousse. Don’t worry, friends, this isn’t the mousse that requires eggs and cooking on the stove. You only need 4 ingredients: semisweet or dark chocolate, heavy cream, stout beer and powdered sugar.
We begin with the ganache. Heat some of the heavy cream on the stove with the stout beer. Once it begins to simmer, pour it over the chopped chocolate. Let it sit for 5 minutes to allow the chocolate to melt, them stir until everything combines into a smooth ganache. Set it aside to cool.
To speed up the cooling process, place the ganache in the refrigerator and stir every now and then to loosen it back up. Whip the remaining heavy cream with powdered sugar until it’s thick and fluffy. Fold the whipped cream into the cooled Guinness ganache and you’ve got a fluffy, creamy, beer-flavoured chocolate mousse!
Baileys Ganache
Mmm, Baileys flavoured ganache. It’s as delicious as it sounds! For this ganache, add the chocolate, heavy cream and Irish Cream to a bowl and heat in the microwave. It should take about 1 minute for the cream to begin steaming.
You can slowly stir the ingredients together immediately until it’s all smooth. If you’ve never made ganache before, you should know that it’ll look grainy and separated at first, so don’t be alarmed! Keep stirring and it’ll form into a thick and silky ganache.
Assembling the Parfaits
I explained in my Raspberry White Chocolate Mousse Parfaits that, when assembling a parfait, you should use a piping bag instead of a spoon. A piping bag will ensure you get nice and neat layers.
I start by adding a few chunks of brownie t the bottom of the glass, then I pipe on a layer of mousse, followed by a layer of ganache. You could use a spoon to pour in the ganache, but be careful not to get any on the sides.
The amount of servings you’ll get depends on the size of your glasses. If I only used the large glasses in the photos, I’d end up with 4 or 5 servings, but if I used the smaller glasses, I’d end up with 6-8 servings. So if you want to serve a crowd, layer these in small glasses.
Can I Make These Parfaits Ahead of Time?
Yes! You can make the mousse a day ahead of time and keep it in the refrigerator to set up. The brownies can obviously be made ahead of time and be stored, covered at room temperature. The ganache can also be made ahead of time and kept in the refrigerator, though you’d have to reheat it in the microwave for 30 seconds.
You can also store the assembled parfaits covered in the refrigerator, though the ganache will harden up. And if I’m being honest, I prefer it that way! When the ganache sets up, it becomes a truffle consistency which contrasts perfectly with the creamy mousse and fudgy brownie pieces!
More Guinness/Baileys Recipes
- Mini Guinness Chocolate Cheesecakes
- Baileys Brownie Cheesecake
- Guinness Chocolate Cupcakes with Baileys Buttercream
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Let’s get baking!
Baileys and Guinness Brownie Mousse Parfaits
These decadent Baileys and Guinness Brownie Mousse Parfaits include fudgy Guinness brownies, rich Baileys chocolate ganache and a light Guinness chocolate mousse! These boozy and chocolatey parfaits make fun treats for Father’s Day or St. Patrick’s Day. You can even layer them in smaller shot glasses for the perfect addition to your event dessert table!
Ingredients
Guinness Brownies:
- 6 oz. dark chocolate (70%), chopped
- 3/4 cup unsalted butter, cut into cubes
- 1/2 cup stout beer
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder, sifted
- 1/4 teaspoon salt
Guinness Chocolate Mousse:
- 12 oz. semisweet or dark chocolate, chopped
- 2 and 1/2 cup heavy cream, divided
- 1/2 cup stout beer
- 1/2 cup powdered sugar
Baileys Ganache:
- 8 oz. semisweet or dark chocolate, chopped
- 1/4 Baileys Irish Cream
- 1/4 cup heavy cream
Instructions
For the Guinness Brownies:
- Preheat the oven to 350°F (325°F for dark non-stick pans) (180°C). Line a 9x9-inch square baking pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
- Place chopped chocolate, cubed butter and beer in a large bowl over a saucepan of simmering water. Stir constantly until the butter and chocolate are both melted and mixture is combined, about 3-4 minutes.
- Remove bowl from heat and immediately add both sugars, whisk until sugar is dissolved and mixture is smooth.
- Add eggs, egg yolk and vanilla extract and slowly whisk until combined. Do not overmix. Add flour, cocoa, and salt and stir with a rubber spatula until well blended.
- Pour the batter into the prepared pan and spread into an even layer. Bake for 25-30 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
For the Guinness Chocolate Mousse:
- Place chocolate in a medium bowl. Set aside.
- Heat 1/2 cup of heavy cream and beer in a small saucepan, stirring constantly until the mixture just begins to simmer.
- Remove hot beer/cream mixture from heat then pour it over the chocolate, and let it sit for 5 minutes.
- Stir until smooth. Cover the bowl and transfer to the refrigerator to cool down, stirring occasionally for about 30 minutes.
- Whip 2 cups of heavy cream and powdered sugar in a stand mixer fitted with a whisk attachment, or in a large stainless steel mixing bowl using a hand mixer, on high speed until it reaches stiff peaks, about 4-5 minutes.
- Stir the Guinness ganache to loosen. Use a rubber spatula to gently fold the whipped cream into the ganache, about 1/3 at a time until fully incorporated.
- Cover bowl with plastic wrap, placing the wrap directly onto the mousse surface. Refrigerate for 1-2 hours or overnight.
For the Baileys Ganache:
- Pour the chocolate chips, heavy cream and Baileys into a heat safe bowl and microwave in 30 second intervals, until the cream and beer are steaming hot. This takes me about 1 minute.
- Stir slowly until the mixture comes together to form a thick ganache. Set aside to cool.
Assembly:
- Add a few brownie chunks to the bottom of your serving glasses.
- Pipe or spoon a layer of mousse into each dessert cup. Pour a layer of ganache on top, then add another layer of brownie chunks.
- Repeat layers (mousse, ganache, brownies, mousse) for all of the glasses.
- Garnish with more brownie chunks and a drizzle of ganache. Enjoy!
Notes
- Make Ahead: (1) Ganache can be made days in advance and stored covered in the refrigerator until ready to use. Reheat for 30-45 seconds in the microwave before using. (2) Chocolate Mousse can be made a day or 2 in advance. Place a sheet of plastic wrap directly on the surface and store in the refrigerator. (3) Guinness Brownies can be made a day ahead of time and stored in an airtight container at room temperature. (4) Parfaits can be assembled ahead of time and kept in the refrigerator. I personally think they taste better cold!
- How to Serve: You can serve this mousse in small individual glasses or in a large trifle dish.
- Guinness: I used Guinness beer, but this recipe should work with any beer you prefer.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1370Total Fat: 83gSaturated Fat: 50gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 251mgSodium: 178mgCarbohydrates: 140gFiber: 9gSugar: 110gProtein: 13g
BON APPÉTIT!
Love, Dedra
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