Unbelievably creamy chocolate whipped cream with a subtle yet distinctive flavor of Guinness malt. Looks just like the foamy head on a pint!
Tomorrow is St. Patrick’s Day, which means that everyone and their mother is going to be eating green food and drinking all sorts of Guinness. Me? I’m going to be eating as much of this Chocolate Guinness Whipped Cream as possible. So even though I’m not Irish, I do live in the Boston area and it’s basically the biggest holiday of the year around these parts.
I went to the St. Patty’s Day parade in Southie once when I was younger, and good lord never again. It was fun, and funny, and cold, and liquor-fueled, and loud, and green, and there were a whoooooole lot of bagpipes. It’s one of those things you have to do once to say that you’ve done it – like New Year’s Eve in Times Square, or eating the Kitchen Sink at Colonial Cafe. So, I did it and I’m not doing it again. Instead, I will be snoodled (it’s a word, shush) up to a warm fire with some Irish coffee topped with this.
Guys, we need to talk about this. I started with my favorite mascarpone whipped cream, but knew I didn’t want this to be overly sweet. Frankly, I didn’t want it to have much sweetness at all. So instead of using sugar and vanilla, I swapped them for dry dark chocolate cake mix and some Guinness. The cake mix gives it just the right amount of sweetness, but if you feel like you want it to be sweeter just add powdered sugar a tablespoon as a time until it’s the way you like it.
Doesn’t it look just like the foam head on the top of a Guinness pint? I was pretty proud of myself that it turned out that way since it was
a total accident completely intentional.
It’s so creamy. SO creamy. But it still has enough stability and the perfect consistency to be piped onto cakes, cupcakes, brownies, a spoon, my face… what? Don’t pretend you wouldn’t consider it.
Or to have fruit dipped right in its face – you know, if whipped cream had a face.
Or to be piped into shot glasses or fancy dessert dishes for the cutest and most delicious dessert… and top them with chopped up Andes mints.
Or pretzels. I highly recommend the pretzels. You guys know how I love salty and sweet, and that combination is perfect-o.
Or… both. So. Many. Options.
So here’s the tl;dr:
Creamy. Fluffy. Chocolate flavor that’s light as air. Subtly sweet with that signature Guinness malt tang.
The perfectly subtle way to to subtly celebrate St. Patrick’s Day. May it bring you the luck of the Irish ?
- ¾ cup heavy cream
- 4 ounces mascarpone cheese
- ½ cup dark chocolate cake mix (I recommend Ghirardelli Dark Chocolate Cake Mix)
- 4-5 tablespoons Guinness (remove any foam)
- 1-2 tablespoons powdered sugar (optional)
- Chill a large mixing bowl in the fridge or freezer for at least 15 minutes.
- In your chilled bowl, combine mascarpone cheese and heavy cream and mix on a low setting until mostly combined.
- Add cake mix and slowly increase speed to high and whip until stiff peaks form - it may take a little while, so be patient!
- Add Guinness (make sure to remove the foam from the top) and whip until medium peaks form.
- Taste and add powdered sugar 1 tablespoon at a time if you'd prefer it a bit sweeter, whipping after each addition.
- Use it as a frosting to top your favorite cake or brownies
- Dip fruit in it
- Pipe it into a small dish as individual servings (like a mousse) topped with crushed pretzels or chopped Andes mints!