Moerkoffie Stout Mousse Recipe

Manor House Restaurant’s Chef Jonathan Davies reveals the secret behind his Moer Koffie Stout Mousse dessert.

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Serves 8-10


  • 500ml Moer Koffie stout from Struisbaai or Castle Stout*
  • 12 egg yolks
  • 300g sugar
  • 1ℓ cream
  • 400g dark chocolate chips
  • Condensed milk mousse
  • 1 can condensed milk
  • 1 sheet gelatin
  • 200ml cream


  1. Place stout in saucepan and reduce by a third.
  2. Melt the chocolate chips in a bain-marie (a double boiler). Stir over a low heat until all chocolate has dissolved.
  3. In a bowl whisk the egg yolks and sugar together until pale and fluffy. Set aside.
  4. Add the cream to the reduced stout and return the pot to the stove to bring the temperature up. Don’t let it boil.
  5. Slowly pour the stout and cream mixture to the eggs while whisking. Pour the mixture back into the saucepan and return to the stove. Stir with a wooden spoon.
  6. Add the melted chocolate to the stout mixture.
  7. Cook the custard. You’ll know it’s cooked when you run your finger over the back of the spoon and the gap doesn’t close.
  8. Fill small glasses ¾ full and allow custard to cool completely.
  9. In the meantime, make the condensed milk mousse by melting the gelatin in 2tbsp boiling water and whisk until dissolved.
  10. Whip the cream to soft peaks.
  11. Fold the condensed milk into the whipped cream, add gelatin and give it a good whisk.
  12. Pour into glasses to the top and place in the fridge to set.

*This dessert can also be enjoyed without the stout.

Not so keen on all the dairy in this recipe? Why not try this vegan-friendly dessert?

Leigh Hermon

A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.

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