Delish Chocolate St. Patrick's Day Desserts

1⁄2 cup Guinness®
6 1⁄2 oz dark chocolate
1 3⁄4 oz milk chocolate
13 tbsp Butte
3 eggs
1 1⁄4 cup caster sugar
Vanilla essence
1/3 cup plain flour
1 1⁄2 tbsp coco powder
1⁄4 cup white chocolate buttons

Line a baking tray with parchment paper and sprinkle white chocolate buttons in tray. Melt the Guinness®, butter, dark and milk Chocolate together, remove from heat when melted. Whip eggs sugar and vanilla essence (until figure of 8) and fold into the chocolate mix. Sieve in flour and coco powder, folding in 3 stages. Pour into tray and spread out bake for 20–22 minutes at 320° F. Serve warm with vanilla ice cream. (Serves 12).

10 egg yolks
10 egg whites, whisked
1 1⁄2 cup dark chocolate
8 tbsp butter
1⁄2 cup caster sugar
1⁄2 cup Guinness® draught

Melt the dark chocolate and butter in a bain-marie and add in the guinness® draught. Beat the egg yolks and caster sugar until light and fluffy. Mix in the melted chocolate mixture in with egg yolks and slowly fold in the whisked egg whites until everything is smooth. Transfer the mousse to serving glasses and chill. Serve with fresh raspberries or other seasonal berries.

1 1⁄4 cup flour
1⁄4 cup coco powder
3⁄4 cup castor sugar
3⁄4 teasp baking powder
6 tbsp butter
1⁄2 tsp vanilla essence
2 eggs
1⁄2 cup of Guinness®
Butter icing
3⁄4 cup butter
1 1⁄2 cup icing sugar

Preheat oven at 338° F. Cream butter and sugar. Combine all the dry ingredients; add egg, Guinness® and vanilla slowly until the mix comes together. Place into 12 cupcake papers and bake for 15 – 20 minutes. For the butter icing beat the butter and icing sugar till soft and creamy. When cupcakes are cold pipe the butter icing on and serve

4 1/3 cup dark chocolate in small chunks
1 2/3 cup cream
1⁄2 cup GUINNESS®
Zest of 1 Orange
Cocoa or coconut powder

Add the cream and GUINNESS® to a saucepan and bring to the boil. Add the chocolate and grated orange zest. Mix together until the chocolate is fully melted. Leave the chocolate mix until it is cool to the touch, but not set. Take generous tea spoons of the mixture and roll in your hands to form small round truffles, dust in cocoa powder or coconut powder. (Makes 25 truffles).