I’ll be the first to admit that I’m a beer snob. It’s my drink of choice — by husband’s, too — and we’re as passionate about it as some people are about wine. In fact, my husband has recently taken to collecting (and even trading) special edition craft beers. Believe it or not, there’s a larger market for this than you might think.
I tend to gravitate towards stouts, and occasionally I’ll get my hands on a bottle for experimental purposes (aka: baking). Since stouts pair perfectly with chocolate (take these brownies for example), they’re fun to play around with when creating dessert recipes. The slight bitterness and coffee flavor of the stout really enhances the depth of the chocolate. As if chocolate weren’t good enough on its own, right?
I’ve had this thick, luscious, deeply chocolatey hot fudge sauce recipe in my “must make” file for a while, and I knew that pairing it with some vanilla ice cream and smooth stout would be the perfect adults-only dessert.
Mmm…pure stouty goodness. Cheers.
Hot Fudge Sauce (makes about 2 1/2 cups)
From Smitten Kitchen
What you need:
- 4 ounces unsweetened chocolate
- 3 tablespoons butter, unsalted
- 2/3 cup water
- 1/3 cup sugar
- 6 tablespoons corn syrup
- Pinch of salt
- 1 tablespoon vanilla extract
- In a double boiler, slowly melt the chocolate and butter; stirring constantly.
- Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water.
- Add the sugar, corn syrup and salt and stir until smooth. Turn the heat up and stir until mixture starts to boil. Adjust the heat until the boil is constant and allow sauce to boil for nine minutes, stirring often.
- Remove from heat and cool for 15 minutes.
Note: Store sauce in an airtight container in the fridge. To reheat, microwave for 15 to 30 seconds.
- 1 pint vanilla ice cream or yogurt, softened
- 6 ounces stout (I used Bell’s Kalamazoo Stout)
- 3 or 4 tablespoons of chocolate fudge sauce
- Whipped cream, for serving