Why is it that February and chocolate go so well together? And add some stout to it and you a wonderful dessert that is rich in flavor, smooth, and not overly sweet, allowing the dark ale to stand up to the strong chocolate notes.
Serves 6
Ingredients:
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TBSPCornstarch
TBSPCornstarch 2 Pinch Sea Salt
Pinch Sea Salt1/3 Cup Sugar, Organic
Sugar, Organic 1/3 Cup Brown Sugar, Light
Brown Sugar, Light1 Cup Milk, Whole
Cup Milk, Whole1 Cup Cream, Heavy
Cup Cream, Heavy1 Cup Stout Beer*
Cup Stout Beer*4 Ounces Chocolate**, chopped fine
Ounces Chocolate**, chopped fine1 TSP Vanilla extract, preferably a Bourbon based extract
TSP Vanilla extract, preferably a Bourbon based extractChocolate Stout Pudding
Pour the pudding into either individual serving cups (5) or a large serving dish. Refrigerate for at least 4 hours or until chilled. * Beer suggestions: When I think of chocolate and stout, I can’t help but thing Bison’s Chocolate Stout or Young’s Double Chocolate Stout.
** Chocolate suggestions: I would recommend a stronger, more assertive chocolate like Scharffen Berger 70% Cacao Bittersweet, Valhrona 85% Dark Bittersweet or a Lindt 70% Dark Extra Fine.
To pair beers with recipe, I would go a totally different direction from the stouts and use a New Glarus Raspberry Tart or Belgian Red, HOTD Adam, Firestone Walker 10 or even a Duchesse de Bourgogne with its hints of cherry and tart/sweet finish. These beers would pull different flavors out of the chocolate and stout in the pudding, making a unique dessert.
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Directions:
In a large bowl, mix cornstarch, sea salt and sugars (1) with a whisk and place on top of a pot of boiling water. Slowly stir in milk, cream and beer, mixing till combined. Add chopped chocolate (2) and stir occasionally (3) until mixture is thick and smooth, about 12-15 minutes total (4). Remove from the heat and stir in vanilla. 
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