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.
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.