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


2 Pinch      Sea Salt
1/3    Cup Sugar, Organic
1/3    Cup  Brown Sugar, Light
1 Cup  Milk, Whole
1 Cup  Cream, Heavy
1 Cup  Stout Beer*
4 Ounces    Chocolate**, chopped fine
1 TSP  Vanilla extract, preferably a Bourbon based extract

Chocolate 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.

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.