It doesn’t matter if you celebrate the luck o’ the Irish with the American tradition of corned beef and cabbage or the Irish’s tradition of Irish bacon and Colcannon potatoes. You may reach for a mint green milk shake or even a beef potpie. But one tradition transcends the time zones: beer. When it comes to beer, the Irish tend to favor the dark malty stouts. Stouts are great beers to begin with when you start to cook with beer. The lower hop profiles and rich matliness work well with so many different flavor profiles, and those darker beers tend to be more forgiving with higher temperatures.
When it comes to stouts, chocolate will always be a great pairing. When making these boozy little pies, look for an imperial stout (these stouts are bolder and tend to be higher in alcohol content) with notes of coffee or chocolate. In fact, the flavors in stouts and chocolate go so well together, many breweries make stouts with cocoa, chocolate powder or even chocolate syrup. These decadent beers are a great place to start for people new to the brew. After all, it is chocolate beer.
To up the Irish quotient in these great portable desserts, I’ve added some fantastic Irish whiskey. Saint Patrick’s day and boozy desserts are a perfect pairing.
Mini Chocolate Beer Cream Pies with Irish Whiskey Chocolate Sauce
For the Crust:
18 graham crackers (about 2 ½ cups crumbs)
3 tbsp. golden brown sugar
3 tbsp. flour
1 egg white
6 tbsp. melted butter
For the Filling:
5 wt oz. dark chocolate (about 1 cup)
¼ cup stout
1 ½ cups heavy cream
2 tbsp. powdered sugar
For the Sauce:
3 wt oz. dark chocolate
3 tbsp. heavy cream
2 tsp. Irish whiskey
Preheat oven to 350 degrees F.
Add the graham crackers to a food processor, process until just crumbs. Add the brown sugar and flour, process until combined.
While the food processor is running, slowly pour the melted butter down the spout, then the egg white (the addition of the flour and the egg white in this recipe is to make the crusts less fragile when removed from the muffin tin).
Grease 12 wells in a muffin tin. Add about 2 to 3 tablespoons of the crust to each well. Press into shape making sure the bottom corners are not too thick and the crust is pressed firmly and evenly into each well.
Bake at 350 for 12-15 minutes or until golden brown. Allow to cool completely before filling.
Add the 5 wt oz. of dark chocolate and the stout to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until melted and well combined. Allow to cool completely.
In the bowl of a stand mixer add the heavy cream and the powdered sugar. Beat on high until soft peaks form. Slowly add the chocolate until well combined. Spoon the chocolate cream into the graham cracker crusts.
In a microwave safe bowl add the 3 wt oz. dark chocolate, heavy cream and Irish whiskey. Microwave on high for 30 seconds, stir and repeat until melted and well combined. Drizzle over the pies. *Note: pour the chocolate sauce into a plastic squeeze bottle to make even, pretty drizzles. These can often be found in the baking section of the super market and are very inexpensive.