First, we need to address the fact that this is a thing. Chocolate beer is a spectacular, astounding, remarkable thing. Chocolate stouts need to be sought out, consumed, enjoyed and shared. It’s chocolate beer. Liquid that goes into your glass doesn’t get better than that.
Don’t mess around with those 12-ounce little guys — grab yourself a bomber (that’s a large 22-ounce bottle) and break out the beer glassware. If you’re feeling hospitable, host a little beer and chocolate party. Grab several glasses of beer (chocolate stout, smoked chocolate porter, mole chili chocolate ale, chocolate pumpkin porter) and chocolate bars of various degrees, from white to dark, and see what you like best. You should end this chocolate soiree with some stout hot chocolate and dazzle all your friends.
And you should also invite me.
Stout Hot Chocolate With Stout Whipped Cream
Yield: 4 servings
For the hot chocolate:
- 2 cups heavy cream
- 1 cup milk
- 1 cup dark chocolate chips
- 12 ounces chocolate stout
- 3 tablespoons sugar (if desired)
For the whipped cream:
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 2 tablespoons stout
- In a pan over medium-high heat, add the cream, milk and chocolate chips. Stir until melted, about 5 minutes.
- Remove from heat and stir in the beer. Depending on your personal preference and the level of bitterness in the beer you used, taste and determine if you want it sweeter; add in the 2 tablespoons of sugar for a higher level of sweetness.
- Return to heat and stir until desired temperature is reached (usually between 140 and 160 degrees Fahrenheit).
- To make the whipped cream, add all the whipped cream ingredients to a stand mixer and whip on high until soft peaks form, about 3 minutes.
- Serve the hot chocolate topped with whipped cream.
Photo credit: Jackie Dodd