Chocolate Stout Fondue
The perfect way to end a meal, a warm pot of beer chocolate, served with wonderful cubes of cake, cookies, dried and fresh seasonal fruit to dip into it. The beer choices for this dessert Chocolate Stout Fondue are endless. What the beer adds in flavor to this fondue recipe is priceless! Whether it’s a Bell’s Cherry Stout, a Mikkeller Beer Geek Brunch or a Renaissance Brewing Co. Craftman Chocolate Oatmeal Stout, whatever brew you chose will influence this very simple canvas of a recipe. Chocolate, either rich dark or caramel milk combined with fresh cream and a pinch of salt that enhances all the cocoa goodness, is the perfect backdrop for a special brew, to showcase it’s flavor profile in this recipe. This Chocolate Stout Fondue recipe shows how well beer infused into a dessert can add complexity, a slight bitter counterpoint to the sweetness of the chocolate, while adding depth from the caramel, chocolate and roasty coffee notes depending on the final brew chosen.
Serves: 8 guests
Special Equipment:
1 each All-Clad Stainless Steel Fondue Pot
1 each Sterno Cooking Fuel
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Feb 2008 | Issue #13
Check out my other Beer Fondue recipes.
| Servings | Prep Time |
| 8 guests | 10 minute |
| Cook Time |
| 5 minute |
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A wonderful rich and decadent Chocolate Stout Beer flavored dessert fondue, using a complex Raspberry Tart beer from New Glarus Brewing Co..
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- 2 cup cream, heavy or whipping preferably not ultra pasteurized, organic
- 1/2 cup beer, such as Unibroue Quelque Chose, Founders Cerise or other Fruit Beer
- 1 pound chocolate, dark such as ,chopped into small shards or pieces
- 1 pinch salt, kosher
- 16 each cookies, shortbread
- 3 each banana, medium ripeness, peeled and sliced
- 2 each oranges, blood or navel, peeled and divided into segments
- 1 package pretzels, salted
- 1 each cake, pound, cut into cubes, at least a day old (or will be too crumbly)
- 1 recipe marshmallows, such as Homemade Westmalle Dubbel Marshmallows
- 12 each apricots, dried
- Bring cream and Unibroue Quelque Chose to a boil in a small sauce pan. Turn off heat, slowly whisk in the chopped chocolate until all the chocolate has melted and mixture is smooth. Transfer to a ceramic dish, keeping warm with a candle and serve with Suggested Dipping Sides.
Fondue Tips:
- A wonderful loaf of sourdough bread is a great accompaniment to any fondue. Try different local or homemade breads to further individualize the meal.
- Blanching vegetables makes them easier to skewer and sometimes more tasty. Take a large 10 - 12 quart pot of water adding in a 1/4 - 1/2 a cup of salt (water should taste like seawater) and bring to a boil. Cook each prepped vegetable separately for 2 - 3 minutes, then remove from the pot and add to a bowl of ice water to stop the cooking process.
- Vegetables that benefit from blanching: cauliflower, broccoli, carrots, green beans and asparagus.
- But I don't have a fondue pot, don’t worry. Try a heavy-bottom pot, double boiler or a ceramic baking dish like a soufflé dish.
- If the cheese is not melting smoothly, add a few drops of lemon juice or malt vinegar to help break down the cheese protein.
- Not enough fondue fork | skewers, use bamboo skewers are a substitute.
- If the fondue is too thick, add more beer, one tablespoon at a time until the desired consistency is reached.
- Keep the fondue over low heat, if using Sterno Cooking Fuel
or portable Butane stove
. Too high of a temperature can scorch the fondue.
- If using flame heat, be prepared in case of a spill and have a fire extinguisher on hand.
or 
. Too high of a temperature can scorch the fondue.
