Chocolate Stout Pudding | Servings | Prep Time |
| 6guests | 5minutes |
| Cook Time | Passive Time |
| 15minutes | 4hours |
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- 4tablespoon cornstarch
- 1/3cup sugar, light brownfirmly packed
- 1/3cup sugar, organic
- 1/2teaspoon salt, kosher
- 1cup stout beersuch as Velvet Merlin Oatmeal Stout, Brooklyn Black Chocolate Stout, or American Stout
- 1cup cream, heavy or whippingpreferably organic
- 1cup milk, wholepreferably organic
- 4ounce chocolate, darkhigh quality eating chocolate
- 1teaspoon vanilla extractBourbon based
- In a medium sized pot, add the cornstarch, sugar and brown sugar (to give the slight molasses undertone to the finish pudding, further enhancing the stouts flavor profile) and mix together with a whisk until all the dry ingredients are blended. Place the pot over medium heat.
- Pour in the stout (or other beer style), cream, and milk into the pot, mixing until the sugar dissolves. Continue to whisk slowly until the mixture starts to thicken, about 12 – 15 minutes and a Thermapen Instant Thermometer
registers at least 175°F | 79°C. The pudding will thicken and leave a trace line from the whisks wires and the mixture is stirred. Remove from the bowl from the heat.
registers at least 175°F | 79°C. The pudding will thicken and leave a trace line from the whisks wires and the mixture is stirred. Remove from the bowl from the heat.- Chop the chocolate into small pieces (to increase the surface area and speed up the melting) and add it to the pot, along with the vanilla extract. Whisk the pudding until the chocolate is fully melted and the mixture is silky smooth. Now is a good time to taste the pudding.
- Pour the pudding into either individual serving cups/ramekins/half pint glasses or a large serving dish. Cover the dishes/dish with plastic wrap, pressing the wrap directly onto the surface, to prevent a crust from forming. Refrigerate the pudding for at least 4 hours or until fully chilled and the pudding is set. This pudding can be made up to 3 days in advance.
Chocolate Stout Pudding Cooking Beer Suggestions:
There are so many different types of stout on the market. This is a good thing, as each stout will impart its own character, flavor nuances and add a different twist to this recipe. Whether you like regular stout, milk/sweet stouts, oatmeal stouts, chocolate stouts, coffee stouts, Irish dry stouts, imperial stouts, imperial stouts aged in bourbon barrels (or other barrel types), they will all work with this recipe. When I think of chocolate and stout, I can’t help but think Bison’s Organic Chocolate Stout, Rogue’s Double Chocolate Stout | Young’s Double Chocolate Stout or North Coast Brewing Co. Old Rasputin Imperial Stout. While a seasonal Firestone Walker Velvet Merlin Oatmeal Stout and Brooklyn Brewery’s Black Chocolate Stout works beautifully in this recipe too…
If you want to add another element to the final flavor the recipe, you can use a different beer style all together. Something with cherry? This will add a cherry chocolate flavor to the finished recipe. A roasty brown ale will add more melanoidin, increasing a caramel flavor, great if using a milk chocolate over a antioxidant rich dark chocolate.
Chocolate Suggestions:
I would recommend a stronger, more assertive chocolate, being higher in cocoa percentage, like Scharffen Berger 70% Cacao Bittersweet, Valhrona Guanaja Dark 70% Baking bar or a Lindt 70% Dark Extra Fine. If you prefer milk chocolate, you may substitute that instead and the resulting pudding will have a caramel undertone to the finish pudding.
Beer Pairing Suggestions:
To pair beers with recipe, I would go a totally different direction than pairing with a stout. This will help cut the chocolate on chocolate and create other elements to the pairing. Try a New Glarus Raspberry Tart or Wisconsin Belgian Red, Hair of the Dog Adam or Cherry Adam (from the wood), Rochefort 10 (enhancing some of the dried fruit and vanilla flavors in the Quadrupel), Founders Brewing Co. Rubaeus or Liefmans Kriek-Brut.
Chocolate Stout Pudding Recipe Variations and Other Recipes Using This Recipe:
This is a great base recipe, which can be transformed many different ways and turned into some incredible dessert recipes. Here are a few ways this recipe can be incorporated into other desserts:
- Cervejaria Backer 3 Lobos Bravo Imperial Porter Parfait (Coming Soon)
- Chocolate Stout Malted Peanut Butter Crème Pie with Bourbon Crust and Smoked Salt Caramel (Coming Soon)
- Chocolate Stout Mousse with Malted Whipping Cream (Coming Soon)
If you are using a barrel aged stout in this recipe, try substituting the vanilla extract to pure bourbon, increasing the amount to a tablespoon or two.
The below Nutritional Information below is calculated and not lab tasted.