LeVack - Stout Beer Dessert: 27 Dessert recipes that include Stout beer

27 Stout Beer Dessert Recipes

by Jack LeVack

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Stouts have a great pairing affinity with desserts and in particular chocolate desserts, be it chocolate tarts, chocolate cakes and really, anything chocolate will do, but lets not limit, they are also great with fruit desserts and vanilla ice cream as well. Note: Some Porters style beers are bold enough to be considered Stouts by some brewers and are a good substitute.

Over the years with the growth of microbrewing there has been, among others styles, a revival of the Stout beer. Its gone far beyond just sipping on the richness of the chocolaty roasted coffee flavor of a fresh pint and can add a surprisingly versatility when pairing with food

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We should not restrain these great beers to just sipping and pairing when we can infuse them into many fine recipes, but in our casedesserts. With the roasted flavors of espresso, dark chocolate and even caramel flavors of these beers, it just adds another layer in desserts bringing out a deeper, richer character in your chocolate cake or even providing a brilliant contrast to a fruit dessert. Can wine do that?

I hope you enjoy these 27 dessert recipes that include the infusion of the Stout.

Ingredients

cup stout

10 ounces 60% bittersweet chocolate chips

1 cup butter

1 cup sugar

1 teaspoon vanilla

teaspoon kosher salt

3 eggs

1 cup flour

Preparation

Preheat oven at 250 degrees F. Prepare a 9" X 9" baking pan with aluminum foil allowing foil to hang over the edges and spray with cooking spray.

Bring stout to a boil and reduce to simmer and cook for about 10 minutes or until reduced to cup. Set aside to cool.

In a double boiler or a small bowl atop a small saucepan filled with 1 inch of water, melt chocolate chips and butter over high heat, stirring occasionally, until melted.

Pour melted chocolate into a medium bowl and cool slightly. Add sugar, vanilla, salt and stout and mix well with a whisk or wooden spoon. Add eggs one at a time, mixing just until combined before adding the next egg.

Fold flour into mixture and pour into baking pan. Bake for one hour or until a toothpick comes out clean. Allow to cool in pan for 2 hours or overnight to firm up for best cutting. Dust with powdered sugar if desired.

Ingredients

1 pint (16 fl. oz.) coffee ice cream

4 Tbs. (2 fl. oz.) chocolate syrup

2 cans (each 16 fl. oz.) Irish stout beer, such as Guinness, or chocolate stout beer

Preparation

Freeze four 1-pint (16-fl.-oz.) glasses for 30 minutes.

Divide scoops of the ice cream between the glasses. Drizzle each serving with 1 Tbs. of the chocolate syrup, then top with the beer. Serve immediately. Serves 4.

Ingredients

For The Sauce

3 tbs butter

cup stout

2 tbs corn syrup

1 cup dark chocolate chips

For the Waffles

1 cup flour

2 tsp baking powder

1/4 cup cocoa powder

1/2 tsp salt

1/2 cup dark chocolate chips

1/3cup milk

2/3 cup stout

1/4 cup vegetable oil

1 tsp vanilla extract

2 eggs, divided

1/3 cup sugar

Ice Cream for serving

Preparation

Add the butter, 1/2 cup stout and corn syrup to a sauce pan. Cook over medium high heat until butter has melted and the mixture has just started to boil.

Turn off heat and stir in 1 cup chocolate chips until completely melted. Allow to cool slightly before using.

Preheat waffle iron according to manufacturers specifications.

In a large bowl add the flour, baking powder, cocoa powder, and salt, stir.

In a microwave safe bowl, add the chocolate chips and milk. Microwave for 30 seconds, stir and repeat until melted. Stir in the beer, vegetable oil, vanilla and only the yolks of the two eggs.

Add the whites to separate bowl, along with the sugar. Whip with a hand mixer until soft peaks form, about 5 minutes.

Make a well in the dry ingredients, add the chocolate milk mixture and stir until just combined. Gently fold into the egg whites until just incorporated.

Cook in waffle iron according to manufacturers specifications, using butter flavored cooking spray if indicated.

Plate waffles, top with desired amount of ice cream, drizzle with chocolate sauce. Serve with a malty stout.

Makes 15 zeppoles

Ingredients

Vegetable or canola oil for frying

1/2 cup unsalted butter (1 stick)

1/2 teaspoon fine sea salt

1 cup water

1 cup granulated sugar, split + 1/4 cup

Seeds from one vanilla bean, split

1 cup and 2 tablespoons all-purpose flour

3 eggs

3 tablespoons cinnamon

10 ounces dark chocolate chips

1 cup heavy cream

1/4 cup chocolate stout

1 tablespoon chili powder

Preparation

Preheat your oil in a deep fryer or stock pot to 375 degrees (remember to use a thermometer if you are using a stock pot). If you are using a deep fryer, fill to the max fill line with oil. If you are using a stock pot, fill half way up the stock pot.

In a medium saucepan, over medium heat, combine the butter, sea salt, water, 1/4 cup sugar, and seeds from half of a vanilla bean. Heat until butter has melted and sugar has dissolved. Bring to a boil then lower to a simmer.

Stir in the flour and continue to stir until the mixture just begins to come together and dough ball has formed. Remove from heat and transfer the dough to the bowl of your stand mixer (paddle attachment fixed).

Turn the mixer onto low speed, and add each egg one by one until they are all incorporated and the mixture is smooth.

Taking a 1 tablespoon-sized melon baller, begin scooping out tablespoons of dough and plopping them gently into the oil. Watch them carefully, turning them over once as they begin to brown. Total time for frying will be about 3-4 minutes. Fry in small batches of 4-5 zeppoles at a time. Once removed from the oil, transfer them to a paper towel lined plate to cool for a minute or two.

In a large bowl, whisk together 1/2 cup of sugar, the rest of the seeds from the vanilla bean and the cinnamon. Toss the zeppoles in the mixture and transfer to your serving platter.

For the chocolate sauce

In a small saucepan, combine the remaining 1/2 cup of sugar and the heavy cream. Heat slowly over medium heat until it reaches a simmer. Remove from the heat and combine the chocolate and the heavy cream mixture into a small bowl, gently folding until it is smooth and dark. Add the 1/4 cup of chocolate stout and the chili powder. Add more chili powder, if you feel it's not enough heat for you. Serve warm and enjoy!

Ingredients

1 lb thick-cut, high quality bacon

1/2 cup brown sugar

1/4 cup + 2 tbsp Stout beer

Preparation

Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.

Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and youve used all the glaze.