Rich, dark chocolate spiked with a robust dark beer serves up a delicious chocolate sauce.
For the holidays this year, I found Kentucky Bourbon Barrel Peppermint Porter for my chocolate sauce.
The beer, made for the holidays by Lexington Brewing & Distilling, is definitely a robust, dark beer. With an alcohol content of 8.2% it is to be sipped in small quantities. With the addition of the peppermint, I found it none too tasty but found it quite tasty in the chocolate sauce.
For a drinkable robust dark beer I highly recommend Yuengling’s Hershey’s Chocolate Porter, which would also make a delicious chocolate sauce. At 4.7% ABV you don’t need to have just one!
10 Ways to Use Chocolate Sauce
- Dip strawberries in it, then dip in crushed nuts and freeze for fancy dessert.
- Add it to a cup of hot coffee with milk for a mocha latte.
- Dip 1/3 of a pretzel rod and sprinkle with sea salt.
- Drizzle on fruit for a sweet and healthy snack.
- Squish a marshmellow between two graham crackers and dip in chocolate. Make it special by toasting the marshmellow.
- Too thick? Thin is out with cream and whip with a mixer for a quick chocolate mousse.
- Drizzle over waffles or french toast, top with fruit and whipped cream for a fancy breakfast.
- Make a chocolate milkshake. In a blender, mix ice cream, milk and chocolate sauce, then add ice and blend some more. Add a shot of boubon for a delightful adult beverage.
- Drizzle over cake, cookies, ice cream, cheese cake, etc.
- Eat it with a spoon!
How to Make Chocolate Sauce
- 1/2 cup robust dark beer (porter or stout)
- 1/2 whipping cream or half & half
- 2 Tablespoons butter
- 8 ounces good quality chocolate chips (or a bar broken into small pieces)
- 1/4 Imperial sugar (it’s a very fine sugar)
- 1 teaspoon vanilla extract (I used peppermint extract to go with my beer.)
- Pinch of salt
- In a medium saucepan over medium low heat, combine all the ingredients and stir.
- As the mixture warms and chocolate melts, whisk to make sure everything is mixed.
- Continue whisking until the butter and chocolate are completely melted and incorporated into the sauce.
- Store in a sealed jar in the fridge. It should keep for a month or more. To warm, set jar in the microwave and heat on high for 30 seconds.