Two partially eaten chocolate pots de crème in beer glasses on a tasting flight board

Stout and Dark Chocolate Pots de Crème

What’s black and white, comes in a glass and is a delicious treat? If you said a pint of your favourite stout, you’re almost right! Dark beer is the star of this deeply decadent dessert that looks like it was on tap. Having an adults-only night? Serve these for a fun and stylish finish to the meal.

Serves

4-6 servings

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

For the Stout Syrup:

1 cup (250 ml) local stout beer (or your favourite stout)
¼ cup (50 g) Redpath® Turbinado Sugar

For the Pots de Crème:

5 egg yolks
1 ¼ cup (310 ml) whole milk
½ cup (125 ml) 35% cream
1 recipe (½ cup / 125 ml) stout syrup
5 oz (140 g) chopped dark chocolate
5 oz (140 g) chopped bittersweet chocolate

Simply Raw™ Turbinado Sugar

INSTRUCTIONS

For the Stout Syrup:

Place the stout beer and Redpath® Turbinado Sugar in a small pot over medium-high heat. Bring to a simmer, stirring until sugar has dissolved. Reduce heat to medium and simmer until mixture has reduced by half; about 25-30 minutes.

For the Stout and Dark Chocolate Pots de Crème:

In a medium bowl whisk eggs until thickened and pale yellow.

Heat milk, cream, and stout syrup in a medium pot over low heat until it just starts to steam. Slowly whisk ½ cup (125 ml) warm milk mixture into whisked eggs yolks. Pour mixture into pot, cook stirring constantly until slightly thickened; about 3-5 minutes.