Comments on: Show 46: The Wort of Darkness 2, Stout-tastic Boogaloo http://www.speakingofbeer.com/2008/02/29/show-46-the-wort-of-darkness-2-stout-tastic-boogaloo/ Exploring the Beerniverse with Charlie the Beer Guy Tue, 13 May 2008 14:06:44 +0000 http://wordpress.org/?v=2.1.3 By: CarrieP http://www.speakingofbeer.com/2008/02/29/show-46-the-wort-of-darkness-2-stout-tastic-boogaloo/#comment-12333 CarrieP Tue, 04 Mar 2008 18:25:00 +0000 http://www.speakingofbeer.com/2008/02/29/show-46-the-wort-of-darkness-2-stout-tastic-boogaloo/#comment-12333 OK, I'm going to go ahead and share this recipe. Double Chocolate stout Zabaglione 8 egg yolks 1/2 cup heavy cream 4 ounces semisweet chocolate chips 2/3 cup sugar 3/4 cup your favorite non-hoppy stout (milk stout, Young's double chocolate stout) Heat cream until warm. Turn off heat, stir in chocolate chips. Set aside. In double-boiler, beat eggs, sugar, and stout. Cook, stirring constantly, until the mixture thickens. Takes between 5-15 minutes depending on stove and setup. Remove from heat. Pour chocolate cream mixture into the egg mixture, in a fine stream, stirring constantly. Taste. If you're not getting the malt character coming through, add a little bit more stout and put it back on the heat to thicken up a bit. Serving suggestions are varied. Warm: in small glasses, or over fruit or biscotti. Cold: by itself like a mousse. Can serve the beer with the zabaglione if you want. You *could* serve this over ice cream, but then you lose the flavor of the zabaglione. OK, I’m going to go ahead and share this recipe.

Double Chocolate stout Zabaglione
8 egg yolks
1/2 cup heavy cream
4 ounces semisweet chocolate chips
2/3 cup sugar
3/4 cup your favorite non-hoppy stout (milk stout, Young’s double chocolate stout)

Heat cream until warm. Turn off heat, stir in chocolate chips. Set aside.

In double-boiler, beat eggs, sugar, and stout. Cook, stirring constantly, until the mixture thickens. Takes between 5-15 minutes depending on stove and setup.

Remove from heat. Pour chocolate cream mixture into the egg mixture, in a fine stream, stirring constantly. Taste. If you’re not getting the malt character coming through, add a little bit more stout and put it back on the heat to thicken up a bit. Serving suggestions are varied. Warm: in small glasses, or over fruit or biscotti. Cold: by itself like a mousse. Can serve the beer with the zabaglione if you want. You *could* serve this over ice cream, but then you lose the flavor of the zabaglione.

]]> By: CarrieP http://www.speakingofbeer.com/2008/02/29/show-46-the-wort-of-darkness-2-stout-tastic-boogaloo/#comment-12334 CarrieP Tue, 04 Mar 2008 18:25:48 +0000 http://www.speakingofbeer.com/2008/02/29/show-46-the-wort-of-darkness-2-stout-tastic-boogaloo/#comment-12334 Yes, that's an original recipe. Releasing it under Creative Commons license. Yes, that’s an original recipe. Releasing it under Creative Commons license.

]]> By: Charlie http://www.speakingofbeer.com/2008/02/29/show-46-the-wort-of-darkness-2-stout-tastic-boogaloo/#comment-12341 Charlie Tue, 04 Mar 2008 21:47:07 +0000 http://www.speakingofbeer.com/2008/02/29/show-46-the-wort-of-darkness-2-stout-tastic-boogaloo/#comment-12341 ...making out grocery list now.... *slobber* …making out grocery list now….
*slobber*

]]> By: CarrieP http://www.speakingofbeer.com/2008/02/29/show-46-the-wort-of-darkness-2-stout-tastic-boogaloo/#comment-12345 CarrieP Wed, 05 Mar 2008 00:56:34 +0000 http://www.speakingofbeer.com/2008/02/29/show-46-the-wort-of-darkness-2-stout-tastic-boogaloo/#comment-12345 I appreciate the compliment. Gonna try to enter this into a Food Network contest--Ultimate Recipe Showdown. Wish me luck. I appreciate the compliment. Gonna try to enter this into a Food Network contest–Ultimate Recipe Showdown. Wish me luck.

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