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Salted Dark Chocolate Pudding with {Convict Hill} Oatmeal Stout

by evh on March 12, 2013

Local Savour Salted Dark Chocolate Pudding with Convict Hill Oatmeal Stout

Salted Dark Chocolate Pudding with Convict Hill Oatmeal Stout

Holy moly! I am not sure what happened between spring-ing forward, the kiddos starting spring break and the South By South West (AKA SX) mayhem kick-off –– some how I lost, not only an hour but, a full day – yikes. Don’t get me wrong, I LOVE this time of year and the buzz of this great city but I really do feel like a day has just flat-lined and disappeared off the radar. Geesh –– now that I’ve come to terms with losing an entire day –– I’ve discovered that St. Patrick’s Day is just around the corner, really? Yes, crazy. One of my favorite things to ingest on this green holiday as of late has been  Salted Dark Chocolate Pudding with Convict Hill Oatmeal Stout. If you haven’t tried this beer yet –– you MUST (if you live some where out of the beer district you can find a replacement for this recipe as long as it’s an oatmeal based stout of sorts) and if you haven’t made this salted dark chocolate pudding well, you should.

In the spirit of trying to stay local on leprechaun day, instead of using a traditional Guinness beer to create the my sweet dish, I opted to use a beer that I think quite frankly, dare I say, might even be better than a Guinness – Convict Hill Oatmeal Stout produced by the Independence Brewing Company right here in Austin, Texas. Convict Hill (named after the area) Oatmeal Stout is not only an exceptional local beer but the flavor content of this little bad boy is rich, thick and creamy and finished with superbly malted caramel notes that compliment dark chocolate beyond well … AND much like it’s Irish friend, Guinness, it too is a meal in a glass. I really can’t think of a better way to celebrate this fun time of year than with good beer and cool, velvety chocolate. Wishing you the ‘luck of the Irish’, the ‘top o’ the mornin’ to you’ and a Happy St. Patty’s Day ~ Cheers!

Salted Dark Chocolate Pudding with Oatmeal Stout
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Servings Prep Time
8-10 ramekins/jars 10-15 minutes
Cook Time Passive Time
15-20 minutes 3+ hours chill time
Servings Prep Time
8-10 ramekins/jars 10-15 minutes
Cook Time Passive Time
15-20 minutes 3+ hours chill time
Salted Dark Chocolate Pudding with Oatmeal Stout
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
8-10 ramekins/jars 10-15 minutes
Cook Time Passive Time
15-20 minutes 3+ hours chill time
Servings Prep Time
8-10 ramekins/jars 10-15 minutes
Cook Time Passive Time
15-20 minutes 3+ hours chill time
Ingredients
  • 3 1/2 cups of half and half
  • 3/4 cup oatmeal stout room temperature I used Convict Hill
  • 1/2 cup bittersweet dark chocolate – chopped
  • 1 cup sugar
  • 2/3 cup unsweetened high-quality cocoa
  • 1/2 tsp sea salt
  • 2/3 cup warm water
  • 6 Tablespoons corn starch – sifted
  • 1 Tablespoons pure vanilla extract
  • 1 Tablespoon fluer de sel – for garnish
Servings: ramekins/jars
Units:
Instructions
  1. In a large bowl mix together thoroughly the sugar, cocoa and salt. Place mixture in a heavy saucepan over medium heat and stir in water. Use a whisk to get out any lumps and then continue to stir with a spatula. Bring to a boil but be careful not to burn your chocolate mixture.
  2. Once boiling remove from heat and add chopped chocolate. Continue to stir until all of the chocolate is melted together. Slowly add the beer and continue to stir – (and drink the remaining).
  3. Beer will foam up a bit and should return to normal after a few minutes. Next stir in 3 cups of half and half reserving 1/2 cup for your cornstarch. Continue to stir until well incorporated.
  4. In a small bowl, place cornstarch and slowly stir in the remaining 1/2 cup of half and half – use a whisk to get out any lumps. Return chocolate to a medium heat and slowly pour in the cornstarch mixture into your pan. Constantly stirring, continue to stir until chocolate begins to thicken. Once chocolate starts to really thicken reduce heat to low and continue to stir for another two minutes.
  5. Remove from heat and let cool for 10 minutes. Add vanilla and stir in well. Pour pudding into ramekins or glass jars and divide evenly. Refrigerate pudding to increase thickness (about 2-3 hours). Serve chilled topped with fluer de sel and or whip cream.
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