It's cold. Like. Really cold. Having seen reports of friends and family along the East Coast that can't even get out their front doors, we figured it'd be a good time to head out to the store and scoop up some ingredients to make an amazing creation from one of our Cooking With Beer gurus, The Beeroness (and then rub it in said friends' faces as though it's our own little tropical vacation). If you've been following us for any amount of time, you know how much we adore Jackie Dodd. Amazing blog, great voice, creative recipes that aren't super-far-fetched, great photography. Yeah, check 'er out. You'll be addicted too!
Here's what's on the agenda today, and in lieu of sending you photos that won't look nearly as divine as hers, we're going to link directly from The Beeroness' magical blog land so you can get the story behind this insanely tasty recipe. We promise it'll make it taste even better.
So, without further ado...
3 cups (3 wt oz) mini pretzel twists
2 tbs (25g) brown sugar
6 tbs (85g) melted butter
10 wt oz dark chocolate (62% cocoa content)
1/3 cup (74g) chocolate stout
¼ cup (40mL) heavy cream
1 tbs (14g) unsalted butter
1 cup (226g) heavy cream, chilled
¼ cup (26g) unsweetened cocoa powder
¾ cup(72g) powdered sugar
1 tsp (6g)vanilla extract
2 tbs (34g) stout beer
Preheat the oven to 350.
Add the pretzels and brown sugar to a food processor, process until the pretzels have turned to crumbs. While the processor is running add the butter in a slow stream. Allow to process until well combined.
Spray an 8X8 pan with cooking spray, add the crust to the bottom of the pan in an even layer. Using your hands or a heavy bottomed mug press the crust until well compacted.
Bake at 350 until lightly browned, about 12 minutes.
Remove from oven, allow to cool.
Add the chocolate, 1/3 cup stout, heavy cream and butter to the top of a double boiler over medium heat. Stir until all the chocolate has melted and is well combined, remove from heat, pour into an even layer on top of the crust.
Allow to chill in the fridge while you prepare the next layer.
Add the heavy cream, cocoa powder, powdered sugar and salt to the bowl of a stand mixer. Beat on high until soft to medium peaks form.
Slowly add the vanilla and beer, mixing until peaks return.
Add to the pan in an even layer, chill until set, at least two hours, and up to two days.
Be sure to check out more of The Beeroness' online fabulousness here: