A big, boozy imperial stout makes this sauce simply decadent; that said, if you want a mellower flavor, try a toned-down sweet stout or American stout. Either way, the rest of the instructions are the same: Drizzle over ice cream, lick spoon, repeat.
Makes: 8 cupsIngredients:
- 5 10-ounce packages bittersweet or milk chocolate chips
- 2 cups imperial stout
- 3⁄4 cup heavy cream
- 4 tablespoons (½ stick) unsalted butter, cut into pieces
- 1⁄2 teaspoon salt
In a large pot over medium-low heat, cook chocolate chips and stout until the chocolate is melted. Add the cream, butter and salt, and cook, whisking constantly, until the butter is melted, about 2 minutes. Transfer to eight 8-ounce jars and let cool completely. Cover and store in the refrigerator for up to a month or freeze. Reheat before serving.