Imperial Stout Hot Fudge Sauce

Recipe by Carolyn Tessini

Serves: 8 cups


  • 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.