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Chocolate Porter Mousse Tart with Potato Chip Crust

 Chocolate Porter Mousse Tart with Potato Chip Crust. POTATO CHIP CRUST!! #chocolate #beer #recipe

Chocolate Porter Mousse Tart with Potato Chip Crust. POTATO CHIP CRUST!! #chocolate #beer #recipe

You already know the kind of tricks I play over here. You know that I add salty things to sweet things more often than not. You know that pretzels have been a favorite, as is bacon. But I’ve moved on, or really, I’m expanding.

Chocolate Porter Mousse Tart with Potato Chip Crust. POTATO CHIP CRUST!! #chocolate #beer #recipe

I’m broadening my salty-sweet pairings to improve upon those chocolate covered potato chips you love so much more than you expected to. Sweet and savory is a balance, like malt and hops. It’s a way to round out flavors and bring them to a new level. Try it the other way too. Add a little brown sugar to your fried chicken, or maple syrup to your barbecue sauce.

Chocolate Porter Mousse Tart with Potato Chip Crust. POTATO CHIP CRUST!! #chocolate #beer #recipe

Beer needs that same balance, a little sweetness from the malt, and a little bitterness from the hops. Of course, I needed a beer that messed around with these principles as well. It seemed a bit fated when this beer showed up on my doorstep from Stone Brewing. This beer is savory. It’s warm and smokey with notes of cocoa and orange. It’s not a sweet chocolate beer that you might be used to. It’s perfect to pair with a big plate of barbecue beer ribs, and finish with a tart that has a big kick of savory-salty dessert mouthful. Stone’s Smoked Porter with Chocolate and Orange Peel is a fantastic cooking beer, the flavors and big and bold. It’s a fantastic reminder of how important beer and food are becoming to each other.

Stone Brewing Smoked Porter with Chocolate and Orange Peel

For the chips, I used Kettle Brand Sea Salt chips, so perfect.

Chocolate Porter Mousse Tart with Potato Chip Crust

Ingredients
  

  • 7.5 wt oz about 6 cups bag salted kettle potato chips
  • ½ cup flour
  • 3 tbs cornstarch
  • 2 tbs brown sugar
  • 3 tbs melted butter
  • 10 wt oz about 1 ¾ cups dark chocolate chips
  • ½ cup + 2tbs porter Stone Smoked Porter with Chocolate & Orange Peel
  • 2 cups heavy cream
  • 1/3 cup powdered sugar
  • ¼ tsp salt

Instructions
 

  • Preheat oven to 350.
  • Add the chips, flour, cornstarch, and brown sugar to a food processor, process until chips have been reduced to crumbs. While the food processor is running, add the melted butter until well combined with the potato chip crumbs.
  • Starting with the sides, press the crust into a 9-inch tart crust with removable bottom (alternately, you can use a spring form pan, pressing the sides up just about 1 ½ inches).
  • Bake at 350 for 10-12 minutes, or until crust is golden brown. Remove from oven and allow to cool.
  • In a microwave safe bowl add the chocolate chips and ½ cup porter. Microwave for 45 seconds, stir and repeat until melted. Allow to cool for ten minutes.
  • In the bowl of a stand mixer add the cream, remaining 2 tablespoons porter, salt and powdered sugar. Beat on high until soft peaks form.
  • While mixer is running, slowly add the chocolate until well combined.
  • Spoon into cooled crust in an even layer. Refrigerate until ready to serve.

 

 

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Comments


Katrina @ Warm Vanilla Sugar October 27, 2014 um 12:55 am

Your salty and sweet combos are what keep me coming back for more! Plus, the writing, which I adore. Definitely saving this recipe for a party. Such a fun idea!

Reply

Dana October 27, 2014 um 4:10 am

Potato chip crust?! I have to try that.

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Tieghan October 27, 2014 um 5:38 am

Love this idea and the combo of sweet and slaty is perfect! Plus, I will always be a sucker for chocolate mousse!

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Karishma October 27, 2014 um 11:46 am

I looove this sweet and salty combination!!

Plus, I love that the recipes used a porter. This is probably one of the coolest and most creative recipes I’ve seen!

Reply

Catalina @ Shades of Pink October 27, 2014 um 2:41 pm

wow amazing combo with the potato chips! I love sweet & Salty desserts.

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Jules @ WolfItDown October 27, 2014 um 3:41 pm

This looks too darn good! I can imagine it works well! In Norway where I’m originally from – sometimes people eat crisps and squares of chocolate together, same concept – but a little less classy than this mousse tart, it looks a billion bucks 😀 x

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Sophia @ NY Foodgasm October 27, 2014 um 4:23 pm

Ummmmmm yes I NEEED to try this! I always wanted to try a potato chip crust!

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Dorothy @ Crazy for Crust October 27, 2014 um 7:05 pm

OMG. Potato Chip Crust. I love you!!!

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Jennifer Farley October 28, 2014 um 9:10 am

As usual, I want to devour everything you make.

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Gary Bronwen October 28, 2014 um 2:53 pm

HOLY SHIT IT WORKED! I was skeptical that I could make a crust with potato chips, and it worked. It really wasn’t even that crumbly, probably because of the flour and cornstarch. It was great. I added a dark chocolate drizzle to the top and it was fantastic. and easy! Thank you!

Reply

Liz @ Floating Kitchen October 28, 2014 um 5:42 pm

Salty and sweet FOR LIFE! GAH – I love the idea of a potato chip crust. Can’t wait to try it out. Thanks, Jackie!

Reply

Brenda October 29, 2014 um 7:03 pm

This is so good! and so easy. I added candied pecans but didn’t change anything else. the crust was perfect!

Reply

addie | culicurious November 2, 2014 um 12:56 pm

This looks like a fantastic dessert! I LOVE sweet/salty combos and this beer sounds divine! 🙂

Reply

Jill November 3, 2014 um 7:40 pm

This looks freakin amazing! I think I’m going to try this with a pumpkin porter.

Reply

kathleen November 12, 2014 um 3:19 pm

I did find a Stone Smoked Porter with vanilla bean, If I don’t use it in the tart what can I substitute and will this Porter be good to drink with the tart. Thanks

Reply

Jackie November 12, 2014 um 7:02 pm

Of all the Stone Smoked Porters, the vanilla bean one is my favorite. It would be great in the tart and to pair with the tart.

Reply

Caryn Crasnick-Maloney November 28, 2014 um 2:42 pm

Can this be made the night before serving or is it meant to be enjoyed the same day it is prepared?

Reply

Jackie November 30, 2014 um 4:08 pm

You can make it the night before.

Reply

Caryn December 9, 2014 um 5:24 pm

Thanks! Will let you know how it goes!

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Kimberly December 7, 2014 um 4:09 pm

I’m a sucker for salty and sweet! We made this with a Coffee Porter and YUM!

Reply

Angela August 25, 2016 um 9:03 am

Hi Jackie- I wanted to share that I made this for a dinner party last weekend and it got RAVE reviews. I love to bake and recently found your blog- this was actually the first recipe of yours I tried, and it will definitely not be the last! Everyone who tried this said it was my best dessert to date, and I’ve been playing in the kitchen for about 3 years now. Thank you so much- this is such a creative blog!!

Reply

Jackie August 25, 2016 um 9:08 am

That’s so great! So glad it turned out so well, thanks for sharing 🙂

Reply

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