This past Sunday, as I stood at a podium in the middle of a convention center talking about the glorious interplay of beer & chocolate and how to pair the two, I was asked which chocolate stout I recommend.
All I could think of was this Rogue Chocolate Stout that I’d spent a day turning into an excessively large pie. A stout that has all the undeniable lurings of two of the most enticing guilty pleasures: beer & chocolate. If there has ever been a Poster Beer for converting prohibitionists into soused up stout drinkers it’s a beer infused with chocolate.
I also hear their is a beer cocktail of sorts, a mix of Rogue Chocolate Stout & Rogue Hazelnut Brown Nectar, that tastes like a Snickers bar. It’s almost more than should be allowed by law: a boozy liquid snickers. I’ll take one, and a giant slice of pie. And a day off tomorrow.
Mile High Chocolate Stout Pie
For the crust:
- 2 cups chocolate wafer cookies or 9 chocolate graham crackers (about 1 ½ cups of crumbs)
- 3 tbs sugar
- 5 tbs melted butter
For the chocolate fudge layer:
- 8 wt oz dark chocolate
- 1/3 cup chocolate stout
- 3 tbs heavy cream
For the mousse layer:
- 10 wt oz dark chocolate
- 1/2 cup chocolate stout
- 3 cups heavy cream, chilled
- ¼ cup powdered sugar
For the mascarpone whipped cream:
- 8 wt oz mascarpone cheese, softened
- ¾ cup powdered sugar
- 2 cup heavy cream, chilled
- 1 tsp vanilla extract
Make the crust:
- Preheat oven to 350.
- Add the wafer cookies (or graham crackers) and sugar to a food processor and process until just crumbs. While the food processor is running add the melted butter and process until well combined. Add to a deep dish 9.5 inch pie pan. Starting with the sides, press into shape. Press the crust very well until even and compacted.
- Bake at 350 for 10 minutes.
- Remove from oven and allow to cool.
Make the chocolate fudge layer:
- Add the chocolate to a small bowl.
- Heat the stout and cream together until very hot and just starting to steam (microwave or stove top will both work fine). Pour hot liquid over the chocolate and stir until the chocolate has melted and is well combined with the stout and cream. Pour in an even layer in the bottom of the crust. Refrigerate until set, about 30 minutes.
Make the mousse layer:
- Add the chocolate to a small bowl. Heat the stout until very hot and just starting to steam (microwave or stove top will both work fine). Pour hot beer over the chocolate and stir until the chocolate has melted and is well combined with the stout. Allow to cool to room temperate. In the bowl of a stand mixer add the cream and powdered sugar, building up speed beat on high until medium peaks form. While the mixer is running slowly drizzle the chocolate into the mixer. Once all the chocolate has been added, stop the mixer and remove the bowl. Using a wooden spoon or spatula gently fold until the chocolate and cream have been well combined.
- Add the mousse to the pie crust in an even layer, refrigerate until set, about 3 hours.
Make the whipped cream layer:
- In the bowl of a stand mixer beat the mascarpone and powdered sugar until well combined. Add the heavy cream and vanilla, beat on high until medium peaks form. Spread in an even layer on top of the pie. Chill until ready to serve.
weight ounces (wt oz) and fluid ounces (fl oz) are NOT the same. 8 wt oz does not equal one cup (8 fl oz). Chocolate packages are measured by weight, use a kitchen scale to get the most accurate measurements, measuring cups will not help.
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