Chocolate Porter Mousse Tart with Potato Chip Crust
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.
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.
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.
For the chips, I used Kettle Brand Sea Salt chips, so perfect.
- 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
- 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.