RECIPE: Chocolate Stout Float Dessert
| Still looking for something special to serve for Thanksgiving dessert that’s not the traditional pie? Do you like beer, ice cream and chocolate? Then here’s an option that requires absolutely no cooking, courtesy of The Chocolate Room of Brooklyn: a Chocolate Stout Float. All you need to do is purchase chocolate ice cream and chocolate stout. The Chocolate Room uses Brooklyn Lager’s chocolate stout, but microbrewers nationwide make them in the fall and winter.Directions: Pour the stout into a brandy snifter or wine goblet and add a scoop of the best chocolate ice cream you can find—from your local ice cream parlor, a boutique brand (check out all the selections at Whole Foods and Wild Oats) or Häagen-Dazs. Serve with a spoon. It’s that easy—and it’s a winner! |  Chocolate Stout Float: pour chocolate stout, scoop ice cream and enjoy! |
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| When you’re in New York, plan a trip to The Chocolate Room in the Park Slope section of Brooklyn—it’s easy to get to by subway (directions at TheChocolateRoomBrooklyn.com). The dessert café, which specializes in desserts with wine and beer pairings, is open from noon to 11 p.m., Tuesday through Sunday (to midnight Friday and Saturday). They also sell chocolates from one of our favorite chocolatiers, Fritz Knipschildt. Brooklyn’s Park Slope is a great neighborhood for food lovers, with lots of shops and restaurants. For more of our favorite desserts, visit the Dessets Section of THE NIBBLE online magazine. | ||
