Abbey on Instagram
Food Pairings »
Food Icon

Abbey Chocolate Mousse »

New Belgium Cookbook
Abbey Chocolate Mousse

Choose either the dark chocolate or milk chocolate and follow the same directions below.

Makes about 2 cups. 


Dark Chocolate:

8 oz. Semi sweet chocolate

6 Tbl. Melted unsalted butter

5 Tbl. Abbey Ale

4 ea. Eggs, yolks and whites separated

3 Tbl. Sugar


Milk Chocolate:

8 oz. Milk Chocolate

6 Tbl. Melted unsalted butter

5 Tbl. Abbey Ale

4 ea. Eggs, yolks and whites separated

3 Tbl. Sugar


* In a metal mixing bowl, set over a pot with boiling water (known as a double boiler), melt the chocolate with the butter and Abbey Ale, stirring occasionally. 

* When chocolate has melted, remove from the heat and let cool slightly. Add the egg yolks, one at a time, whisking after each addition. Set to the side.

* Beat the egg whites to soft peaks and then gradually add the sugar. Beat for 2-3 minutes until stiff peaks form. 

* Fold half the egg whites into the chocolate mixture with a rubber spatula, and then gently fold the rest of the egg white mixture into the chocolate, fold until incorporated. Choll for 2 hours.



Food Icon

Abbey Cheese Pairings »

Derek Kennedy, Cheese Aficionado, recommends:
Abbey Cheese Pairings

The sweetness of this true to Belgian-style Abbey asks to be either cut through or played with. One way to make a precision incision is a goat Chevre where the simple structure of the cheese will slice itself deep into the body of the beer while still maintaining the life of the brew. A play date can be achieved by finding one of Abby's cousins, the Belgian Trappist cheeses, still made by monks in Chimay or Maredsous.

 

Food Icon

Crispy Cajeta Cheesecake »

Chef Todd Davies, Partner of Tap House Grill, recommends:
Crispy Cajeta Cheesecake

 Cajeta is a sweetened goats milk.  Make a cheesecake (eggs and cream cheese), cook and cool, freeze, cut into strips, roll in a flour tortilla, then cook the peeled plantains in the cajeta and finish with a little abbey.  The banana flavor of the abbey, complemented by the cajeta, and the plantains -- delicious!