Abbey on Instagram
Food Pairings »
Food Icon

Abbey Chocolate Mousse Β»

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 Β»

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 Β»

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!