I actually discovered this sauce while making Guinness cupcakes a couple months ago. I couldn’t help but sample as I baked, and when I tasted about halfway through I thought, ‘holy mackerel, this would be fantastic with vanilla bean ice cream!’ And so I experimented and tweaked it abit, and came up with a rich chocolate sauce laced with that bitter Guinness flavor I love so much. Perfect for St Patrick’s Day! Enjoy!
1/2 c. Guinness
1/2 stick unsalted butter
12 Tbsp unsweetened cocoa
3/4 c. dark brown sugar
Heat Guinness and butter over med-high heat, until butter melts. Remove from heat and whisk in cocoa and sugar. Serve warm over ice cream. It is a rich sauce so you don’t need too much. Store in a container in the refrigerator.