Spring House Brewing in Lancaster, Pa. makes a series of devilish chocolate beers: Kerplunk!, an 8.1%-ABV imperial chocolate stout; Satan’s Bake Sale, a dark chocolate stout brewed with peppermint leaves; and Big Gruesome, an 8.5%-ABV monster brewed with chocolate and peanut butter, and aged on cocoa nibs and whole vanilla beans.

This roasted porter’s brewed with citrusy Ivanhoe hops, local Dandelion chocolate, cocoa and vanilla.

Portland, Ore. (of course!) chocolatier Moonstruck dunks the same roasted wheat malt used to make your favorite dunkel into delicious dark chocolate to make what might be the best-ever beer snack; think snappier than crisped rice and bitter like chocolate-covered coffee beans. $6, moonstruckchocolate.com

Originally a one-off, taproom-only release, this sessionable stout (just 5.5% ABV!) brewed with cocoa nibs is now a year-round staple.

In St. Louis, Bailey’s Chocolate Bar fetes the beloved cocoa bean with a dessert lineup that looks beyond the molten cake (though that’s on the menu, too) with creations that highlight chocolate’s subtler nuances and the flavors that pair with them; think almond cake with chocolate mascarpone and orange zest. The bar pours more than 100 beers, but go straight for the house Chocolate Ale (brewed by nearby Perennial Artisan Ales), a toasted, chocolate-infused wheat beer now available in bottles.

Sacrifice your sundae’s fudge and jimmies just once in favor of Dude, Sweet Chocolate’s Dr. Strangelove Breckenridge Vodka and Coffee Chocolate Sauce and you’ll be hooked on the martini-worthy blend of cocoa, vodka, agave, coffee and lemon, brewed by the same Texas chef who dreamed up date-fig-marzipan “chocolate salami.” $30, dudesweetchocolate.com

Wanna score chocolate and beer on one menu? If you can dream it, French Broad Chocolate Lounge in beer-centric Asheville, N.C., has done it—coconut macaroon brownies, Indian kulfi truffles and mocha-stout cake included. A handful of taps from the area’s finest (think Highland and Pisgah breweries) make for serious sipping—and killer ice-cream-and-chocolate-sauce floats. Chocolate is hand-made in the Belgian tradition at Locolat in Washington, D.C., where truffles and bars are dessert after a meal of chocolate croissants. Belgian beers from Bruges Zot to Leffe Brune give the hand-mixed hot chocolates stiff competition.

Cocoa nibs and shells in the brew give this milk stout bittersweet chocolate bliss, plus a little java. Look for a white chocolate version later this year.

Just mix a few spoonfuls of Askinosie’s limited-edition Sipping Chocolate + Intelligentsia Coffee (made with cocoa from the Philippines and Brazilian coffee) with milk for a sweet, sultry version of your morning mud. $15, askinosie.com