Guinness Chocolate Pudding

The fall weather is here and that means Guinness is reentering my life again. I do enjoy Guinness throughout the year, but definitely find myself drinking it more in the colder months and St. Patrick’s Day of course. I’m always looking for creative ways to incorporate beer into my food, so when I came across this recipe for Guinness Chocolate Pudding on ButterPlusCream, I had to share this relatively easy dessert that is sure to please. Combine beer with some chocolate and you have one awesome dessert.

Ingredients: (Makes about 6 servings)Photo Courtesy of www.butterpluscream.blogspot.com

  • 8 large egg yokes
  • 1 cup sugar
  • 1 14.9 ounce can Guinness Draught
  • 3 cups heavy cream or whole milk
  • 7 ounces high-quality bittersweet chocolate, finely chopped (Make sure your chocolate is 70 – 42% cacao)
  • 2 tablespoons sugar

Cooking Directions:

  1. In a large mixing bowl, whisk together egg yolks and sugar.
  2. Slowly pour some of the Guinness into a measuring cup, pouring down the side of the glass to reduce foaming.
  3. Pour 1 cup of Guinness into a heavy-bottomed 3-quart saucepan.
  4. Add 2 1/4 cups cream (or milk) and whisk to combine.
  5. Set over medium heat whisking occasional until bubbles begin to form around the edges.
  6. Remove from heat, add chocolate and whisk until smooth.
  7. Slowly pour chocolate mixture into eggs, whisking constantly to prevent curdling.
  8. Return mixture to saucepan and set over moderately low heat.
  9. Cook, whisking constantly, until mixture thickens and coats back of spoon. (Tip: This should take about 15 minutes. It is okay if pudding looks slightly separated.)
  10. Divide pudding among serving dishes leaving at least 1 inch of space at the top.
  11. Cover with plastic wrap and refrigerate until chilled and set.
  12. Pour remaining Guinness into a small saucepan and bring to a boil over medium heat.
  13. Reduce heat to low and simmer uncovered until reduced to about 1 tablespoon. (Tip: This should take about 20 minutes).
  14. Pour syrup into small bowl and let cool.
  15. Beat remaining cream until soft peaks form.
  16. Combine Guinness syrup and 2 tbsp. sugar and beat until blended together.
  17. Divide cream among serving dishes and serve.
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