Guinness Chocolate Pudding

Happy St. Patrick’s Day fellow Irishmen! Oh wait, I am actually not Irish at all. I mean, not even a little bit. But… I did move to the Emerald Isle after college and spent a short stint waitressing in Dublin, so I will claim some sort of Irish affinity. Today I am shamelessly wearing green, lots of green, and plan on throwing back 1 or 2 pints of the black stuff this evening with my not so Irish St. Paddy’s day drinking buddy Melissa (it’s a tradition).

While I wait for the festivities to begin, I figured I would share this tasty pudding treat with you. Guinness Chocolate Pudding! Everything about the statement sounds right to me. The chocolate pudding is rich and decadent, coating your mouth with dense cream and tons of flavor. Snag a dollop of the Guinness whip cream alongside a spoonful of pudding and savour the combination of sweet and boozey. Yum! Pour the pudding into some Guinness pint glasses and you can trick any Guinness lover into thinking it’s time for a drink!

Erin Go Bragh!

Makes 6, 8 ounce servings

8 large egg yolks
1 cup sugar
One 14.9-ounce can Guinness Draught
3 cups heavy cream
7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped
Special equipment: Six 8-ounce old-fashioned glasses (I used 2, 20 ounce pint glasses)

In large nonreactive mixing bowl, whisk together egg yolks and sugar.

Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.

Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.

Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.

Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.


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