I have really been into the Guinness and chocolate flavour combo lately! Guinness, like coffee, has the ability to bring out chocolates natural flavour and make it even better, if that is possible. Even after the Guinness chocolate cheesecake and the chocolate stout cake I was looking for more and this Guinness chocolate pudding that I found on epicurius was looking pretty good. Not only does this recipe use Guinness in the chocolate pudding but it also reduces some Guinness into a syrup and then mixes it into whipped cream which is then placed on top of the pudding as if it were the bubbly head of a Guinness after freshly poured! How cool is that?
As far as pudding recipes goes, this one is pretty standard including eggs, sugar, cream, chocolate and of course the Guinness. This recipe is pretty easy but you are going to want to make sure that you do not boil the cream or turn the eggs into scrambled eggs when you add the hot cream to them. Just mix the cream into the eggs nice and slowly and everything will be fine. For a treat like this it really pays off to use a nice quality dark chocolate and if you save some of the chocolate flakes from when you chop it, you can use them as a garnish on the Guinness whipped cream topping.
Tip: If you do accidentally scramble the eggs and get little bits in your pudding or custard, you can run it through a fine meshed sieve to remove any large bits helping to ensure that it is nice and smooth.
This Guinness chocolate pudding is so amazingly smooth, creamy and decadently, chocolaty good!
Use some of the leftover egg white to make some coconut macaroons.
Guinness Chocolate Pudding
Guinness and chocolate combine to form something truly amazing in this pudding that is topped with a Guinness syrup whipped cream.
- 1 can Guinness Draught
- 3 cups heavy cream
- 7 ounces dark chocolate, finely chopped
- 8 large egg yolks
- 1 cup + 2 tablespoons sugar
- Pour the Guinness into a large bowl and wait a few minutes for the foam to subside.
- Mix half of the Guinness and 2 1/4 cups of heavy cream in a large sauce pan, heat over medium until bubbles just start to form, remove from heat, mix in the chocolate and let it melt.
- Mix the eggs and 1 cup of sugar in a large bowl and slowly mix in the Guinness mixture.
- Pour the mixture back into the sauce pan and cook over low heat until it thickens enough to coat the back of a spoon, about 15 minutes.
- Give the mixture 1 minute on high in the blender, run it through a fine mesh sieve, divide between glasses leaving 1 inch of space, cover in plastic and let chill in the fridge to set.
- Meanwhile, simmer the remaining Guinness and sugar over medium heat until it has reduced to about 1 tablespoon, about 15-20 minutes, and let cool.
- Beat the remaining cream until soft peaks are form, mix in the Guinness syrup and place on top of the Guinness pudding in the glasses.
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