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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Sunday, March 17, 2013

Happy St. Patrick's Day! Guinness Chocolate Pudding


We didn't do much to celebrate our Irish heritage today except drink some stout and Irish cider and put Guinness in all our food.  For dinner, Guinness-braised pot roast with mashed potatoes.  For dessert, Guinness chocolate pudding in mini beer glasses.



Luckily, due to Matt's beer habit/hobby we have lots of little beer sample glasses and they were perfect for this dessert.  



I halved the recipe on Epicurious and ended up with 3 full servings and one small serving that was badly poured with too much "foam". 


To make 6 servings, follow the Epicurious recipe and use a full can of Guinness. Halving it isn't easy, but can be done.  Here's what you need for 3.5 portions:



4 large egg yolks
1/2 cup sugar
1/2 a 14.9-ounce can Guinness Draught
1.5 cups heavy cream
3.5 ounces high-quality bittersweet chocolate 
(70 to 72% cacao) 



First separate the eggs.  You can save the whites or discard them.  this is about the worst egg-separating job I've ever done but it all worked out.  



Add the sugar to the eggs and mix well to combine.



Pour the Guinness into a large measuring cup, pouring slowly down the side of the glass to minimize foaming.  



Heat about 1/2 cup of Guinness and a little over a cup of cream in a medium saucepan.  Heat over medium, whisking occasionally, until the mixture is hot and small bubbles form at the edges.  



Finely chop the chocolate.  



Once the cream is hot, remove from heat and mix in the chocolate, whisking until melted and smooth.



Add a bit of the warm chocolate mixture to the egg and sugar mixture, whisking quickly to make sure the eggs don't curdle.  



Slowly add the rest of the chocolate mixture to the eggs and whisk.



Return the chocolate and egg mixture to the pan and cook over low heat, whisking constantly, for about 15 minutes.



The mixture will thicken slightly and coat the back of a spoon.  



Now, I used an immersion blender for this next step but you can use a regular blender.  If you have an immersion blender, pour the pudding into a large measuring cup and mix with the immersion blender for one minute.  



Pour the pudding into small beer glasses, cover with plastic, and refrigerate for about an hour until set. 



Meanwhile, take about 1/2 cup of the remaining Guinness and bring to a boil in a small saucepan.  Reduce to a simmer and cook about 20 minutes until reduced to about a tablespoon of thick syrup.



Set the syrup in a small bowl to cool.


Whip the remaining 1/2 cup of cream with electric beaters until soft peaks form.  



Beat in the Guinness syrup.  It is a little bitter but is nice with the rich cream.  You could add a little sugar if you wanted, but the pudding is sweet enough.  


Top the cooled, set puddings with a "head" of Guinness whipped cream.  


Happy St. Paddy's Day!  




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