We went to a friend’s Oscar party last night and the theme of the party was “This is Why You’re Fat.” We were encouraged to bring the most fattening/sinful concoction we could find. I found a recipe on Epicurious for Chocolate Guinness Goodness which contained no less than 16 egg yolks, 6 cups of heavy cream, 2 cups sugar, 2 cans Guinness and 14 oz. bittersweet chocolate (after doubling the recipe). Oh my! I figured this recipe was fattening enough to make the cut.
These would make a great dessert for a St. Patty’s Day party. The pudding has a deep, rich chocolate flavor and you might even get hints of coffee (which comes from the Guinness). The whip cream topping has a nice Guinness hint, but it’s overbearing. My husband declared them delicious!
To make 12 servings, buy a dozen 8 oz. canning jars. I made Guinness labels and adhered them to the jars using double-sided tape. Find the recipe below, which I slightly adapted from Epicurious, and my printable Guinness labels here:
Chocolate Guinness Pudding
adapted, slightly, from Epicurious
- 16 large egg yolks
- 2 cup sugar
- Two 14.9-ounce can Guinness Draught
- 6 cups heavy cream
- 14 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped
- 2 tablespoons powdered sugar
- 1 tablespoon vanilla extract
In large nonreactive mixing bowl, whisk together egg yolks and sugar.
Open can of Guinness and pour into large, heavy-bottomed saucepan (pour down side of cup to reduce foaming). Add 4 1/2 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. To test if the pudding has set, pour a small amount of pudding onto a small plate and refrigerate until set. Turn the plate upside down to see if the pudding has set. If the cold pudding runs off the plate, continue heating the pudding mixture a bit longer.
Pour pudding mixture into blender and blend on high for 1 minute. Divide pudding among 12 jars, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set (overnight, preferably).
Meanwhile, pour the other can of Guinness into small saucepan and bring to boil over medium heat. Reduce heat to medium heat and simmer, uncovered, until reduced to 2 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.
Beat remaining cream until soft peaks form. Mix in approximately 2 tbsp. powdered sugar and 1 tbsp. vanilla (or to taste). Add Guinness syrup and beat until combined. Using an ice cream scoop, carefully divide cream among 12 glasses of pudding and tap jar to smooth surface. Top with shaved chocolate and serve.
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