JUST WHEN you think Guinness can't get any better...
You'd often hear of someone washing down their Sunday roast with a pint of the black stuff, but this recipe takes that expression to brave, chocolatey new places.
Chef Shane Philip Coffey was struck by genius when he brought chocolate and Guinness together to make these incredible Chocolate Guinness Goodness puddings-- especially the clever decoration which makes it look like the real thing!
The mouthwatering photo doesn't do it justice, however-- you'll have to try it yourself to get the full effect.
So without further ado...
Makes: 6 Servings
Before you start, you'll need:
8 large free-range egg yolks
1 cup of sugar
3 cups of heavy cream
7 ounces dark chocolate (70 to 72% cacao) chocolate, finely chopped or grated
Six 8-ounce pint-like glasses
One pint of Guinness (Or a 14.9-ounce can of Guinness Draught will do!)
How to make it:
Whisk egg yolks and sugar together in large steel mixing bowl.
Open your can of Guinness and slowly pour into 4-cup measuring cup-- remember to pour it down the side to reduce foaming. Pour half of the Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan.
Add 2 1/4 cups of cream and whisk together with Guinness. Set over medium heat, whisking occasionally until bubbles can be seen forming at edges. Remove from heat as soon as bubbles form, add chocolate, and whisk together until smooth.
Pour hot chocolate mixture carefully into eggs and sugar mixture, whisking constantly to prevent curdling. Add entire mixture to saucepan and set over moderately low heat.
Whisk constantly while heating until mixture thickens and coats back of spoon-- this will take about 15 minutes. The mixture will look separated at this point, don't worry!
Pour mixture into blender and blend on high power for 1 minute. Divide pudding among glasses, making sure you leave at least 1 inch of space at top of each for white head.
Cover with plastic wrap and refrigerate until chilled and set.
While the puddings chill, pour the remaining Guinness into a small saucepan and bring to boil over medium heat. Reduce heat and simmer, uncovered, until reduced to amount equalling to 1 tablespoon-- this will take about 20 minutes. Pour the syrup into small bowl and let it cool.
Beat the remaining cream until soft peaks form. Add the Guinness syrup and whisk until combined. Divide the cream among the six glasses of pudding, until it looks like a pint of the black stuff, and serve!