yield: Makes 6 servingsThis recipe was developed by Shane Philip Coffey, the chef at Alias restaurant on New York City’s Lower East Side.This rich and luscious dessert came about because I needed a special dessert for a St. Patrick’s Day tasting menu. I was on a mission to use my favorite beer, Guinness, something I consider to be one of Ireland’s gifts to the world.
As the 17th of March drew closer, I looked for inspiration at my favorite Irish pub in Manhattan. As I savored my pint, I saw a Guinness poster that said, “My Goodness, My Guinness!” It was like an angel sang in my ear: “What if you combined a dark chocolate pudding and Guinness, topped it with whipped cream lightly flavored with Guinness, and then put it in a glass to make it look just like a pint of the black?” After a few failed attempts, I got it just right.
Make the effort to find a good dark chocolate (about 70 to 72 percent cacao). The better the chocolate, the creamier the dessert. And, unless you have an Irish pub next door where you can pull it straight from the tap, a 14.9-ounce can of Guinness Draught works best.
- 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
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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