Sunday, May 4, 2014
Guinness chocolate pudding
A delightfully decadent dessert with the rich flavor of chocolate and tangy undertones of Guinness.
0.25 can of Guinness
1 cup and 2 tbsp heavy cream
4 oz 60% Ghiradelli chocolate
4 egg yolks
1/3 cup sugar
Pour the Guinness and allow it to sit to stop foaming.
Mix the heavy cream with the Guinness. Heat until bubbles just start to foam. Add the chopped chocolate and let it melt. Stir it in.
Mix the egg yolks with the sugar and slowly temper the eggs with the Guinness mixture. Combine the two components.
Cook over low heat until it thickens to coat the back of the spoon. Blend in a blender for 1 minute then distribute into four glasses. Refrigerate. Serve with whipped cream.