Chocolate Stout Pudding

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The countdown is on to St. Patrick’s Day (its a mere one week from today) so what better way to kick off the week with a truly decadent dessert? Whether you are Irish by birth or by association, this is the season when everyone is a wee bit Irish and nothing is more Irish than Guinness Stout. Guinness is great on its own but when combined with chocolate it only gets better.

This rich pudding, adapted from Food 52, takes decadence to a whole new level. Two types of chocolate combine with cream, milk and Guinness Stout to take a classic kid’s treat and make it swoon worthy for adults. (Of course, in my house kids of all ages love it).

The pudding really is rich, so much so that I like to keep the portions small and of course top them with a dollop of whipped cream (to cut the richness??!!??). It is good served cold but I also like it slightly warm–it reminds me of the rich hot chocolates I’ve enjoyed in Eastern Europe. But after just one bite, regardless of the temperature or the season, you’ll never go back to instant pudding again!

GUINNESS STOUT PUDDING

tablespoons unsweetened cocoa powder

2/3 cup sugar

tablespoons cornstarch 

1/8 teaspoon kosher salt

teaspoon espresso powder

1 1/2 cups heavy cream

cup milk

1/2 cup Guinness stout

4large egg yolks  

1 tablespoon brown sugar

1 tablespoon vanilla extract

3 ounces good quality smooth dark chocolate, broken into pieces

tablespoon unsalted butter 

  • Combine the cocoa, sugar, cornstarch, salt, and espresso powder in a small bowl. Set aside.
  • In a medium saucepan set over low heat, warm the cream on medium-low until just steaming.
  • Stir in the cocoa mixture and continue stirring until sugar is dissolved, about 3 minutes.
  • Add milk and stout to the pan. Increase heat to medium and cook until the mixture is very hot but not simmering.
  • While liquid is heating, in a medium bowl, whisk together the egg yolks, the brown sugar, and the vanilla extract.
  • When chocolate mixture is hot, use a ladle and gradually drizzle about 1 cup of the milk into the egg mixture while constantly beating the eggs with a whisk. You do not want the eggs to curdle rather you want them to become emulsified into the milk mixture.
  • When the milk and eggs have been thoroughly combined, pour the tempered egg mixture back into the saucepan.
  • With the heat still at medium and stirring constantly, cook until the mixture is thick and slightly bubbly but not simmering; about 10 minutes.
  • Move the saucepan off the heat. Add in the chocolate pieces and butter and stir until completely melted.
  • Let cool slightly then pour into individual serving dishes.
  • Cool completely or serve slightly warm topped with whipped cream if desired.

Serves 6

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