Chocolate Guinness Pudding with Baileys Whipped Cream

serves 6-8


For the Pudding

8 extra large egg yolks

1 cup granulated sugar

1 Tablespoon cornstarch

3/4 cup + 2 Tablespoons Guinness, extra stout or draught

1 1/4 cup heavy cream

1 cup half-and-half

1/2 teaspoon espresso powder

7 ounces high-quality semisweet chocolate, finely chopped

1/2 teaspoon pure vanilla extract


For the Cream Topping

1 cup heavy cream, chilled

1 Tablespoon Baileys Irish Cream Liqueur

1 Tablespoon granulated sugar


For the Pudding

In a large bowl, whisk together the egg yolks, sugar, and cornstarch; set aside.


Pour the Guinness, heavy cream, half-and-half, and espresso powder into a heavy bottomed 3-quart saucepan; whisk to combine. Cook over medium heat, whisking occasionally, until bubbles appear at the edges of the pan.  Remove from the heat, add chocolate, and whisk until smooth and chocolate is completely melted.


Slowly temper the egg yolk mixture by whisking in 1/2 cup ladles full of the  chocolate-cream mixture at a time.  Return the mixture to the saucepan and cover over medium-low heat, whisking constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.  Remove from the heat and stir in the vanilla. If pudding looks curdled, blend using an immersion blender or carefully with a stand blender until smooth.  


Divide pudding into 6-8 serving glasses or dishes, leaving at least 1-inch of space at the top for the cream.  Refrigerate until chilled and set.


For the Cream Topping

In a large chilled bowl, beat the cream, Baileys, and sugar until soft peaks form.  Top each pudding cup with cream and serve.  Enjoy!


Printed from thegalleygourmet.net