I haven't made a lot of sweets lately but since sweets seem to be the most popular posts in the blogging world, I can live vicariously. I try really hard not to have a lot of sweets "around the house". If they are here, they will somehow find their way onto a plate and then attach themselves to my body! I am working hard to detach some of those very items! There is one question that I must ask....Do folks really eat those decadent cakes smothered in frosting, sprinkled with candy bars, smothered again and topped with whipped cream and more candy? Or is it for fun? Don't get me wrong, I have made my share of gooey desserts and loved every bite but I am trying really hard not to wear my dessert around town!
I adopted a rule of thumb for myself. One small piece...one sliver...one bite, just to sample, then send it off to the neighbors or my husband's friends...they need the energy playing disc golf! That seems to be working for me....well, it was working until I decided that I JUST HAD to make this wonderful Chocolate Guinness Goodness...oh my. If you have to choose just one dessert to make for March, let it be this pudding. What a luxurious, delightfully creamy pudding....and so worth the calories in every bite! Let's just forget the calories.... I would make this again in a heartbeat and I know that I will for a special occasion...I sure hope that there is a special occasion around the corner.
This was the dessert that I was serving the night of the cremated chicken. All I can say is that the dessert more than made up for the disastrous main course.
The recipe is from Epicurious. It was developed by Chef Shane Coffey of Alias a restaurant in New York. I only made one change....I added chocolate shavings for a garnish...and I did search for a good chocolate with 70 to 72% cacao, as recommended.
Chocolate Guinness Goodness aka Pudding
Adapted from Epicurious: Chef Shane Coffey
Yield: 6 servings
8 large egg yolks, room temperature
1 cup sugar
14.9 oz can Guinness Draught (If the can isn't available, measure 15 oz from Guinness Draught in the bottle.)
3 cups heavy cream
7 oz bittersweet chocolate (70-72% cacao), finely chopped
Chocolate shavings for garnish.
Whisk together the egg yolks and sugar in a large nonreactive bowl. Set aside.
Pour the beer slowly into a 4-cup measuring cup. Pour down the side to reduce the foaming. Pour half (7/8 cup) into a heavy-bottomed 3-quart saucepan. Add 2 1/4 cups heavy cream and whisk to combine. Set the pan over medium heat, whisking occasionally, until bubbles just begin to form at the edges. Remove from heat, add the finely chopped chocolate and whisk until smooth.
Slowly pour the hot chocolate mixture into the egg and sugar mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan. Over medium heat, cook the mixture, whisking steadily until the mixture thickens and coats the back of a spoon, about 15 minutes.
Pour the pudding into a blender and blend on high for 1 minutes. Divide the pudding among the serving glass or bowl leaving one inch of head space at the top. Cover with plastic wrap and refrigerate until chilled and set.
While the pudding is setting up, make the topping. Pour the remaining Guinness into a small saucepan and bring to a boil over medium heat. Reduce the heat to low. Simmer the beer, uncovered, until reduced to 1 Tablespoon, about 20 minutes. Pour the syrup into a small bowl to cool.
Beat the remaining cream until soft peaks form. Add the cooled Guinness syrup and beat until combined. Divide the cream among the six puddings, sprinkle with shaved chocolate and serve.
I am sharing today at Full Plate Thursday hosted by Miz Helen and the Four Seasons Blog Hop hosted by Turnips 2 Tangerines.