We spent this past weekend in Chicago, a city that takes St. Patrick’s Day almost as seriously as New Orleans takes Mardi Gras. The Saturday before St. Paddy’s Day they start the celebration by dying the Chicago River GREEN and not just a little green, a lot green. Think super hero slime green and you’ll get the idea. Anyhow, I’ve had St. Patrick’s Day on the brain a bit more than usual this year because of this Chicago trip. On Wednesday, I’ll be wearing green while serving this dessert.
I wanted to find a dessert that could be made equally well in your own kitchen or in the kitchen of a rental house as so many of you are out of town this week. I think this one fits the bill perfectly. You can make it tonight (Tuesday night, the 16th) and have it set overnight, or you can make it a few hours before dinner on the 17th. Enjoy!
I made this dessert yesterday- it’s not hard- and I highly recommend it! I found it on Epicurious with a 4 fork rating. *This recipe was developed by Shane Philip Coffey, the chef at Alias restaurant on New York City’s Lower East Side.
Chocolate Guinness Goodness
In the end this dessert will look just like a pint of Guinness Beer.
- 8 large egg yolks
- 1 cup sugar
- One 14.9-ounce can Guinness Draught
- 3 cups heavy cream- DO NOT SUBSTITUTE half and half!
- 7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped – it makes a difference so find the best chocolate you can!
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.
Happy St. Patrick’s Day!