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Guinness Chocolate Goodness


So a week or so before St. Patrick's Day I was browsing epicurious on my iPhone and came across a recipe for Irish Beef Stew (recipe) and the recipe I'm going to be posting today, Guinness Chocolate goodness (original recipe). Despite the fact that the holiday was over a week ago, I didn't get around to actually making this until Thursday night, or at least the pudding part. Basically, it's a Guinness-flavored chocolate pudding with whipped cream with a little sugar and Guinness syrup (Guinness stout reduced over heat) added in. In a word, this was FANTASTIC. It was insanely rich and creamy and just amazing! Here's a Hipstamatic shot of it:

So without further ado, here's the slightly modifed recipe.


Guinness Chocolate Goodness

yield: Makes 3 servings (4 if you stretch it out a little bit)


  • 4 large egg yolks
  • 1/2 cup sugar
  • half a can Guinness Draught (help yourself, drink the rest!)
  • 1 1/2 cups heavy cream
  • 3 1/2 ounces dark chocolate (I used a single 98% cacao bar), finely chopped


In a glass or stainless steel mixing bowl, whisk together egg yolks and sugar.

Slowly pour Guinness into measuring cup, pouring down the side to reduce head from forming. Pour half a cup of the draught into sauce-pan. Add about 1 1/3 cup heavy cream (reserving 2/3 cup for the whipped cream) and whisk to combine. Heat pan over medium 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 the back of spoon, about 15 minutes (I did it the full 15 minutes, but the mixture was about as thick as it was going to be after about 8-10). Using a blender or emersion blender, blend on high for 1 minute. Divide pudding into Irish coffee glasses, leaving room for the whipped cream. Cover with plastic wrap and chill in fridge. I left the glasses in the fridge over night.

Meanwhile, pour remaining Guinness (about half a cup or so) into a small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1—1 1/2 tsp. Pour syrup into a small bowl and let cool.

Beat the remaining cream (2/3 cup) and a couple teaspoons sugar until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among the glasses of pudding and serve.