Guinness Chocolate Pudding Recipe for St. Paddy’s Day

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Luck of the Irish

This rich and luscious dessert by Chef Shane Coffey, came about because he needed a special dessert for a St. Patrick’s Day tasting menu.   Using Guinness as his inspiration, he combined dark chocolate pudding and Guinness, topped it with whipped cream lightly flavored with Guinness, and then put it in a glass to make it look just like a pint of the black.

As we routinely remind you, make the effort to find a good dark chocolate (about 70 to 72 percent cacao). The better the chocolate, the creamier the dessert. And, unless you have an Irish pub next door where you can pull it straight from the tap, a 14.9-ounce can of Guinness Draught works best.

Chocolate Guinness Goodness


8 large egg yolks

1 cup sugar

One 14.9-ounce can Guinness Draught

3 cups heavy cream

7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped

Special equipment: Six 8-ounce old-fashioned glasses


In large non-reactive 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 ¼ 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.

photo courtesy of Gourmet Magazine

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