St Patrick’s Day can only mean one thing in our household: Guinness Chocolate Pudding! It is rich, decadent and divine! The malt flavour of Guinness complemements the bitterness of the dark chocolate. Topped with a lightly whipped salted cream flavoured with Baileys gives you one of the most most luxurious desserts you will ever make. And in such a short space of time too as it is very simple and quick to make.
I started this tradition when living abroad and now I can’t get away with it now we are back home in Ireland. When you are living away you have to make it home from home. So I started having St Patrick’s Day parties every year. My Paddy’s Day parties became well known in our area in Spain, so much so our guests would start looking for green attire months in advance. It made us feel more connected with Ireland on St Patrick’s Day not to mention feeling proud to be Irish.
My Guinness Chocolate Pudding was the one dessert all my friends looked forward to along with a few others (another recipe, another day!). I tripled the recipe to pour into mini cups so there’d be enough for everyone. This recipe serves 6 good sized portions but as it is rich you could stretch it to 10 portions.
If you don’t love Guinness then think again. The characteristic Guinness taste disappears once it is combined with the melted chocolate and infact heightens the chocolate taste to give an enhanced chocolate dessert. The whipped salted Baileys cream adds a lighter touch to the dessert and once you dip into the chocolate layer you will know why!
WARNING: Seriously addictive!
Guinness Chocolate Pudding With Salted Baileys Cream
- 250g 70% dark chocolate drops
- 100g unsalted butter
- 4 egg yolks
- 50g coconut sugar or brown cane sugar
- 120ml Guinness
- 250ml double cream
For the topping
- 150ml whipping cream
- ¼ teaspoon sea salt, ground finely
- 80ml Baileys Irish Cream
- Make sure you have a heat proof bowl and saucepan to fit and fill ¼ full of water.
- Bring the water to a simmer and place the bowl on top.
- Add the chocolate drops and butter to the bowl and melt over the heat, stirring continuously.
- In a separate bowl whisk the egg yolks and sugar until well combined.
- Add the Guinness to the chocolate whisking until well combined.
- Add the egg mixture and mix well stirring for 4 minutes over the low heat stirring continuously. Remove from the heat and leave to cool for 5 minutes.
- Pour into glass pots leaving about 2 inches at the top for the cream topping. Allow to set in the fridge for an hour before adding the topping.
- To make the topping, add the cream to a bowl with the salt and whip until just stiff. Add the baileys to the cream and whip until thick.
- Top the Guinness chocolate pudding with the baileys cream and grate with dark chocolate. Return to the fridge for at least an hour to chill before serving.