Chocolate Guinness Goodness

Puddings is a category of desserts that I have really taken a liking to.  I love the way everything starts off as a liquid and then once you add the egg yolks it slowly transforms into a beautiful silky textured goodness.  I also love how with most homemade pudding, a little can go a long way.  Just a few ounces of rich creamy chocolate is all you need after a meal.
This dessert is a fun one because it adds the element of beer.  Beer and chocolate, really?  The guinness really helps even out the sweetness of the chocolate and give a more mellow laid-back taste.  I did make a few adjustments to the recipe below.

1.  I added an Irish Cream Whip Cream to the top of each pudding verses the Guinness cream.
2.  I didn't have enough whipping cream so I used 1 cup whipping cream and 1 1/4 cup half and half.
3.  I would divide it among 8-10 glasses.  I served this to 8 adults and we still had a bit left over.


Ingredients: 
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 (about 1 cup)

Directions:

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 about 1/2 cup of  hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return egg 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. I didn't do the above.

Beat remaining cream until soft peaks form. Add Irish Cream or Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.


Read More http://www.epicurious.com/recipes/food/views/Chocolate-Guinness-Goodness-234304#ixzz1GzcS9Yb0

P.S.  Another great dessert with that leftover Guinness is Guinness floats.  I know you are thinking beer and ice cream, no way!  But it is really, really good.  The only stipulation is that you have to get good vanilla ice cream, with the little vanilla flakes in it.  No cheap stuff.  Try it, you'll like it :)