Chocolate Guinness Pudding with Baileys Whipped Cream

Sunday Dinner

Guinness and Cheddar Cheese Spread

Whiskey Glazed Corned Beef
Cabbage Gratin
Parslied Potatoes

Chocolate Guinness Pudding with Baileys Whipped Cream

I know, I know… St. Patrick’s Day was yesterday, but this is the Sunday closest to the holiday, and I wanted to get my corned beef dinner fix. I shared several of the recipes on the menu last year, so there are links to those above.

In the last few years, we have enjoyed this cake for dessert, but the weather has been unseasonably warm and beautiful, and I have been spending more time outdoors than in the kitchen. Having said that, I wanted to have a dessert that was quick to put together, and of course, it needed an Irish twist.

At first, putting stout in pudding might not seem like a good idea, but like these cookies, it works. The stout lends a tasty mocha flavor to the chocolate pudding. I lightened up the original recipe, which called for 2 ¼ cups of heavy cream. I used some half-and-half and a bit of cornstarch to keep a nice consistency and to cut the fat and calories. I also feel that a serving size of eight, rather than six, is plenty generous. Even with the lightened version, it is still rich and decadent. The original recipe also called for Guinness in the whipped topping, but I think a little Baileys Irish Cream in the whipped cream is nice. Sláinte!

Sunday Dinner one year ago

Chocolate Guinness Pudding with Baileys Whipped Cream

By Nicole Prep: 20 minsCook: 25 minsRefrigeration Time: 8 hrsTotal: 8 hrs 45 mins Servings: 6 Sink your spoon into this Chocolate Guinness Pudding and you will never know that it is lighter in fat and calories

Ingredients 

For the Pudding

• 8 extra large egg yolks
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• ¾ cup plus 2 tablespoons Guinness, extra stout or draught
• 1 ¼ cup heavy cream
• 1 cup half-and-half
• ½ teaspoon espresso powder
• 7 ounces high-quality semisweet chocolate, finely chopped
• ½ teaspoon pure vanilla extract

For the Cream Topping

• 1 cup heavy cream, chilled
• 1 tablespoon Baileys Irish Cream liqueur
• 1 tablespoon granulated sugar

Instructions 

For the Pudding

1. In a large bowl, whisk together the egg yolks, sugar, and cornstarch; set aside.
2. Pour the Guinness, heavy cream, half-and-half, and espresso powder into a heavy bottomed 3-quart saucepan; whisk to combine. Cook over medium heat, whisking occasionally, until bubbles appear at the edges of the pan. Remove from the heat, add chocolate, and whisk until smooth and chocolate is completely melted.
3. Slowly temper the egg yolk mixture by whisking in ½ cup ladles full of the chocolate-cream mixture at a time. Return the mixture to the saucepan and cover over medium-low heat, whisking constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes. Remove from the heat and stir in the vanilla. If pudding looks curdled, blend using an immersion blender or carefully with a stand blender until smooth.
4. Divide pudding into 6-8 serving glasses or dishes, leaving at least 1-inch of space at the top for the cream. Refrigerate until chilled and set.

For the Cream Topping

1. In a large chilled bowl, beat the cream, Baileys, and sugar until soft peaks form. Top each pudding cup with cream and serve. Enjoy!

Nutrition

Calories: 786kcal, Carbohydrates: 60g, Protein: 10g, Fat: 56g, Saturated Fat: 33g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 0.03g, Cholesterol: 376mg, Sodium: 64mg, Potassium: 356mg, Fiber: 3g, Sugar: 52g, Vitamin A: 1817IU, Vitamin C: 1mg, Calcium: 154mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.