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Author Notes: This one’s for the chocoholics, and is inspired by my Chocolate Stout Cake recipes here in the Food52 archives. - mrslarkin
Food52 Review: This pudding has such depth of flavor that your taste buds dance with joy as you savor each bite that goes down. It has just the right amount of sweetness. - Monita
Serves 4 or 5
- 5 tablespoons unsweetened cocoa powder
- 2/3 cup plus 1 tablespoon turbinado sugar
- 2 tablespoons corn starch, sifted
- 1/2 teaspoon espresso powder
- 1/8 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 1/2 cup Guinness Stout
- 1 cup skim milk
- 4 large egg yolks (pull off any white bits with a little spoon)
- 1/2 teaspoon vanilla extract
- 2 ounces good-quality smooth dark chocolate, broken into pieces
- 1 tablespoon unsalted butter, softened
- Whipped cream for topping the pudding
- Place cocoa, 2/3 cup turbinado, sifted corn starch, salt and espresso powder in a bowl. Stir to combine. Set aside.
- In a medium sized saucepan, heat the cream on medium-low until just steaming.
- Stir in the cocoa mixture and continue mixing until sugar is dissolved, about 3 minutes.
- Add milk and stout to the cocoa/cream. Increase heat to medium. Let mixture get good and hot.
- While liquid is heating, in a medium bowl, whisk together the egg yolks, 1 tablespoon turbinado sugar and vanilla. *Cook's Tip: Place a damp paper towel under your egg yolk bowl so it doesn't slip around the counter as you whisk.
- When cocoa/cream is hot, take about a cupful and drizzle it into the egg mixture, all the while whisking the eggs like mad. This is called tempering the eggs, so you don't end up with scrambled eggs, which would be yucky in your pudding. Here's where the damp paper towel trick comes in handy.
- Pour the tempered egg mixture into the saucepan to join the pudding party. With the heat still at medium, stir continuously until really thick and pudding-y, about 10 minutes. Small bubbles are okay, but you don't want it to boil, so adjust the heat if necessary.
- Move the saucepan off the heat. Stir in the chocolate pieces until melted. Stir in the butter.
- Let cool slightly and pour into small ramekins. You can choose to cover your puddings with plastic wrap -- I choose not to. Chill for a few hours or serve slightly warm, with whipped cream.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Beer
- This recipe was entered in the contest for Your Best Pudding