Guinness Chocolate Pudding

I'm exhausted! I started training at Theo Chocolate last Monday, and have finished my first weekend of work, doing 3 eight-hour shifts and one more training day. I've been waking up before 9:30 every day. I'm exhausted from having absorbed so much information about chocolate, Theo, and our products. It's great and I love it, but I'm still mental so tired. Because on top of that, I've started on a new show. So I'm meeting new people everyday, memorizing a new script, and learning everything there is to know aobut chocolate. I had half a day off on Friday, and I had Sunday night off. So in honor of my new job, I made the Guinness Chocolate Pudding using our Dominican Republic Bar that's 84% chocolate!

Guinness Chocolate Pudding
from www.epicurious.com

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

-Special equipment: Six 8-ounce old-fashioned glasses

Directions:

1. In large nonreactive mixing bowl, whisk together egg yolks and sugar.

2. 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.

3.  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.) 

4. 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.

5. 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.

6. Beat remaining cream until soft peaks form. Add 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#ixzz1YZIjNks9

Notes:

- the 84% Dominican Republic Bar can be found at Whole Foods across the country! I personally suggest the regular 70% bar. 84% is really intense! 

- I burned up the syrup so it was complete unusable.

- I didn't use the glasses! I just used coffee mugs and small bowls. Soon I'll have nice ramikins, but alas....

Enjoy!