Beer is routinely used to braise poultry and other meats, but rarely is it incorporated in desserts. New York Chef Shane Coffey developed a chocolate-based dessert with an unusual ingredient, Guinness. His inspiration for this creamy concoction came to him as he was sipping a pint at his favorite Irish pub. 

Chocolate Guinness Goodness from Epicurious.com 

Ingredients: 

 

8 large egg yolks

1 cup sugar

1 14.9-ounce can Guinness Draught

3 cups heavy cream

7 ounces bittersweet (70 to 72% cacao) chocolate, finely chopped

 

 

Method:

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

Slowly pour Guinness into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of the Guinness (about 7/8 cup) into heavy-bottomed 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 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.) 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 a small saucepan and bring to a 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.

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