Supermarkets and bakeries might try to convince you to buy the bright green iced cakes and the sparkly shamrock adorned cupcakes, but the only acceptable dessert on St. Patrick's Day is a freshly poured pint. ..a freshly poured chocolate stout pudding pint that is.
I used Mill Street's Cobblestone Stout as the base for this chocolate stout pudding and dressed it up as a dessert pint by topping it with stout whipped cream. If you want something cake-y I recommend you try this stout chocolate cake recipe - it's still one of the most decadent cakes I've ever made.
Cobblestone Stout Chocolate Pudding
Yield: 40 oz, two pints or six servings if you have to share
- 4 eggs
- 1 cup sugar
- 1 cup stout
- 2 1/4 cups milk
- 2 tablespoons cornstarch
- 7 ounces bittersweet chocolate
- 1 cup 35% cream
- 1/3 cup powdered sugar
- 2 tablespoons stout
In a large bowl combine sugar and eggs, set aside. Carefully pour stout in a heavy saucepan, add milk, cornstarch and cook over medium heat whisking occasionally until mixture starts boiling. Remove from heat; add chocolate and whisk until smooth. Add chocolate mixture to the egg mixture slowly, whisking constantly so the eggs don't curdle. Once combined, pour mixture back into the saucepan and cook over low heat, whisking occasionally, until thick (about 10 minutes). Divide into serving bowls or cute mini beer glasses, cover with plastic wrap and chill for an hour before serving.
To make the whipped cream, add all whipped cream ingredients to a stand mixer, whip on high until soft peaks form, about 3 minutes.