This will complete a St. Patrick’s Day feast of Corned Beef and Cabbage rather luxuriously. Be warned: This is a very rich dessert.
Chocolate-Guinness Pots de Crème
Servings: 4
228.5 calories, protein 5.5g, fat 22.5g, net carbs 3.7g
1/2 cup Guinness Draught (not Extra Stout)
3/4 cup organic heavy cream
1/4 teaspoon vanilla extract
1/3 cup confectioners Swerve sweetener (powdered erythritol)*
3 ounces Scharfen Berger’s unsweetened baking chocolate, finely chopped
3 large free range egg yolks (45 grams, if you’re picky)
Tiny pinch of sea salt.
Separate the egg yolks into a small bowl. Place in a larger bowl of medium-warm water to bring the yolks up to room temperature.
In a medium saucepan over medium heat, combine Guinness, heavy cream, vanilla extract, and sweetener, stirring until sweetener dissolves. Bring to a low simmer, meaning there are just a few tiny bubbles along the edge of the saucepan.
Take saucepan off heat, add chopped chocolate, stir a few times, and let sit 5 to 10 minutes, until chocolate is melted. Whisk until smooth.
In a large bowl, whisk egg yolks until smooth. Add a tiny pinch of salt. Slowly stir in Guinness-chocolate mixture, whisking constantly, to temper the egg yolks. Return mixture to saucepan and return to medium heat.
Cook, whisking constantly, until mixture has thickened, about 4 minutes. Do not overcook, or the custard will separate. you’ll be able to tell that the mixture has thickened by how the surface changes from a thin liquid to something thicker that moves a bit more slowly. It’s a learned thing, but again…don’t overcook
Remove from heat and divide among 4 ramekins or dessert glasses. Cover each in plastic wrap and chill until set, 2 to 3 hours.
Serve with a dollop of hand-whipped cream.
Sláinte, my friends.
☘️
*If not eating low carb, use 1/3 cup powdered sugar.