Guinness Chocolate Créme is an indulgence of quiet sophistication — a velvety dessert where dark cocoa and the gentle bitterness of Guinness intertwine effortlessly. Its depth is balanced by a restrained sweetness, allowing the rich malt notes to linger with elegance rather than excess. Each spoonful feels considered and refined — a dessert that captures the essence of a perfectly poured stout, reimagined as something luxuriously soft, dark, and undeniably grown-up.
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Prepare
Chill
Serving
Ingredients
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360ml whole milk
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120ml double cream
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120ml Guinness (or a refined dry Irish stout of your choosing)
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100g caster sugar
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30g unsweetened cocoa powder
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2 tbsp cornflour
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¼ tsp fine sea salt
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85g dark chocolate (60–70%), finely chopped
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1 tsp vanilla extract
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Optional: ½ tsp instant espresso powder or a dash of coffee liqueur, for added depth
To Finish
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Lightly whipped cream or a spoonful of mascarpone
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Shavings of dark chocolate or cocoa nibs
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A scattering of crushed pretzels or roasted peanuts
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A delicate drizzle of salted beer caramel or reduced stout syrup
Method
I. A Silken Foundation
In a heavy-based saucepan, whisk together the sugar, cocoa powder, cornflour, and a pinch of fine salt until evenly combined. Gradually pour in the milk and cream, whisking continuously to achieve a perfectly smooth base, free from any lumps. Introduce the Guinness, along with the optional espresso, allowing the flavours to gently intertwine.
II. Gentle Transformation
Place the pan over a moderate heat, stirring steadily as the mixture begins to warm. In time, it will thicken into a glossy, luxurious custard — soft bubbles rising to the surface, ribbons forming with each stroke of the whisk. Once this consistency is reached, remove from the heat and fold in the chopped dark chocolate and vanilla, stirring until fully melted and exquisitely smooth.
III. To Set or Serve
Pour the pudding into elegant ramekins, glass jars, or cups of your choosing. Allow to chill for 2–4 hours for a delicately set finish, or serve warm for a more indulgent, molten texture. Finish with a flourish — softly whipped cream, fine shards of chocolate, or a scattering of something crisp for contrast.
Helpful Tips
Refined Variations & Finishing Touches
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For a plant-based interpretation, substitute with full-fat oat milk and a high-quality dairy-free dark chocolate, preserving the pudding’s signature silkiness.
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Introduce warmth and intrigue with a whisper of cinnamon and a subtle hint of cayenne, evoking the depth of Mexican chocolate.
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For a more spirited finish, fold a touch of Irish cream or a measure of bourbon into softly whipped cream.
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Layer with crushed biscuits to create elegant pudding parfaits, offering both texture and visual charm.
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Alternatively, explore deeper malted notes by replacing Guinness with a chocolate stout or a well-rounded coffee porter.
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Decadent Guinness Chocolate Créme
Ingredients
Method
-
In a heavy-based saucepan, whisk together the sugar, cocoa powder, cornflour, and a pinch of fine salt until evenly combined. Gradually pour in the milk and cream, whisking continuously to achieve a perfectly smooth base, free from any lumps. Introduce the Guinness, along with the optional espresso, allowing the flavours to gently intertwine.
-
Place the pan over a moderate heat, stirring steadily as the mixture begins to warm. In time, it will thicken into a glossy, luxurious custard — soft bubbles rising to the surface, ribbons forming with each stroke of the whisk. Once this consistency is reached, remove from the heat and fold in the chopped dark chocolate and vanilla, stirring until fully melted and exquisitely smooth.
-
Pour the pudding into elegant ramekins, glass jars, or cups of your choosing. Allow to chill for 2–4 hours for a delicately set finish, or serve warm for a more indulgent, molten texture. Finish with a flourish — softly whipped cream, fine shards of chocolate, or a scattering of something crisp for contrast.
Notes
- For a plant-based interpretation, substitute with full-fat oat milk and a high-quality dairy-free dark chocolate, preserving the pudding’s signature silkiness.
- Introduce warmth and intrigue with a whisper of cinnamon and a subtle hint of cayenne, evoking the depth of Mexican chocolate.
- For a more spirited finish, fold a touch of Irish cream or a measure of bourbon into softly whipped cream.
- Layer with crushed biscuits to create elegant pudding parfaits, offering both texture and visual charm.
- Alternatively, explore deeper malted notes by replacing Guinness with a chocolate stout or a well-rounded coffee porter.
Discover more from Hartwell Kitchen with Flora Ashbury
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