Chocolate Guinness Pudding

Because you can never have too much chocolate and since it is St. Patrick's Day, I thought a fun follow up to the Corned "Beef" Seitan would be a rich, creamy Chocolate Guinness Pudding.

The original recipe came from Epicurious but I have adapted it since I'm not eating eggs or dairy.

You can find the original recipe at the link above, should you want it.

To make the vegetarian version you will need:

Egg replacer equivalent to 8 egg yolks

1 cup of sugar

one 14.9 can/bottle of Guinness Draught

2 1/4 cups of vegan cream

7 ounces of bittersweet or semisweet chocolate

1 can of whole-fat coconut milk

You'll also need six old fashioned glasses (I used juice glasses because that's what I had on hand).

In a large bowl, whisk up your egg replacer. Then add sugar and whisk until combined.

Open up your Guinness and slowly pour it into a measuring cup. Be sure to pour it down the side of the measuring cup to keep it from foaming. 

Pour about half of the Guinness into a 3-quart saucepan. Add the "cream" and whisk to combine. Turn the heat up to medium and heat until bubbles begin to form at the edges. Stir it occasionally.

Remove it from the heat and add the chocolate. Whisk it together until it's smooth. 

Since you're not using eggs, return it to the heat and pour your egg replacer and sugar mixture into the beer and cream mixture. (If you were using real eggs, you'd want to pour a little of the hot beer-chocolate mixture into the eggs and sugar so that the eggs wouldn't curdle - because no one likes scrambled eggs in their chocolate.)

Turn the heat down to medium low and cook, whisking constantly, until it thickens and can coat the back of a spoon. This should take about 15 minutes.

Remove from heat and pour into your glasses. Leave at least one inch of space at the top of each glass. Cover with plastic wrap and chill in the fridge until cold and set.

So, that's half of the process. 

Next you're going to make a Guinness whipped cream to top off your pudding...you know, so they look like little glasses of Guinness. Isn't that super cute?

Pour the rest of your beer into a saucepan and bring it up to a boil over medium heat. Reduce heat to medium low and simmer, uncovered until reduced to 1 TBSP. This will take just about 20 minutes. Pour it into a small bowl and let it cool.

The original recipe tells you to whip up 3/4 of a cup of cream until soft peaks form BUT vegan cream substitutes don't whip so....you're going to have to use the fat part of coconut milk. Before you even star, be sure your coconut milk has been refrigerated. You may also want to put your mixing bowl and the beaters into the freezer.

You'll need one can of coconut milk but you don't want the water. To drain out the water, poke two holes in the bottom of the can and drain over a bowl or your sink. Once the water is removed, open the can and scoop out the fat part.

You'll want to move quickly, so that the coconut milk doesn't get too warm to whip.

Whip up the coconut milk fat in your chilled bowl. Be sure not to over whip. Coconut milk fat will break down if you whip it too much, so be sure to treat it gently.

Once your coconut milk is whipped, fold in the Guinness syrup you made earlier. Your whipped cream is only going to hold up for an hour or two, as long as it stays chilled. I suggest making this right before you are going to serve your pudding.

Top each glass of pudding with your Guinness whipped cream and enjoy!

Photo from Epicurious.com