The trick to this is that the recipe is made almost entirely in a blender with just a minute or two of heating on the stove-top. It literally takes 5 minutes to prep, and then you just pop it in the fridge and let it set into a thick, rich little chocolate dessert, somewhere between pudding and mousse.
You can make this a day or two in advance, leaving you with plenty of time to prepare for your guests. I love serving this in little espresso cups; I find that it's the perfect sized portion after a long, heavy meal.
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Dark Chocolate Guinness Pots de Creme
1/2 cup heavy cream
3/4 cup Guinness Extra Stout
2 cups (12oz) semisweet chocolate chips
4 large eggs
1/2 teaspoon kosher salt
Whipped cream, for serving
Prepare 8 small ramekins or espresso cups by lining up on a cookie sheet (for easier handling). Combine heavy cream, Guinness, and vanilla in a medium saucepan over low heat and let simmer just until small bubbles start to form on the sides. Remove from heat.
In a blender, combine the chocolate chips, eggs, and salt and blend for 1 minute until the chocolate is completely chopped. Pour in the hot cream mixture, cover and blend again for 2-3 minutes, until the chocolate is completely melted and the mixture is thick and silky.
Divide mixture into espresso cups or ramekins, cover with plastic wrap, and place in refrigerator to chill for at least 4 hours and up to 2 days.
Serve topped with whipped cream.