Gary cooks

Chocolate Guinness with Sablé

Preparation time:
20-30 mins
Cooking time:
Approx. 20 mins
Serves:
Up to 6

I love this dish. I’ve had it on my menus for many years now and it is a cracker for all the chocolate and Guinness lovers out there. I like to pair it with a little classic sablé biscuit but any kind of cookie or biscuit will do as it’s something with texture that you’re after. The key thing though is to make sure the biscuit is as plain as possible as you really want the chocolate and Guinness to shine. I like to use Valrhona chocolate but there are many cracking types out there. You make it with the one you love. The key marker is the %.

  • Ingredients

    For the Chocolate Guinness:
    • 8 large free-range egg yolks
    • 200g caster sugar
    • 1 can Guinness
    • 695ml heavy cream
    • 200g 74% Valrhona chocolate buttons (See Tip 2 in Chef's notes)
    Sablé Biscuits:
    • (Makes 25 or so biscuits)
    • 200g soft flour
    • 150g butter, cubed
    • 100g icing sugar
    • pinch of salt
    • 2 large free range egg yolks
    Planning Ahead:
    • Sablé biscuits can be made in big batches as they freeze well. Don’t be afraid to make a decent batch so you don’t end up making both things each time you fancy the chocolate Guinness.
  • Method

    For the Sablé:
    • Pre-heat your oven to 180C.
    • Place the flour and butter into the food processor and pulse to a crumb like consistency.
    • Add in the salt followed by the egg then pulse to combine.
    • Drop onto a lightly floured surface and knead to a smooth ball.
    • Roll out the dough to the desired consistency. (approx. 1/8” is good).
    • Place onto a lined baking sheet about 3cm apart and bake until golden. (approx. 20mins)
    For the Chocolate Guinness:
    • Place the eggs into your mixer with the whisk as well as the sugar and whisk on high until you reach sabayon. (See Tip 3 in Chef's notes)
    • Pour half the Guinness into a heavy based pot very gently so as not to create foam or too much of a head.
    • Add in 500ml of the cream and whisk to combine over a medium heat.
    • Remove from the heat when you see little bubbles around the edges.
    • Add in the chocolate and whisk until melted.
    • Now pour the hot chocolate mixture into the egg and sugar mixture and whisk continuously so as to prevent curdling.
    • Return the mixture to a pot and stir over a medium heat, mixing with a wooden spoon until it coats the back. (approx. 15 minutes). The mixture might look separated but it’s all good. Pour into the food processor and process on high for 1 minute.
    • Now divide the mixture between 6 x 6oz glasses. Leave a gap of an inch or more from the top in each one.
    • Wrap well with cling film and place in the fridge to chill and set.
    • Meanwhile, pour the remaining Guinness into a pot and reduce rapidly until all you’re left with is about 1 tbspn of Guinness syrup.
    • Pour the syrup into a small bowl and leave to cool.
    • Beat the remaining cream in your mixer until soft peaks form.
    • Add in the Guinness syrup to the cream and beat until combined.
    • Divide the cream between the glasses to give the effect of a Guinness head.
    • Chill but remove from the fridge one hour prior to serving for best flavor.
    • Serve with some sablé biscuits and freeze the rest.
  • Chef's notes

    • 1. If you use smaller glasses you’ll get a few more portions.
    • 2. If you can’t find chocolate buttons just buy a block but make sure you chop it up fine.
    • 3. Sabayon just denotes – thick, creamy and double in bulk. It refers to whisking together egg yolk and sugar until this consistency is reached.

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