Pots o' Gold

Legend has it that a leprechaun's secret hiding place for his pot of gold is at the end of the rainbow (at least that's what I learned from eating Lucky Charms). Of course, we all know the end of the rainbow is impossible to reach, seeing as it's a never-ending optical effect. The good news is that you can still have your pot o' gold, and just in time! St. Patrick's day is this Saturday and hopefully you've stocked up on as much Guinness as I have. Yes, I may have married an Italian, but I'm Irish and St. Pat's is one of my favorite days of the year. Dark stouts can add depth and flavor when you cook with it, so I set out to create a dessert that would utilize Guinness. I stumbled across this delicious recipe for Chocolate Guinness pudding from Chef Shane Coffey and I've adapted it for these festive little pots o' gold. I halved the recipe, and substituted the Guinness whipped cream for a Baileys Whipped Cream (See my previous obsession with Baileys here). Overall, these pudding cups were amazing! The chocolate cups are incredibly easy to make and look very fancy once they set.

To Make the Chocolate Pots 

INGREDIENTS 

8 oz semi-sweet chocolate chips 

6 balloons

DIRECTIONS 

1. In a microwavable bowl, melt the semi-sweet chocolate in 30 second increments. Stir after each increment, until chocolate is smooth and melted. 

2. Inflate balloons to about 4-inch diameter, then knot. Wipe balloons with a damp paper towel to make sure they're nice and clean. Hold balloons by the knot and dip into chocolate, rotating to ensure plenty of chocolate coverage. Place balloon, knotted side up, on parchment paper-lined baking sheet. Repeat with remaining balloons to make 6 cups, then refrigerate for at least an hour. 

3. Use scissors to snip a hole in each balloon. Once balloon is deflated, carefully peel away from chocolate. Continue to refrigerate cups until needed.

To Make the Guinness Chocolate Pudding
INGREDIENTS
4 large egg yolks
½ cup sugar
¾ cups Guinness Stout
2 cups heavy cream
4 ounces high-quality dark chocolate (70-72% cacao), chopped
1 tbsp. Baileys Irish Cream
Gold sprinkles

DIRECTIONS
1. In large mixing bowl, whisk together egg yolks and sugar.

2. Open can of Guinness and pour into saucepan. Add 1¼ cups cream and whisk to combine. Set over medium heat, whisking occasionally, until bubbles begin to form at the edges. Remove from heat, add chocolate and whisk until smooth and all chocolate is incorporated.

3. Slowly pour hot chocolate mixture into eggs, whisking constantly. Return mixture to saucepan and set over medium-low heat.

4. Cook, whisking constantly, until mixture thickens. Mixture should be thick enough to coat the spoon. Pour pudding into a bowl and cover with plastic wrap. The plastic wrap can touch the pudding surface to prevent skin from forming. Refrigerate overnight, or until chilled and set.

5. Beat remaining cream until soft peaks form. Add 2 tbsp. Baileys Irish Cream and beat until stiff peaks form.

Assemble the pots o' gold
For an added touch o' gold, I painted edible gold pearl dust around the rim of the chocolate pots. You can buy it at any cake decorating or craft store. Had I actually found my pot at the end of the rainbow, I'd probably use this real gold leaf to garnish my pots. 

These are best assembled just before serving. Spoon pudding into chocolate cups, leaving enough room for the whipped cream. Top each pot with a large spoonful of whipped cream and garnish liberally with gold sprinkles. Happy St. Patrick's Day!

Mocha Crinkle Cookies

Prepare yourself for the most chocolaty, rich, espresso-licious cookie out there. We all need a pick-me-up now an then and this cookie is just the trick. Grab one of these cookies and swap your mid-day espresso shot for a chilly glass of milk. Trust me, you'll thank me later. I've been making these cookies for a while now, but the recent addition of cacao nibs adds an unexpected nutty crunch to the cookie. (Nibs are roasted, de-shelled and crumbled cocoa beans.) Try using nibs instead of sprinkles, nuts or chocolate chips in your next recipe. They're barely processed, giving them loads of antioxidants (which practically means they are health food!) The pièce de résistance of these cookies is the sea salt flakes (I prefer Maldon), so don't skip it.

Mocha Crinkle Cookies
makes 36 cookies

INGREDIENTS

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder 

3 tablespoons instant espresso, dissolved in 2 tablespoons milk
2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter
3/4 cup packed dark-brown sugar
3 tablespoons cacao nibs
2 large eggs
8 ounces bittersweet or semisweet chocolate

1/3 cup superfine sugar

sea salt flakes

DIRECTIONS

1. In a microwave safe bowl, melt the chocolate in 30 second increments, stirring each time. Set aside and let cool. 

2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Using an electric mixer, cream butter and brown sugar until light and fluffy. Add eggs and beat until well combined. Mix in cooled chocolate and turn the mixer on low. Gradually add flour mixture and mix until just incorporated. Add the espresso milk and mix on medium speed for 30 seconds. Stir in the cacao nibs. Transfer dough to plastic wrap and flatten into a rectangle. Freeze until firm, at least 45 minutes or overnight.

3. Preheat oven to 350 degrees. Line two baking sheets with parchment or silicone baking liners. Place superfine sugar in a shallow dish and set aside. Unwrap chilled dough and cut into 36 small 1" squares. Working in small batches, roll dough into balls and place in sugar dish. Roll the dough balls in the sugar making sure each ball is thoroughly coated. Place 2 inches apart on the prepared baking sheets. Bake for 12 minutes, or until the cookies have cracked. Remove from oven and sprinkle with sea salt flakes while the cookies are still hot, then cool cookies on a wire rack.


GET THE RECIPE CARD HERE