CHOCOLATE BAR

12 Servings

40 Mins

Dessert
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INGREDIENTS

825ml Milk
4 Vanilla Pops
400g Yolk
1kg Dark Chocolate
840ml Cream
200g Sugar
Pinch of Salt
1 Can of Guinness Foreign Extra Stout (320ml)

PREPARATION

STEP
1

Boil the Guinness, milk, cream and vanilla in a pot. In a separate bowl, whisk the yolks and sugar until combined.

STEP
2

Pour 1/4 of the boiled mixture into the eggs and combine. Gradually whisk in the rest of the milk while avoiding eggs from scrambling.

STEP
3

Pour the mixture back into the pot. Keep stirring on low heat at 65°C for 10mins until the custard sticks to the back of a spoon.

STEP
4

Pour the custard through a sieve over the chocolate. Blend with a hand blender until you have a thick chocolate custard.

STEP
5

Pour into a greaseproof lined 5cm deep tray. Sprinkle salt and set in freezer. Cut into rectangles. Enjoy with a chilled can of Guinness Foreign Extra Stout!