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Whisk together egg yolks, sugar, and cornstarch
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Heat milk, heavy cream, and beer until steamy
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Add 1/2 cup of the warm milk mixture to the egg yolks and whisk until combined
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Continue adding milk and whisking 1/2 cup at a time until most all milk is combined in the eggs
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Add egg/milk mixture back to the pan and heat to just before a boil, stirring or whisking constantly until thick and coats the back of a spoon
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Remove from heat, stir in vanilla and chocolate until chocolate is melted
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Stir in butter until completely melted
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Pass through a fine mesh strainer into a bowl to remove any egg solids
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Cover with plastic wrap with the plastic touching the pudding to prevent a skin from forming
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Refrigerate about 4 hours or overnight
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Pipe into small glasses and top with whipped cream, grated chocolate, and mint leaves