Description
A luxuriously rich chocolate pudding infused with the distinctive flavor of Baileys Irish Cream. The combination of smooth chocolate and Irish cream creates a decadent dessert that’s perfect for special occasions or an indulgent treat.
Ingredients
Scale
- 2 and 1/2 cups (20 ounces) milk, divided
- 1/2 cup (4 ounces) Baileys Irish Cream
- 1/2 cup (3.5 ounces) granulated sugar
- 8 ounces semisweet chocolate, coarsely chopped
- 1/8 teaspoon salt (tiny pinch)
- 1/4 teaspoon cinnamon
- 1 teaspoon espresso powder
- 1/3 cup cornstarch
- 2 teaspoons pure vanilla extract
Instructions
- Melt the Chocolate Mixture: In a heavy-bottomed medium saucepan, combine 2 and 1/4 cups of milk (18 ounces), Baileys Irish Cream, sugar, chocolate, salt, cinnamon, and espresso powder. Cook over medium-low heat, stirring occasionally, until the chocolate is completely melted, about 6 to 8 minutes. The low heat ensures the chocolate melts smoothly without burning, while the espresso powder enhances the chocolate flavor.
- Prepare the Thickening Agent: In a small bowl, combine the remaining milk (2 ounces) and cornstarch; whisk until smooth. This creates a slurry that will help thicken the pudding without forming lumps. Make sure there are no cornstarch clumps before adding to the main mixture.
- Thicken the Pudding: Slowly add the cornstarch/milk mixture into the saucepan. Increase the heat to medium, and – whisking constantly – bring the mixture to a simmer. This constant whisking is crucial to prevent the pudding from sticking to the bottom of the pan and forming lumps.
- Cook to Perfection: Reduce heat and continue cooking for 2 to 3 minutes, or until thickened. The pudding should coat the back of a spoon, and when you run your finger through it, the line should hold, indicating the proper consistency has been achieved.
- Finish with Vanilla: Remove from the heat, and stir in vanilla extract. The vanilla adds an aromatic depth that complements both the chocolate and the Baileys Irish Cream.
- Chill Properly: Pour the pudding into a large bowl or individual cups, then press plastic wrap directly onto the surface of the pudding. This prevents a skin from forming on top of the pudding as it cools.
- Refrigerate: Refrigerate for at least 2 hours, or up to 3 days. The pudding will continue to set and the flavors will meld together during this time, creating a more cohesive taste.
Notes
- For a more intense chocolate flavor, use dark chocolate instead of semisweet.
- Add a tablespoon of butter when removing from heat for an even silkier texture.
- Serve with whipped cream and chocolate shavings for an elegant presentation.
- To make this alcohol-free, substitute the Baileys with Irish cream flavored coffee creamer or additional milk with a teaspoon of vanilla.
- The pudding can be stored in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1/2 cup
- Calories: 345
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg