Ingredients
-
1/4
-
1/4
-
1 1/3
-
1/2
-
1
-
1/3
-
3
-
-
-
-
-
-
-
-
Directions
Bailey’s Creamy Chocolate Pudding,I served this in wine glasses & topped with whipped cream for dessert on Valentine’s Day! It was the first time that I made it but it certainly won’t be the last. Use sweet, semi-sweet or dark bittersweet chocolate according to how sweet your tooth is. Timing doesn’t include refrigeration.,This was so delicious! It was super creamy and rich. Next time I make it though, I will add whipped cream. Definitely will make again!,This was a lovely pudding. I doubled the recipe and it made 6 servings (we like large portions in my home) and I really liked the Baileys flavour which came through clearly despite the chocolate. In fact I almost didn’t add the chocolate because it tasted so good just with the addition of the Baileys! Thank you for posting, I will be making this very often.
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Steps
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1
Done
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Combine Sugar & Cornstarch in a Heavy, Medium Saucepan. |
|
2
Done
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Add Milk& Whisk Until Dry Ingredients Are Dissolved. |
|
3
Done
|
Whisk in Egg Yolk & Cream. |
|
4
Done
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Cook, Over Medium Heat, Stirring Constantly, Until the Mixture Comes to a Full Boil & Thickens. |
|
5
Done
|
Remove from Heat & Whisk in Bailey's. |
|
6
Done
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Add Chocolate & Whisk Until Melted& Smooth. |
|
7
Done
|
Pour Pudding Into Ramekins or Serving Dishes. |
|
8
Done
|
Let Cool Slightly & Cover the Tops With Plastic Wrap to Prevent a Skin from Forming. |
|
9
Done
|
Refrigerate Until Chilled- a Minimum of 2 Hours. |
|
10
Done
|
to Serve, Garnish With Chocolate Curls or Cocoa Powder or Whipped Cream or All Three! |
