Indulge in the velvety richness of Bailey’s Chocolate Pudding, a dessert that combines decadent cocoa with the smooth, creamy warmth of Irish cream. Each spoonful melts on your tongue, offering a perfect balance of sweet and luxurious flavors that feel like a cozy hug. With just 20 minutes from start to finish, this treat is as effortless as it is irresistible.
The silky texture and hint of boozy sophistication make this pudding a standout dessert for any occasion. Whether you’re hosting a dinner party or treating yourself, it’s a quick yet elegant way to satisfy your sweet tooth. The aroma alone will have you reaching for a spoon before it’s even chilled!
Ingredients for Bailey’s Chocolate Pudding
- 1/2 cup (4oz/120g) granulated sugar
- 1/4 cup (1oz/30g) Dutch processed cocoa powder (or regular cocoa powder in a pinch)
- 2 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 2 cups (16floz/480ml) whole milk (substitute with almond or oat milk for a dairy-free option)
- 2 tablespoons (1oz/30g) butter (unsalted preferred)
- 1 teaspoon vanilla extract
- 3 oz. dark chocolate, finely chopped (use semi-sweet for a sweeter taste)
- 1/4 cup Baileys Original Irish Cream (or any Irish cream liqueur)
- Whipped cream, for garnish
- Chocolate shavings, for garnish
Step-by-Step Instructions
- In a medium saucepan, combine the sugar, cocoa powder, and cornstarch. Whisk to remove any lumps.
- Gradually pour in the milk while whisking continuously to ensure a smooth mixture.
- Place the saucepan over medium-low heat. Cook, whisking almost constantly, until the pudding thickens and comes to a low boil (about 5 minutes).
- Once thickened, stir in the butter and continue to whisk for another 1-2 minutes.
- Remove the saucepan from the heat. Add the vanilla extract, chopped chocolate, Baileys, and salt. Stir vigorously until the chocolate is completely melted and the mixture is smooth and well combined.
- Set the pudding aside to cool slightly, then transfer it to the fridge to chill for at least 4 hours (or overnight) to fully thicken.
- Once chilled, divide the pudding into 4 individual serving dishes. Top with a dollop of whipped cream and a sprinkle of chocolate shavings for a finishing touch.
Perfect Pairings: Sauce and Topping Ideas
While whipped cream and chocolate shavings are classic, try drizzling a caramel sauce or raspberry coulis over the pudding for a decadent twist. A sprinkle of sea salt can also enhance the rich chocolate flavor. For a nutty crunch, add toasted hazelnuts or almonds on top.
Serve It Right: Presentation Tips
For an elegant touch, serve the pudding in chilled martini glasses or mini mason jars. Add a sprig of mint or a dusting of cocoa powder for a professional finish. If you’re hosting, consider prepping the garnishes ahead of time for a stress-free dessert presentation.
Make It Ahead: Storage and Reheating
This pudding can be made up to 2 days in advance and stored in the fridge. Cover each dish with plastic wrap to prevent a skin from forming. If it thickens too much, whisk in a splash of milk to restore its creamy texture. Avoid reheating, as it’s best served cold.
Mix It Up: Recipe Variations
Swap the dark chocolate for milk chocolate or white chocolate for a sweeter flavor. For a non-alcoholic version, replace the Baileys with coffee extract or vanilla almond milk. You can also experiment with different liqueurs like Kahlúa or Amaretto for a unique twist.
Quick Tips: Time-Saving Hacks
Use a double boiler to melt the chocolate while the pudding cooks, saving time and ensuring smooth results. If you’re in a rush, chill the pudding in the freezer for 1-2 hours instead of the fridge, but keep an eye on it to avoid freezing.
Bailey’s Chocolate Pudding
Ingredients
- 1/2 cup granulated sugar (4oz/120g)
- 1/4 cup Dutch processed cocoa powder (1oz/30g)
- 2 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 2 cups whole milk (16floz/480ml)
- 2 tablespoons butter (1oz/30g)
- 1 teaspoon vanilla extract
- 3 oz. dark chocolate finely chopped
- 1/4 cup Baileys Original Irish Cream
- whipped cream for garnish
- chocolate shavings for garnish
Instructions
- Add the sugar, cocoa powder and cornstarch to a medium saucepan. Pour in the milk and whisk to combine.
- Heat over medium low heat until the pudding thickens and comes to a low boil, whisking almost constantly. When thickened, stir in the butter and continue to stir for another minute or two.
- Remove from the heat and stir in the vanilla extract, chopped chocolate, Baileys and salt. Stir really well until the chocolate is completely melted and the Irish Cream and vanilla are incorporated. Set aside to cool.
- Place in the fridge for 4 hours minimum to thicken.
- Pour into 4 individual dishes. Top with whipped cream and chocolate shavings.
