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Bailey’s Chocolate Pudding — No Kids Allowed

Posted on 23 February 2010 by Mădălina

At first glance, this looks like a cup of dark chocolate hot cocoa, but take a closer look and you’ll find the ultimate after-dinner-dessert. Finally, a treat for the adults only– a simple, yet sinful take on a classic.


I added Baileys Irish Cream, and used semi-sweet chocolate instead of milk-chocolate, and feel free to splurge on the more expensive chocolate. The garnish is up to you.

Bailey’s Dark Chocolate Pudding Cups — NO Kids Allowed
Ingredients:
(makes 6 – half cup servings)
6 oz. – semi-sweet chocolate (1 oz. used for topping; splurge for the higher quality chocolate)
4 oz. – Bailey’s Irish Cream Liquor
1/3 – cup golden syrup
2 1/2 – cups warm milk
1/3 cup plus 2 tbsp – corn starch
2 – egg yolks, whisked
1 – tsp pure vanilla extract
1 – tbsp butter
garnish (optional) – marshmallows, chocolate chips, whip-cream, walnuts, ice cream, etc.
Directions:
1. Cut semi-sweet chocolate into small pieces. This makes for a quicker melt time.
2. Combine 5 oz. of the semi-sweet chocolate with golden syrup in a large, heavy saucepan. Cook over low heat, stirring often, until the chocolate melts.
3. While the chocolate is melting, whisk 1/2 cup of the milk with cornstarch until smooth; gradually whisk in remaining milk, and add to the chocolate mixture. Cook over medium heat, stirring constantly until thickened (about 10 minutes– thats how long it took for mine to thicken).
4. Remove the pudding from heat. Whisk 1 tbsp of the hot pudding mixture to the egg yolk, vanilla, and Bailey’s liquor. This helps the eggs adjust to the temperature of the pudding; if you add the eggs right away, you risk ending up with scrambled eggs.
Stir the remaining egg-Baileys-vanilla mixture into the hot pudding. Place back on heat, and cook for an additional 5-8 minutes or until thick and glossy (be sure to stir constantly to keep the pudding from burning).
5. Remove the pudding from stove and stir in butter; divide among 6 heatproof cups or bowls. Cover with plastic wrap and let cool to room temperature. You can refrigerate the cups for up to 2 days.
Garnish, and serve. Voila– oh, and I won’t tell if you go back for seconds;)
Bailey’s Chocolate Pudding [serves 6]
Ingredients:
6 oz. – semi-sweet chocolate (1 oz. used for topping; splurge for the higher quality chocolate)
2 oz. – Bailey’s Irish Cream Liquor
1/3 – cup golden syrup
2 1/2 – cups warm milk
1/3 cup plus 2 tbsp – corn starch
2 – egg yolks, whisked
1 – tsp pure vanilla extract
1 – tbsp butter
garnish
Directions:
1. Cut semi-sweet chocolate into small pieces. This makes for a quicker melt time.
2. Combine 5 oz. of the semi-sweet chocolate with golden syrup in a large, heavy saucepan. Cook over low heat, stirring often, until the chocolate melts.
3. While the chocolate is melting, whisk 1/2 cup of the milk with cornstarch until smooth; gradually whisk in remaining milk, and add to the chocolate mixture. Cook over medium heat, stirring constantly until thickened (about 10 minutes).
4. Remove the pudding from heat. Whisk 1 tbsp of the hot pudding mixture to the egg yolk, vanilla, and Bailey’s liquor. This helps the eggs adjust to the temperature of the pudding; if you add the eggs right away, you risk ending up with scrambled eggs.
5. Stir the remaining egg-Bailey’s-vanilla mixture into the hot pudding. Place back on heat, and cook for an additional 5-8 minutes or until thick and glossy (be sure to stir constantly to keep the pudding from burning).
6. Remove the pudding from stove and stir in butter; divide among 6 heatproof cups or bowls. Cover with plastic wrap and let cool to room temperature. You can refrigerate the cups for up to 2 days.
Comments:

39 Comments For This Post

  1. cookies and cups Says:

    so yummy! and fancy looking too!

  2. Chocolate Freckles Says:

    Mmmmmmmm this looks so fancy and irresistable!!! I love chocolate!!

  3. Jessica Says:

    i'm sure the pudding tastes great, however, the presentation is stunning!
    once again you impressed us with your talent and passion for food.congratulations!

  4. Dot Says:

    lovely! I'll be linking on Foodwhirl.com!

  5. Naomi Says:

    These look delicious and they are photographed so beautifully. A commenter on my site sent me here. Great recipe!

  6. Nadine Says:

    These sound amazing!! And I love your cups!!

  7. zerrin Says:

    These look just wonderful, tempting and irresistible! I would definitely ask for the second. Also, I love the cups you used here.

  8. Dot Says:

    Here's the link:

    http://foodwhirl.com/spotlight/spotlight-baileys-chocolate-pudding

    thanks for sharing this fun idea!

  9. NSFW Says:

    I can't see why this shouldn't be for kids.
    It got a low alcohol content and lots of good chocolate, bot thing ok for kids.
    The only thing I can see why kids is not allowed, is that it taste so good that you want it all for your self.
    But making 6 servings just for your self is gross.

  10. mădălina Says:

    NSFW- fair enough. I'm not a parent, but from experience, some are overly sensitive about things like this. … since you're not, i suggest doubling the qty. xo

  11. Maylo Harding Says:

    After you cooked the mixture for 5-8 minutes with the alcohol in it, most, if not all, alcohol would have evaporated, and only the heavenly flavor is left behind.
    The photographs look so delicious, I will try this in the very near future. Thank you for posting.

  12. Tamara Says:

    This sounds delicious! However, where do you get golden syrup? Is it the same as light corn syrup? Or do I need to be looking in the pancake aisle? ;)

  13. Anonymous Says:

    Are you suppose to serve it hot, cold or room temprature?

  14. mădălina Says:

    anon — room temperature is probably ideal. but I may have had a serving or two of these before they even cooled. they're just so damn good.

  15. Lucy Schneeman Says:

    those glasses are so cool– the metal ones. Where are they from?

  16. marla {family fresh cooking} Says:

    This adult dessert sounds amazing! I have not had Bailey's in some time, but now you have my interest peaked :)

  17. Leah Says:

    I see a lot of recipes for desserts but this one looks so much better than what I've seen lately. I will definitely have to try it!

  18. Anonymous Says:

    This looks great! What is the golden syrup used for? I'm not sure I can find it in my area so any ideas for substitutes would be welcome :)

  19. Hehe Says:

    I LOVE your cups. :-D

  20. Amanda Says:

    Oh man, that HAS to be good!

  21. kateweb Says:

    OMG this looks good

  22. CRdreamer Says:

    did you find that 4oz servings were enough? or would a larger serving like 8oz be better?

    wow, you totally cooked the alcohol out. Has anyone tried making it and adding the Bailey’s later?

  23. Mădălina Says:

    I liked the 4oz serving: it had the baileys taste, but it wasn’t over powering. The only concern that I would have with increasing the alcohol qty would be that it might not gelatinize properly with the recipe given. If this is the case, I would add a little bit more corn starch.

    I haven’t made this recipe in a while, but looking back at the pictures makes my mouth water.

  24. Carrie S Says:

    I’m going to try to add the Bailey’s after… maybe make a whole pie out of it for Thanksgiving!

  25. McKinley Says:

    I recently “stumbled upon” this recipe, and thought it would be a great addition to Thanksgiving dinner with my girlfriends family. I made it today and HOLY COW… This is good stuff. My first batch (I had to make two it was so good) I used 3oz of Bailey’s and it worked fine. The second I used almost 4oz, and it just needed to cook a little longer, but worked perfectly well. I recommend using a double boiler for melting/cooking. I had a little bit of trouble finding Golden Syrup, but I strongly urge you not to use a substitute. I have not used this syrup before, but I’m now looking for other recipes to put it in. It will definitely be a new staple in my kitchen. Thanks for this recipe. (My 80 year old grandmother even added it to her cookbook – A big step for her!)

  26. servsafe Says:

    ****Not the same as corn syrup at all. Please “Google it” for more info. The closest thing I have ever tasted was pure sorghum, but there is truly no substitute for Golden Syrup. You can buy it on-line, and any high-end grocer in the U.S. should carry it. I wouldn’t bother calling around. I called 2 places that told me they had it, when in fact they didn’t.

  27. Mădălina Says:

    Good to know! thank you for your input :)

  28. aviv Says:

    looks good!

  29. aviv Says:

    i mean, really good!

  30. Breanne Says:

    So very very good. Made it for a Christmas get-together and everyone wants the recipe. Very easy to make as well! Is it possible to reduce the amount of milk and increase the bailey’s?

  31. Government refinance programs Says:

    This is a fantastic recipe. I tried it over the weekend and it turned out perfectly – with any recipe like this though, I am always careful to make sure not to overcook. My oven is a bit on the older side and that can lead me to problems if I don’t keep an eye on things!

  32. Manu @ Chez Manu - Italian Home Cooking Says:

    These look sooo yummy! Will give it a shot soon! Thanks for posting!

  33. Samantha Says:

    I made this pudding last night with my best friend. It was absolutely DELICIOUS. Some extra tips though, The heat should be fairly hot when you need the pudding to thicken after adding the milk. It should be brought to a boil basically, and stir CONSTANTLY! One other thing, we made our own whipped cream and added a shot of Baileys to that, it was absolutely divine! Thanks for the recipe

  34. Carly Says:

    I am not able to get golden syrup where I live without ordering it at a pretty large expense, so I used light corn syrup instead. While I’m sure the taste would be different had I used golden syrup, it was still delicious.

    Just my two cents.

  35. Pixelbot Says:

    Awesome, thanks

  36. JoeJoe Says:

    Just as a note to respond to those who say ‘The alcohol cooks out of food.’ I would like to point out that is incorrect. When cooking with alcohol, most of the alcoholic content is retained. Unless you are making a stew or baking something for a long period of time, there will be plenty of alcohol in your meals/desserts.

  37. Alyssa Says:

    WHERE YOU GET THEM CUPS 8|

  38. Linda Says:

    This looks good! The golden syrup I know is made by Lyle’s a British company and can be found in most British food stores in the GTA

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  1. F&F Blog » Classic Christmas food and leftover recipe ideas that really sparkle Says:

    [...] tip, however, is for that bottle of Baileys that often sits forlornly on the shelf after Christmas. Bailey’s Chocolate Pudding is a deliciously decadent dessert: a simple and wonderfully sinful [...]

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