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.
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.
Bailey’s Chocolate Pudding [serves 6]
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.
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.
February 23rd, 2010 at 5:06 pm
so yummy! and fancy looking too!
February 23rd, 2010 at 10:14 pm
Mmmmmmmm this looks so fancy and irresistable!!! I love chocolate!!
February 27th, 2010 at 4:57 pm
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!
February 27th, 2010 at 6:02 pm
lovely! I'll be linking on Foodwhirl.com!
February 27th, 2010 at 7:22 pm
These look delicious and they are photographed so beautifully. A commenter on my site sent me here. Great recipe!
February 28th, 2010 at 1:21 am
These sound amazing!! And I love your cups!!
February 28th, 2010 at 1:45 am
These look just wonderful, tempting and irresistible! I would definitely ask for the second. Also, I love the cups you used here.
March 1st, 2010 at 4:55 am
Here's the link:
http://foodwhirl.com/spotlight/spotlight-baileys-chocolate-pudding
thanks for sharing this fun idea!
August 30th, 2010 at 2:27 pm
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.
August 30th, 2010 at 2:49 pm
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
August 30th, 2010 at 11:19 pm
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.
August 31st, 2010 at 3:55 am
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?
September 2nd, 2010 at 2:29 am
Are you suppose to serve it hot, cold or room temprature?
September 2nd, 2010 at 2:36 am
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.
September 6th, 2010 at 8:43 pm
those glasses are so cool– the metal ones. Where are they from?
September 11th, 2010 at 12:14 am
This adult dessert sounds amazing! I have not had Bailey's in some time, but now you have my interest peaked
October 2nd, 2010 at 3:48 am
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!
October 3rd, 2010 at 11:31 pm
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
October 15th, 2010 at 11:24 pm
I LOVE your cups.
October 17th, 2010 at 5:53 pm
Oh man, that HAS to be good!
October 19th, 2010 at 11:26 am
OMG this looks good
October 28th, 2010 at 3:46 am
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?
October 28th, 2010 at 5:22 am
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.
October 29th, 2010 at 1:46 am
I’m going to try to add the Bailey’s after… maybe make a whole pie out of it for Thanksgiving!
November 25th, 2010 at 4:47 am
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!)
November 25th, 2010 at 4:54 am
****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.
November 26th, 2010 at 3:37 pm
Good to know! thank you for your input
December 17th, 2010 at 12:35 am
looks good!
December 17th, 2010 at 12:35 am
i mean, really good!
December 18th, 2010 at 6:28 am
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?
December 23rd, 2010 at 12:57 am
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!
January 22nd, 2011 at 12:06 am
These look sooo yummy! Will give it a shot soon! Thanks for posting!
January 31st, 2011 at 6:13 pm
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
February 3rd, 2011 at 2:15 am
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.
February 27th, 2011 at 7:23 pm
Awesome, thanks
March 26th, 2011 at 11:18 pm
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.
April 18th, 2011 at 6:40 pm
WHERE YOU GET THEM CUPS 8|
January 16th, 2012 at 12:08 am
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
November 21st, 2012 at 10:57 am
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