Irish Cream Dark Chocolate Pudding

This Irish Cream Dark Chocolate Pudding is an easy dessert to make if you have any extra Irish Cream lying around from St. Patrick’s Day. As a note, the Irish cream is added after cooking, so no alcohol is cooked out. This pudding is not the best dessert for children or those wanting to avoid alcohol.

If you aren’t a fan of dark chocolate, semi-sweet can be substituted.

This dessert is quick and easy to prepare, but allow at least 2 hours to chill in the refrigerator.

Irish Cream Dark Chocolate Pudding
Adapted from The Kiwi Cook, from CountryLady
Serves 4-6

1/4 cup granulated sugar
1/4 cup cornstarch
1 1/3 cup milk
1/2 cup heavy cream
1 egg yolk
1/3 cup Irish cream
3 ounces dark chocolate, finely chopped
Whipped cream for serving
Grated/finely chopped dark chocolate for serving

 

In a medium saucepan, whisk together sugar and cornstarch. Slowly whisk in the milk to dissolve the sugar and cornstarch. Whisk in the heavy cream and egg yolk, then place over medium heat.

Heat, constantly stirring, until boiling. Continue to cook and stir until thickened, then remove from heat. Mix in the Irish cream, then dark chocolate until smooth.

Allow to cool slightly, then divide among individual serving glasses. Cover the tops with plastic, making sure it is touching the tops of the pudding to keep skin from forming. Refrigerate to chill thoroughly, at least 2 hours.

Serve chilled with whipped cream and grated chocolate.