Irish Cream Dark Chocolate Pudding
A recipe for Irish Cream Dark Chocolate Pudding! The dark chocolate pudding base is simmered over medium heat until thickened, mixed with Irish Cream, and refrigerated until set.
Servings 4 -6 Servings
Ingredients
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (30 grams) Dutch-processed cocoa powder
- 1/4 cup (30 grams) cornstarch
- 1 1/3 cup (315 milliliters) milk
- 1/2 cup (118 milliliters) heavy cream
- 1 large egg yolk
- 1/3 cup (80 milliliters) Irish cream
- 3 ounces (85 grams) dark chocolate finely chopped
- 1 tablespoon (15 grams) unsalted butter
- 1 teaspoon vanilla extract
Topping:
- Whipped cream for serving
- Grated/finely chopped dark chocolate for serving
Instructions
- In a large saucepan, whisk together sugar, cocoa powder, and cornstarch. Slowly whisk in the milk until the powders are dissolved. Whisk in the heavy cream and egg yolk, then place over medium heat.
- Stir often until the mixture comes to a boil. Reduce heat to a simmer and continue to cook and stir until thickened. Remove from heat. Mix in the Irish cream, dark chocolate, butter, and vanilla extract until smooth.
- Allow to cool slightly, then divide among individual serving glasses. Cover the tops with plastic wrap, making sure it is touching the tops of the pudding to keep skin from forming. Refrigerate to chill thoroughly, at least 2-4 hours to overnight.
- Serve chilled topped with whipped cream and grated chocolate.