Baileys Irish Cream Chocolate Pudding is thick, creamy, and utterly decadent! The perfect make-ahead dessert to celebrate St. Patrick’s Day! To serve, spoon into small serving dishes and top the individual servings with shaved chocolate!
Baileys Chocolate Pudding
Do you celebrate St. Patrick’s Day?
We don’t make a huge fuss over here! But I’ll usually make a festive dinner and dessert to make the day feel special. And this year we’re having Guinness Beef Stew for dinner and Baileys Irish Cream Pudding for dessert! Both recipes can be made DAYS in advance! Making them get for busy bodies who might not have time to prepare a big dinner at night.
This recipe is adapted from my Classic Chocolate Pudding recipe. It’s a million times better than boxed pudding mix and so easy, too!
Texture wise, it’s ultra rich and creamy! And flavor wise, it has a deep chocolate flavor, a hint of cinnamon and espresso, and bold Baileys Irish Cream kick! You can definitely taste the Baileys… but don’t worry, it’s not going to get you drunk. Most of the alcohol cooks out, so you’re really just getting the lovely flavor!
Ingredients to make Homemade Chocolate Pudding
To make this pudding you’ll need:
- Cornstarch: Our thickening agent. Unfortunately, I cannot recommend any substitutions for this ingredient, so experiment at your own risk!
- Granulated Sugar: Enhances the sweetness of the chocolate and Irish Cream.
- Whole milk: AKA Full-Fat! I don’t suggest using low-fat or non-dairy milks. Baileys Irish Cream: We use classic Baileys, but I assume a flavored variety would work! If you want to omit the Baileys from this recipe, I recommend making my classic chocolate pudding recipe instead.
- Chocolate: Because there are so few ingredients in this recipe, I suggest using the high quality chocolate. We love Lindt 70% Excellence Bars! And because this pudding is quite sweet, I suggest using semi-sweet chocolate or dark chocolate. But not milk chocolate! Which would make the pudding cloyingly sweet.
- Cinnamon: A small dash enhances the Irish Cream flavor. If you really dislike cinnamon, feel free to omit.
- Espresso Powder: Enhances the coffee flavor in this chocolate pudding. We love King Arthur Espresso Powder. I don’t suggest skipping this ingredient!
- Salt: A small amount balances the flavors and sweetness.
- Vanilla Extract: Just a dash enhances all of the other flavors!
That’s right – only 8 ingredients! But you may want to make – or buy – some whipped cream. It’s delicious on top! But we usually just add a some shaved chocolate. But either way, this recipe is truly a minimalists dream come true.
How to make the Pudding Mixture
- In a medium saucepan, combine the milk, Baileys, chocolate, sugar, salt, cinnamon, and espresso powder. Cook until chocolate is melted.
- Slowly whisk in milk and cornstarch mixture. Increase heat and bring to a simmer. Cook until thickened.
- Remove from heat and stir in the vanilla.
- Pour pudding into a large bowl. To prevent skin from forming, place plastic wrap on top of the pudding and smooth it gently against the surface.
- Refrigerate for at least 1 hour, or up to 3 days. Serve chilled, with whipped topping, shaved chocolate, or a dusting of cocoa powder.
And if you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
More Baileys Irish Cream Recipes:
- Baileys Irish Cream Cheesecake
- Mini Baileys Irish Cream Cheesecakes
- Baileys Irish Cream Chocolate Chip Cookies
Baileys Irish Cream Chocolate Pudding
- 2 and 1/2 cups (20 ounces) milk, divided
- 1/2 cup (4 ounces) Baileys Irish Cream
- 1/2 cup (3.5 ounces) granulated sugar
- 8 ounces semisweet chocolate, coarsely chopped
- 1/8 teaspoon salt (tiny pinch)
- 1/4 teaspoon cinnamon
- 1 teaspoon espresso powder
- 1/3 cup cornstarch
- 2 teaspoons pure vanilla extract
- In a heavy-bottomed medium saucepan, combine 2 and 1/4 cups the milk (18 ounces), Baileys Irish Cream, sugar, chocolate, salt, cinnamon, and espresso powder.
- Cook over medium-low heat, stirring occasionally, until the chocolate is completely melted. About 6 to 8 minutes.
- In a small bowl, combine remaining milk (2 ounces) and cornstarch; whisk smooth. Slowly add the cornstarch/milk mixture into the saucepan.
- Increase the heat to medium, and - whisking constantly - bring the mixture to a simmer. Reduce heat. and continue cooking for 2 to 3 minutes, or until thickened.
- Remove from the heat, and stir in vanilla.
- Pour the pudding into a large bowl or individual cups, then press plastic wrap directly onto the surface.
- Refrigerate for at least 2 hours, or up to 3 days.