This Baileys Chocolate Pudding is a wonderful dessert for St. Patrick’s Day or any time you want a boozy, creamy chocolate treat. Made with Dutch-processed cocoa and dark chocolate, it delivers a silky texture and rich chocolate flavor with a hint of Irish cream.
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Baileys Chocolate Pudding
I don’t post many St. Patrick’s Day recipes, but when I do I like to make them memorable. In the past I’ve shared a gluten-free Irish soda bread and a corned beef hash that’s perfect for using up leftovers. This Baileys Chocolate Pudding is my lighter, no-bake alternative for dessert — indulgent without being overly heavy, and full of chocolate and Irish cream flavor.
Last year I made a Baileys cheesecake that was incredible, but this year I wanted something easier and quicker to prepare. This pudding fits the bill: it’s egg-free, uses two types of chocolate (Dutch-processed cocoa powder plus chopped dark chocolate), and finishes with a splash of Baileys stirred in off the heat so the pudding keeps its silky texture and boozy kick.
Because the Irish cream is added after the pudding cooks, this dessert is not kid-friendly unless you omit the liquor. If serving children, simply increase the milk by a little (about 1/4 cup when you add the milk) and skip the Baileys. The pudding will still be rich and chocolatey, just without the boozy note.
The method is straightforward: whisk the dry ingredients together, add the milk, and cook over medium-low heat until the mixture thickens and reaches a gentle boil. Whisk almost constantly to avoid lumps and scorching. When the pudding thickens, stir in butter, then remove from heat and add vanilla, chopped dark chocolate, and the Baileys. The residual heat melts the chocolate into the pudding, creating a glossy, smooth finish. Pour into serving dishes, press plastic wrap directly on the surface to prevent a skin, and chill until fully set.
This pudding is wonderfully creamy thanks to the combination of cocoa powder, melted dark chocolate, and a small amount of butter. If you prefer a sweeter or milder chocolate flavor, use a lower-cocoa-percentage chocolate. For a deeper, more intense profile, choose a high-quality dark chocolate around 70% cocoa.
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Easy Baileys Chocolate Pudding Recipe
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup Dutch-processed cocoa powder (I used Rodelle Baking Cocoa)
- 1/4 cup cornstarch
- 1/4 teaspoon fine sea salt
- 2 cups whole milk
- 2 tablespoons butter
- 1 teaspoon Rodelle pure vanilla extract
- 3 oz. dark chocolate, finely chopped
- 1/4 cup Baileys Original Irish Cream
- Whipped cream, for garnish
- Chocolate chips, for garnish
Instructions
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Pour in the milk and whisk until smooth.
- Heat the mixture over medium-low, whisking almost constantly, until it thickens and comes to a low boil, about 15 minutes. When thickened, stir in the butter and continue to stir for another minute or two.
- Remove the saucepan from the heat and stir in the vanilla, chopped dark chocolate, and Baileys. Mix thoroughly until the chocolate is fully melted and the Irish cream and vanilla are fully incorporated.
- Immediately divide the pudding into four individual dishes or pour into one large heatproof bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until fully chilled, at least 4 hours.
- Before serving, top with whipped cream and chocolate chips if desired.
Nutrition Information
Calories: 377 kcal |
Carbohydrates: 48 g |
Protein: 6 g |
Fat: 19 g |
Saturated Fat: 11 g |
Sodium: 242 mg |
Sugar: 36 g
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition facts are estimated and not guaranteed to be exact. Consult a professional for specific dietary needs.
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