Easy Baileys Chocolate Pudding Food

EASY BAILEYS CHOCOLATE PUDDING RECIPE

Steps:

• Add the sugar, cocoa powder, cornstarch, and salt to a medium sauce pan and whisk to combine. Pour in the milk and whisk to combine.
• Heat over medium low heat until the pudding thickens and comes to a low boil, whisking almost constantly - about 15 minutes. When thickened, stir in the butter and continue to stir for another minute or two.
• Remove from the heat and stir in the vanilla extract, chopped chocolate, and Baileys Irish Cream. Stir really well until the chocolate is completely melted and the Irish Cream and vanilla are incorporated. Immediately pour into 4 individual dishes or into one large heat proof bowl. Place a piece of plastic wrap directly onto the pudding (to prevent a skin from forming) and refrigerate at least 4 hours before serving. Top with whipped cream and chocolate chips if desired.

BAILEYS IRISH CREAM CHOCOLATE PUDDING

Steps:

• 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.

CHOCOLATE-STRAWBERRY-BAILEYS® PUDDING SHOTS

Steps:

• Pour chocolate pudding mix into a bowl. Add 1 cup milk and mix using a wire whisk until well combined. Stir in Irish cream liqueur. Fold in 4 ounces of whipped topping and mix well. Fill plastic shot cups halfway with chocolate mixture. Refrigerate for 30 minutes or until chocolate pudding is set.
• Pour strawberry pudding mix into a bowl. Add remaining 1 cup milk and mix using a wire whisk until well combined. Stir in strawberries and cream liqueur. Fold in remaining 4 ounces of whipped topping and mix well. Spoon strawberry pudding mixture over chocolate pudding in the shot glasses, filling nearly to the top.
• Refrigerate for 30 minutes or until pudding is set. Sprinkle set pudding shots with chocolate shavings.

CHOCOLATE PUDDING SHOTS

Steps:

• Beat pudding mix and milk together in a bowl with an electric hand mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir vodka and Irish cream liqueur into the pudding mixture. Fold whipped topping into the mixture until smooth; spoon into 16 small cups.

BAILEY'S CREAMY CHOCOLATE PUDDING

Steps:

• Combine sugar & cornstarch in a heavy, medium saucepan.
• Add milk& whisk until dry ingredients are dissolved.
• Whisk in egg yolk & cream.
• Cook, over medium heat, stirring constantly, until the mixture comes to a full boil & thickens.
• Remove from heat & whisk in Bailey's.
• Add chocolate & whisk until melted& smooth.
• Pour pudding into ramekins or serving dishes.
• Let cool slightly & cover the tops with plastic wrap to prevent a skin from forming.
• Refrigerate until chilled- a minimum of 2 hours.
• To serve, garnish with chocolate curls or cocoa powder or whipped cream or all three!