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Baileys Chocolate Pudding - Thee most perfect dessert for chocolate lovers!

Bailey’s Chocolate Pudding

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Hi Bold Bakers!

Chocolate pudding is one of my all time favorite desserts. It definitely comes down to the richness and soft, creamy texture. I’m all about consistency when it comes to desserts so this one ticks all the boxes.

I thought I would Irish it up this Saint Patrick’s Day and put a big splash of Bailey’s Irish Cream into my chocolate pudding. If you have had Bailey’s before you will know it is more creamy then anything. It has the smoothness of a liquor without a very boozy flavor. It makes a great addition to desserts and drinks, especially when they are chocolate based.

The chocolate I use to make my pudding has 72% cocoa solids. You want a dark, rich chocolate because it will make your chocolate pudding even more decadent. Quality ingredients will always make your desserts stand out from the rest.

Back to texture, I serve my pudding with whipped cream on top. The reason I do this is to get even more soft, smooth texture but also the cream will balance out the sweet chocolate.

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I made this recipe with Skyy from Tipsy Bartender. They have new recipes inspired by spirits everyday so make sure you check them out on Facebook.

Want even more Irish recipes for Saint Patrick’s day? Check out my Top 5 Traditional Irish Desserts.

5 from 1 vote
Baileys Chocolate Pudding - Thee most perfect dessert for chocolate lovers!
Bailey's Chocolate Pudding
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Servings: 4 servings
Author: Gemma Stafford
Ingredients
  • 1/2 cup (4oz/120g) granulated sugar
  • 1/4 cup (1oz/30g) Dutch processed cocoa powder
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine sea salt
  • 2 cups (16floz/480ml) whole milk
  • 2 tablespoons (1oz/30g) butter
  • 1 teaspoon vanilla extract
  • 3 oz. dark chocolate , finely chopped
  • 1/4 cup Baileys Original Irish Cream
  • whipped cream , for garnish
  • chocolate shavings , for garnish
Instructions
  1. Add the sugar, cocoa powder and cornstarch to a medium saucepan. Pour in the milk and whisk to combine.
  2. Heat over medium low heat until the pudding thickens and comes to a low boil, whisking almost constantly. When thickened, stir in the butter and continue to stir for another minute or two.
  3. Remove from the heat and stir in the vanilla extract, chopped chocolate, Baileys and salt. Stir really well until the chocolate is completely melted and the Irish Cream and vanilla are incorporated. Set aside to cool. Place in the fridge for 4 hours minimum to thicken.
  4. Pour into 4 individual dishes. Top with whipped cream and chocolate shavings.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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16 Comments

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  1. Suma Mathew on May 4, 2018 at 6:21 am

    Hi Gemma
    I am a really big fan. I just recently saw your Facebook page and got really interested cos your way of explaining and the recipes are really simple and easy. I have tried your banana bread, chocochip cookies, 3 ingredients cookies (peanut butter cookie) all these came out really well. Thank you so much. Now I have to try the chocolate pudding . Hope it turns out good.

    • Gemma Stafford on May 5, 2018 at 1:38 pm

      Hi Suma,
      Great, I am really happy to have you baking with us. I try to keep things simple, in order that you will get the basics down, then you will be able to decide what will work in many recipe. Well done you, i appreciate your kind comments.
      Gemma 🙂

  2. Joy on June 16, 2017 at 5:35 pm

    Do you have any recipes that don’t require much work and have common ingredients any house would have? Thanks.

    • Gemma Stafford on June 19, 2017 at 1:10 pm

      Hi Joy,
      Haha! this made me smile. It really depends on where your home is!
      If you mean flour,sugar,butter and eggs there are lots of this type of recipe here. Cookies/cakes/pop tarts etc.
      Some basic bread recipes here too. Go to the home page here and spend a little time going through the recipes. Don’t forget to check out the microwave mug recipes too. happy baking,
      Gemma 🙂

  3. JudyStahl on June 4, 2017 at 11:23 am

    Hi Gemma—I just found your site and am already looking forward to trying your recipes! I want to try the chocolate pudding but cocoa powder always confounds me, never sure about sweetened or unsweetened. You use 1/2 cup sugar in the recipe which doesn’t sound like a lot. Is the Dutch processed cocoa powder sweetened or unsweetened?
    Thanks so much, can’t wait to try this.

    • Gemma Stafford on June 5, 2017 at 6:54 am

      Hi Judy,
      This is a good question, and a common mystery for people too.
      Dutch processed cocoa is cocoa which has be de-alkalized, if that is a word! This means that the flavor is really intense and smooth, and it gives a great result in baking. It is generally unsweetened.
      regular cocoa is alkaline in nature, though we would not really know this in use! It is less intense in flavor, and is also unsweetened. It is often a bit less expensive to buy, and it gives a really good result.
      So, take your pick really, either one will give you a good result,
      Gemma 🙂

  4. Khansa Zaina on March 17, 2017 at 11:57 pm

    Hi gemma!
    Oh I love chocolate pudding so much..what can I use instead irish cream? In indonesia it’s really hard to find it

    • Gemma Stafford on March 19, 2017 at 6:06 am

      Hi there,
      You really do not need this at all, the pudding will be perfectly good without it.
      If you are of age to have whiskey, brandy etc this will be good, or a coffee liqueur too!
      Gemma 🙂

  5. opan on March 17, 2017 at 3:39 am

    Gemma, can I just skip the Baileys or should I replace it with heavy cream at same amount? Thanks

    • Gemma Stafford on March 17, 2017 at 11:00 am

      Hi Opan,
      You can do either! The cream will make this really deliciously rich, but it is not necessary, enjoy!
      Gemma 🙂

      • Opan on March 31, 2017 at 11:29 pm

        What kind of dark chocolate do you use in you baking and desserts? Compound or couverture? Both are available on stores and a bit confusing to me. Thanks!

        • Gemma Stafford on April 1, 2017 at 2:22 am

          Hi Opan,
          I generally use bars from the store 70% ish cocoa solids. This melts really nicely, and has sufficient cocoa butter to prevent it seizing.
          Compound chocolate is not real chocolate, it is a compound manufactured from vegetable oils and cocoa! I do not use this.
          Couverture is a premium chocolate, the real thing, and what a chocolateire would use for high quality chocolate manufacturing. It is ideal as a chocolate for finishing candies, covering bars etc. It is not essential for the type of baking I do, and is usually expensive!
          So, buy the best brand you can, with the ideal cocoa solids (70% ish) and it will be good,
          Gemma 🙂

  6. Kesia on March 15, 2017 at 3:00 am

    Hey Gemma,
    Can’t wait to try your new and delicious recipe..
    I do love chocolate puddings..???

    • Gemma Stafford on March 17, 2017 at 2:04 pm

      hi Keisa,
      Me too, enjoy,
      Gemma 🙂

  7. Wanda Waybright on March 14, 2017 at 12:32 pm

    Hi Gemma, wow, what a great idea. Two of my favorites also. I can’t wait to make this. It sounds so delicious. You keep coming up with the greatest recipes. I’ve already done my shopping for the month, so it’s on my grocery list for next month. I just can’t wait to try it. My mouth is watering already. Thank you! You have a great day with hubby!

    • Gemma Stafford on March 15, 2017 at 4:15 am

      Hi Wanda,
      Wow! I wish I could, or would, do my shopping for a whole month at one time. This has to be a great way to control the budget, well done you.
      Thank you for your kind comments, just when I think I am running out of ideas something prompts me, and off I go again, I am happy to say!
      Gemma 🙂

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