BAILEY'S CHOCOLATE PUDDING
Steps:
- 1. Cut semi-sweet chocolate into small pieces. This makes for a quicker melt time. 2. Combine 5 oz. of the semi-sweet chocolate with golden syrup in a large, heavy saucepan. Cook over low heat, stirring often, until the chocolate melts. 3. While the chocolate is melting, whisk 1/2 cup of the milk with cornstarch until smooth; gradually whisk in remaining milk, and add to the chocolate mixture. Cook over medium heat, stirring constantly until thickened (about 10 minutes). 4. Remove the pudding from heat. Whisk 1 tbsp of the hot pudding mixture to the egg yolk, vanilla, and Bailey's liquor. This helps the eggs adjust to the temperature of the pudding; if you add the eggs right away, you risk ending up with scrambled eggs. 5. Stir the remaining egg-Bailey's-vanilla mixture into the hot pudding. Place back on heat, and cook for an additional 5-8 minutes or until thick and glossy (be sure to stir constantly to keep the pudding from burning). 6. Remove the pudding from stove and stir in butter; divide among 6 heatproof cups or bowls. Cover with plastic wrap and let cool to room temperature. You can refrigerate the cups for up to 2 days.
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Afcar hosen M
[email protected]I'm not a huge fan of Baileys, but I thought I'd give this recipe a try anyway. I'm glad I did! The pudding was still delicious, even without the Baileys.
Md Piash
[email protected]This pudding was a bit too rich for my taste, but my husband loved it. I think I'll try making it with half the amount of butter next time.
BOIA
[email protected]Delicious and easy to make. I'll definitely be making this again.
Jeffery Gilliland
[email protected]I've made this pudding twice now and it's always a crowd-pleaser. It's so easy to make and it always turns out perfectly.
Isaiah Jones
[email protected]This Baileys chocolate pudding was a hit at my dinner party! It was rich, creamy, and had the perfect amount of chocolate flavor. The Baileys added a nice touch of boozy flavor that made it extra special.