Chocolate Irish Cream Pudding

Chocolate pairs well with a lot of other flavors, but one flavor that really compliments its rich, decadent flavor is Irish cream.

I love this pair of flavors year round, but I especially like to make desserts with this combination for St. Patrick’s Day. All you need to do is add some green shamrock sprinkles, and you’ve got yourself the perfect dessert for St. Patrick’s Day!

This Chocolate Irish Cream Pudding is rich, creamy, and decadent. Adding a spoonful of whipped cream on top pairs perfectly with that deep chocolate-y flavor.

To get started, you’ll whisk together the sugar, cornstarch, salt, and cocoa powder together in a saucepan. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump.

Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm. Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.

Once the cocoa mixture on the stove has started to bubble a little, you’ll need to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds before pouring all of the mixture back into the saucepan.

Continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Now you can remove the pudding from the heat and whisk in the chocolate and Irish cream.

Go ahead and transfer the pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Right before you’re about to serve the pudding, combine the heavy cream and sugar on medium-high speed until somewhat stiff peaks have formed. Top each bowl with a dollop of whipped cream and sprinkles of your choice. Dig in!

If you’re looking for a fun pudding dessert that’s kid friendly, this Classic Chocolate Pudding will work great!  Or if you want another dessert that combines chocolate and Irish Cream , check out this Irish Cream and Chocolate Bundt Cake.

Chocolate Irish Cream Pudding

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This Chocolate Irish Cream Pudding is rich, creamy, and decadent. Adding a spoonful of whipped cream on top pairs perfectly with that deep chocolate-y flavor. All you need to do is add some green shamrock sprinkles, and you’ve got yourself the perfect dessert for St. Patrick’s Day!

• Author: Marisa Guerra
• Prep Time: 2 hours and 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours and 30 minutes
• Yield: 4 to 6 servings
• Category: Dessert

Ingredients

Chocolate Irish Cream Pudding

• 1/2 cup sugar
• 1/3 cup cornstarch
• 3 tbsp unsweetened cocoa powder, sifted
• 1/4 tsp salt
• 2 1/2 cups milk
• 1/2 cup heavy cream
• 3 large egg yolks
• 3 oz bittersweet chocolate, finely chopped
• 2 tbsp Irish cream

Whipped Cream

• 1 cup heavy cream
• 1 ½ tbsp sugar

Assembly

• Sprinkles

Instructions

Chocolate Irish Cream Pudding

1. Whisk the sugar, cornstarch, salt, and cocoa powder together in a saucepan.
2. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
3. Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
4. Once the cocoa mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
5. Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
6. Remove the pudding from the heat and whisk in the chocolate and Irish cream.
7. Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Whipped Cream

1. Combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed. Cover and refrigerate until ready to use and slightly whisk before using if need be.

Assembly

1. Once pudding is chilled, top each bowl with a dollop of whipped cream and sprinkles of your choice.
2. Enjoy!

Keywords: chocolate, irish cream, pudding