Chocolate Irish Cream Pudding for Two

This Chocolate Irish Cream Pudding for Two takes my classic recipe and scales it down to make two servings. This pudding is rich and creamy with a hint of Irish Cream, homemade whipped cream, and lots of festive sprinkles.

It cooks quickly on the stove and is then refrigerated for two hours before being topped with whipped cream and sprinkles.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Egg: You'll want to make sure that the egg is at room temperature to ensure that it is properly incorporated into your pudding. If you forget to leave them it before you start, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Whisk the sugar, cornstarch, cocoa powder, and salt 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 yolk. 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.

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.

Remove the pudding from the heat and whisk in the chocolate and Irish cream. Transfer pudding to two small 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.

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

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