Ingredients (~3 servings)
- 2 Tbsp cornstarch
- 1/4 cup granulated sugar
- 1 pinch of salt
- 1/4 tsp instant espresso powder (optional)
- 1 1/2 cups whole milk (see note)
- 3 oz semisweet or bittersweet chocolate, finely chopped
- 2 Tbsp Baileys Irish Cream (optional)
- 1/2 tsp pure vanilla extract
For Garnish (Optional)
- Whipped cream
- Shaved chocolate
Make the Pudding
In a medium saucepan, whisk together the cornstarch, sugar, espresso powder, and salt. Make sure all the dry ingredients are combined before adding liquid.
Slowly drizzle in the milk while whisking constantly. This is the key step to prevent any lumps from forming.
Place the saucepan over medium-low heat. Whisk occasionally for ~10-12 minutes. The milk should not simmer. The pudding is ready for the next step when it has thickened enough to coat the back of a spoon.
Add the chopped chocolate and whisk until it’s completely melted and the pudding is smooth.
Stir in the Baileys (if using) and continue to cook, stirring, for another ~2-3 minutes until the pudding is thick.
Remove the pot from the heat and stir in the vanilla extract.
Chill the Pudding
Pour the pudding into 3 individual serving cups or one large bowl.
To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding. Make sure it’s touching the entire surface.
Refrigerate for ~2-3 hours, or until the pudding is cold and set. Serve with whipped cream and shaved chocolate.
Recipe Note
- If you are not using the optional 2 Tbsp of Baileys, use 1 1/2 cups plus 2 Tbsp of whole milk.
Creamy Chocolate Pudding
Ingredients
Ingredients
- 2 Tbsp cornstarch
- 1/4 cup granulated sugar
- 1 pinch salt
- 1/4 tsp instant espresso powder optional
- 1 1/2 cups whole milk see note
- 3 oz semisweet or bittersweet chocolate finely chopped
- 2 Tbsp Baileys Irish Cream optional
- 1/2 tsp pure vanilla extract
For Garnish (Optional)
- Whipped cream
- Shaved chocolate
Recipe Note
- If you are not using the optional 2 Tbsp of Baileys use 1 1/2 cups plus 2 Tbsp of whole milk.
Instructions
- Whisk cornstarch, sugar, espresso powder, and salt in a medium saucepan.
- Slowly drizzle milk while whisking constantly to prevent lumps.
- Cook over medium-low heat, whisking occasionally, until mixture thickens and coats the back of a spoon, about 10-12 minutes.
- Add chopped chocolate and whisk until melted and smooth.
- Stir in Baileys and cook for 2-3 more minutes until thick.
- Remove from heat and stir in vanilla extract.
- Pour pudding into serving cups and cover surface with plastic wrap.
- Refrigerate 2-3 hours until cold and set.
- Serve with whipped cream and shaved chocolate.
