Creamy Chocolate Pudding
This is a rich, decadent chocolate pudding that's 100 times better than a boxed mix. It’s easy to make on the stovetop and gets its deep flavor from a hint of espresso and an optional kick from Baileys.
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.
Notes
If not using Baileys, use 1 1/2 cups plus 2 Tbsp whole milk.
Did you make this recipe?Let me know how you liked it below!