Baileys Chocolate Pudding Recipes

Steps:

• Combine sugar & cornstarch in a heavy, medium saucepan.
• Add milk& whisk until dry ingredients are dissolved.
• Whisk in egg yolk & cream.
• Cook, over medium heat, stirring constantly, until the mixture comes to a full boil & thickens.
• Remove from heat & whisk in Bailey's.
• Add chocolate & whisk until melted& smooth.
• Pour pudding into ramekins or serving dishes.
• Let cool slightly & cover the tops with plastic wrap to prevent a skin from forming.
• Refrigerate until chilled- a minimum of 2 hours.
• To serve, garnish with chocolate curls or cocoa powder or whipped cream or all three!

Steps:

• Grease a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, cocoa, baking powder and a pinch of salt in a large mixing bowl. Whisk together the eggs, butter, liqueur and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
• To make the sauce, mix 300ml boiling water from the kettle with the sugar and cocoa, then pour all over the pudding batter - don't worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. Dust with icing sugar, if you like. Serve straight away - as you scoop spoonfuls into serving bowls, you should find a gorgeous chocolate sauce underneath. Eat with single cream and extra liqueur, if you like.

Steps:

• Beat pudding mix and milk together in a bowl with an electric hand mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir vodka and Irish cream liqueur into the pudding mixture. Fold whipped topping into the mixture until smooth; spoon into 16 small cups.

Steps:

• Preheat oven to 350ºF (175ºC). Grease and flour a 10-inch Bundt cake pan. In a large bowl, stir together cake mix, pudding mix and cinnamon. In a separate bowl mix Baileys Original Irish Cream, oil, eggs, and sour cream. Beat on low speed until blended. Then combine two bowls and beat on medium speed until blended. Stir in white chocolate chips by hand. Pour batter into prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on cooling rack, or enjoy warm. Melt butter, whisk in remaining topping ingredients. Drizzle topping over the top of cake.

Steps:

• Pour chocolate pudding mix into a bowl. Add 1 cup milk and mix using a wire whisk until well combined. Stir in Irish cream liqueur. Fold in 4 ounces of whipped topping and mix well. Fill plastic shot cups halfway with chocolate mixture. Refrigerate for 30 minutes or until chocolate pudding is set.
• Pour strawberry pudding mix into a bowl. Add remaining 1 cup milk and mix using a wire whisk until well combined. Stir in strawberries and cream liqueur. Fold in remaining 4 ounces of whipped topping and mix well. Spoon strawberry pudding mixture over chocolate pudding in the shot glasses, filling nearly to the top.
• Refrigerate for 30 minutes or until pudding is set. Sprinkle set pudding shots with chocolate shavings.

Steps:

• Toast almonds in a 300 degree oven while melting choc. chips in a double boiler. Watch the almonds CAREFULLY, they burn in a flash.
• With a hand mixer, beat melted chocolate into the cream cheese till it is smooth and glossy and holds it's shape.
• Beat in liqueur by the 1/4 cup.
• In another bowl, whip the cream, adding in the pudding mix and the salt; beat untill it is very stiff.
• On low, blend the two mixtures together completely.
• Pour into a pie crust and decorate or garnish with the toasted almonds.
• Refrigerate until set, about 4 hours; this pie improves with age.
• You can make this far more chocolatey if you double the choc. chips.