Bailey’s Chocolate Pudding

baileys pudding 1

Okay, so let’s talk about the fact that the champagne glasses have an uneven amount of pudding in them, shall we?

I started off by squirting the whipped cream into the glass on the right, and realized it had a bit too much pudding in it. So I spooned a bit out of the one of the left before adding whipped cream.

Except I almost couldn’t stop eating it, it was that good.

So then I decided just to leave the pudding as it was in the other glass, lest I end up eating everything out of both glasses before I got anything photographed.  Don’t think I couldn’t have done it–I mean, I did kind of start this blog just so I could have an excuse to eat pretty much whatever I want every day of the week.

And while I have a tendency to think of chocolate pudding as something you’re served in the school cafeteria or the hospital–this pudding is not that.


I’ve made homemade pudding before, but never using eggs.  And I think it was just that that gave this dessert its extra richness and creaminess.  Well, that and the Bailey’s.  But if you’re not a fan of Bailey’s or don’t consume alcohol, just leave it out.  Or, be really, really bad and substitute chocolate milk instead.

I left the Bailey’s out of half of my recipe and portioned Doodle’s servings in chocolate candy cups.

I may have eaten some of mine that way, too.

bailey's pudding 2

Bailey’s Chocolate Pudding
  • 1 egg
  • 1½ cups milk
  • ⅔ cups sugar
  • ¼ cup unsweetened cocoa
  • 3 tablespoons corn starch
  • 1 teaspoon instant coffee (optional; it really just gives your pudding a deeper flavor--not so much a "coffee" flavor)
  • 2 tablespoons butter
  • 4 ounces dark chocolate, chopped
  • ¼ cup Bailey's Irish Cream
  1. Whisk the egg in a small bowl and set aside.
  2. In a medium saucepan, combine milk, cocoa, sugar and corn starch. Whisk until blended, the place over medium heat and cook, stirring constant. Cook about 5 to 7 minutes, or until the mixture begins to thicken.
  3. Remove from heat and pour one ladle of the mixture into the bowl with the egg to temper. Pour the egg mixture into the chocolate and return to heat until it just begins to boil.
  4. Shut off the heat and add chocolate and butter. Stir until both are mixed through.
  5. Add Bailey's and stir to combine.

Linked up to Crazy Sweet Tuesdays!


  1. Tracy

    Woah, I totally need this! I especially love it in the little cup – fabulous!!

    • Ashley

      Thanks, Tracy. And the cups were fun to make–when we ran out of the pudding, I filled them with sliced strawberries and whipped cream, and my 4-year old thought that was pretty great, too!

    • Ashley

      Thanks, Chandra! No lie, this was the best pudding I have EVER eaten.

  2. amy @ fearless homemaker

    ha! this post gave me a major case of the giggles, as it’s something i would sooo do (except i’d accidentally polish off the entire second glass of pudding). they still look great, + i love the idea of the candy cups – too cute!

    • Ashley

      Hee! I’ve found that attempting to photograph my food usually ends up in my eating most of it before I can get back to the kitchen. I have no control!! =)

  3. Hayley

    I think this is the definition of decadent. Yummmmmmm.

  4. Donna

    LOVED your post….can’t wait to try the recipe but WHERE did you get or how did you make those precious chocolate bowls??? 🙂 TOOOO CUTE! 🙂 lol!



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Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

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