This chocolate pudding brings me back to the days of eating instant Jello pudding from a box. But this pudding is the grown up sophisticated version- richer and creamier and topped with some alcoholic whipped cream. I had leftover egg yolks from the macarons and leftover Bailey's from the mini cheesecakes. These glass dessert dishes are ones I grew up eating pudding in. Thanks mom for giving them to me!
Milk Chocolate Pudding
Inspired by Baking at Home with the Culinary Institute of America
3/4 cup sugar, divided use
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
3 cups whole milk, divided use
2 large eggs
2 large egg yolks
4 oz. milk chocolate, melted
2 Tbsp. unsalted butter
1 tsp. vanilla
1. Whisk 1/4 cup sugar with cornstarch in a large bowl. Stir in 1/2 cup milk, eggs, and egg yolks. Whisk until smooth.
2. In a medium saucepan, combine 2 1/2 cups milk and 1/2 cup sugar. Bring to a boil over medium heat. Add the hot mixture to the eggs in 3 increments, whisking constantly to temper eggs. Return mixture to saucepan.
3. Cook over medium heat stirring constantly until thick.
4. Place melted chocolate in a medium bowl. Add 1/2 cup of the hot custard to the chocolate whisking constantly. Return the chocolate mixture to the saucepan and stir in butter and vanilla.
5. Divide into dessert dishes. Press parchment paper on the top of each dish so a pudding skin . does not form. Poke holes in parchment for steam to escape. Chill for two hours.
Bailey's Whipped Cream
1/2 cup heavy whipping cream
2 Tbsp. Bailey's Irish Cream
1. Chill stand mixer bowl and whip attachment in fridge.
2. Pour heavy cream into cold stand mixer bowl.
3. Whip until stiff peaks form.
4. Fold in Bailey's Irish Cream.
5. Pipe onto pudding using a large star tip.
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