Baileys Chocolate Pudding

I never thing of chocolate pudding when I think of desserts I love, but it really should be on the list. A good chocolate pudding is a perfect summer treat – rich, smooth, easy to make, and there are SO many variations you can make with it, including this Baileys version!


This pudding only needs a few ingredients to made an amazing, special dessert.

  • the milk – I used 2% milk for most of my testing, but any animal milk would definitely work. A higher fat percentage would create a thicker, creamier, richer pudding. I haven’t tried it with a nut milk or anything else, but please let me know if you do!
  • the chocolate – using dark chocolate instead of cocoa powder is what gives this pudding it’s rich, decadent chocolate flavor. you could use milk chocolate if you wanted, or even white chocolate if that’s your jam.
  • the thickener – I used a combination of egg yolks as well as cornstarch to thicken this pudding. I really like using egg yolks because of the texture they bring, but if you wanted to leave them out and double the amount of cornstarch you can!
  • the baileys – if you wanted to have a plain chocolate pudding you can leave it out, but it’s so so good here. see the Variations section for substitution ideas!
  • the whipped cream – not strictly necessary, but so great as a contrast to the pudding. Plus, a bit more of the Baileys flavor is never a bad thing 🙂


This recipe itself is a variation on my original Decadent Chocolate Pudding recipe, which is incredible even on its own. However, adding some extra flavorings takes it to a whole new level. Some other ideas I’ve had:

  • Chocolate Orange Pudding – I’m thinking you could add orange liquor instead of the baileys for a fun orange variation! I would start with just a couple of tablespoons and taste and add more as needed so you don’t get an overwhelming flavor
  • Dirt Pudding – the classic dessert I loved when I was a kid! Just layer the plain chocolate pudding with crushed oreos and add in some gummy worms for a fun, tasty treat. Switch up the candy and type of cookie for alllll kinds of fun

It’s such a good recipe, and everyone I shared it with absolutely loved it! I’ll almost definitely be making more soon 🙂

Baileys Chocolate Pudding
Yield: 4-6 servings

Baileys Chocolate Pudding

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 25 minutes

This rich, decadent pudding is the perfect, quick summer treat! The Baileys comes through beautifully and the whipped cream is the best finishing touch.


for the pudding

  • 2 egg yolks
  • 2 Tbsp (16 g) cornstarch
  • 2 cups (454 g) milk, divided
  • 1/2 cup (100 g) sugar
  • pinch of salt
  • 1/2 cup (85 g) chocolate chips
  • 1 Tbsp (14 g) butter, optional
  • 1/4 cup (2 oz) Baileys
  • 2 tsp vanilla

for the whipped cream

  • 1 cup (8 oz) whipping cream
  • 1/4 cup (2 oz) Baileys
  • 2 Tbsp (14 g) powdered sugar


    1. prep the egg mixture: in a medium bowl, whisk the egg yolks until slightly paler in color. add the cornstarch and 1/4 cup (57 g) of milk and whisk to combine. set aside
    2. scald the milk: in a medium pot, heat the remaining milk (397 g), sugar, and salt over medium high heat until there are small bubbles around the edges and the mixture is between 180*-190*. stir this mixture frequently to ensure the bottom doesn't burn
    3. temper the eggs: once the milk mixture is bubbling, remove from heat and very slowly stream the milk mixture into the egg mixture. at first, you should do just a few drops at a time. as the temperature of the egg mixture increases you can add more of the milk mixture. the goal here is to slowly increase the temperature of the egg mixture so that the eggs don't scramble, so be sure to take your time!
    4. add the chocolate: return the egg and milk mixture to the pan. heat over medium high heat and stir constantly until the mixture thickens to a pudding consistency and then add the chocolate chips. It will seem like it won't all come together and the chocolate won't fully incorporate but it will, just keep going!
    5. finish the pudding: remove from the heat and add the vanilla, Baileys, and optional butter. mix and store with plastic wrap up against the surface of the pudding to prevent a skin from forming. let chill for a couple of hours or until cold
    6. serve and enjoy: just before serving, combine the whipped cream ingredients and, either by hand or with a mixer, whip to soft peaks. top the pudding with the whipped cream and enjoy!


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