CHOCOLATE IRISH CREAM PUDDING
In an attempt to "spice" up instant pudding, I found some Irish Cream and decided to give it a try.
Provided by Jennifer Bass
Categories Puddings
Time 10m
Number Of Ingredients 5
Steps:
- 1. In medium sized mixing bowl, combine the pudding mix with the milk and Bailey's Irish Cream. Using a wire whisk, beat the pudding mix for 2 minutes. Stir in two tablespoons of whipped topping and beat until well incorporated. Pudding will be soft set in about 5 minutes. Garnish with additional whipped topping if desired.
DOUBLE CHOCOLATE IRISH CREAM TRIFLE
A rich and chocolaty treat for springtime, but good any time of year.
Provided by MissVickers
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
- Mix chocolate cake mix, water, vegetable oil, egg, and instant coffee together in a large bowl until well blended. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
- Whisk milk, evaporated milk, chocolate pudding mix, and Irish cream liqueur together in a bowl until smooth. Place in the refrigerator.
- Cool cake in the pan for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes. Cut cooled cake into 1/2-inch cubes.
- Spread half of the cake cubes in the bottom of a trifle bowl; brush with Irish whiskey. Layer half of the pudding and whipped topping on top. Repeat layers with remaining cake cubes, Irish whiskey, pudding, and whipped topping. Dust trifle with cocoa powder.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 61.1 g, Cholesterol 32.6 mg, Fat 25.1 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 12.9 g, Sodium 681.1 mg, Sugar 45.9 g
BAILEYS IRISH CREAM CHOCOLATE PUDDING
Baileys Irish Cream Chocolate Pudding is thick, creamy, and utterly decadent! The perfect make-ahead dessert to celebrate St. Patrick's Day! To serve, spoon into small serving dishes and top the individual servings with shaved chocolate!
Provided by Ashley Manila
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- In a heavy-bottomed medium saucepan, combine 2 and 1/4 cups the milk (18 ounces), Baileys Irish Cream, sugar, chocolate, salt, cinnamon, and espresso powder.
- Cook over medium-low heat, stirring occasionally, until the chocolate is completely melted. About 6 to 8 minutes.
- In a small bowl, combine remaining milk (2 ounces) and cornstarch; whisk smooth. Slowly add the cornstarch/milk mixture into the saucepan.
- Increase the heat to medium, and - whisking constantly - bring the mixture to a simmer. Reduce heat. and continue cooking for 2 to 3 minutes, or until thickened.
- Remove from the heat, and stir in vanilla.
- Pour the pudding into a large bowl or individual cups, then press plastic wrap directly onto the surface.
- Refrigerate for at least 2 hours, or up to 3 days.
WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE
Categories Liqueur Milk/Cream Chocolate Egg Dessert Bake Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
- For bread pudding:
- Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
- Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
- Drizzle bread pudding with sauce and serve warm.
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EASY PUDDING WITH IRISH CREAM | TASTYCOOKERY
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- Combine white sugar and cornstarch in a saucepan. Whisk to incorporate. Add milk. Whisk until sugar and cornstarch are dissolved. Whisk in egg yolk and heavy cream.
- Over medium heat, whisk until comes to a boil and thickens. Quickly remove from heat and whisk in Irish cream and pure vanilla extract.
- Pour the mixture into serving dishes. Allow to cool slightly. Cover with plastic wrap and refrigerate for 2 hours. Before serving, garnish with whipped cream. Enjoy your Chocolate Pudding!
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- In a large saucepan, whisk together sugar, cocoa powder, and cornstarch. Slowly whisk in the milk until the powders are dissolved. Whisk in the heavy cream and egg yolk, then place over medium heat.
- Stir often until the mixture comes to a boil. Reduce heat to a simmer and continue to cook and stir until thickened. Remove from heat. Mix in the Irish cream, dark chocolate, butter, and vanilla extract until smooth.
- Allow to cool slightly, then divide among individual serving glasses. Cover the tops with plastic wrap, making sure it is touching the tops of the pudding to keep skin from forming. Refrigerate to chill thoroughly, at least 2-4 hours to overnight.
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- In a medium bowl, whisk together the Irish Cream and sweetened condensed milk until combined.
- Beat all of the frosting ingredients in a large bowl or stand mixer fitted with a whisk attachment on medium-high speed until light and fluffy. Frost the cake and top with sprinkles if desired.
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