Bailey'S Chocolate Pudding

1. 1

   1. Cut semi-sweet chocolate into small pieces. This makes for a quicker melt time.

2. 2

   2. Combine 5 oz. of the semi-sweet chocolate with golden syrup in a large, heavy saucepan. Cook over low heat, stirring often, until the chocolate melts.

3. 3

   3. While the chocolate is melting, whisk 1/2 cup of the milk with cornstarch until smooth; gradually whisk in remaining milk, and add to the chocolate mixture. Cook over medium heat, stirring constantly until thickened (about 10 minutes).

4. 4

   4. Remove the pudding from heat. Whisk 1 tbsp of the hot pudding mixture to the egg yolk, vanilla, and Bailey's liquor. This helps the eggs adjust to the temperature of the pudding; if you add the eggs right away, you risk ending up with scrambled eggs.

5. 5

   5. Stir the remaining egg-Bailey's-vanilla mixture into the hot pudding. Place back on heat, and cook for an additional 5-8 minutes or until thick and glossy (be sure to stir constantly to keep the pudding from burning).

6. 6

   6. Remove the pudding from stove and stir in butter; divide among 6 heatproof cups or bowls. Cover with plastic wrap and let cool to room temperature. You can refrigerate the cups for up to 2 days.

* Per serving · 4 servings · Values may vary.