Bailey'S Chocolate Pudding

• 6 oz. - semi-sweet chocolate (1 oz. used for topping; splurge for the higher quality chocolate)
• 2 oz. - Bailey's Irish Cream Liquor
• 1/3 - cup golden syrup
• 2 1/2 - cups warm milk
• 1/3 cup plus 2 tbsp - corn starch
• 2 - egg yolks, whisked
• 1 - tsp pure vanilla extract
• 1 - tbsp butter
• garnish (optional) - marshmallows, chocolate chips, whip-cream, walnuts, ice cream, etc.

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

chocolate, golden syrup, milk, starch, egg yolks, vanilla, butter, marshmallows

Taken from www.epicurious.com/recipes/member/views/baileys-chocolate-pudding-50104228 (may not work)