With a few fuss free garnishes, you can turn a classic homemade treat into a NYE dinner party worthy dessert.

As 2014 comes to an end, there are a few things I know for sure:

*no meal is complete without a sweet treat.

*the word “diet” (as in the “weight loss” definition) is not on my list of new year goals (however, crossing the finish line of my first Half Ironman IS!).

*because of the above statements, I will never be a size 6.  I love food, I love cooking and most of all, I love eating – and I have the curves to prove it!

As we ring in 2015, let’s celebrate our curves (or whatever body shape you rock), and end the holidays with a dinner party worthy chocolate sweet treat.  Like many of my recipes, this dessert is effortless to prepare, uses pantry staple ingredients, and can be enjoyed all year (minus the liquor) as a lunch box treat, or after dinner indulgence.  For a vegan/dairy free version: omit dark chocolate, 35% cream and Baileys, and garnish with fresh raspberries.  *Children may find this dish a bit rich, if so, simply stir in a bit of maple syrup to prepared pudding, or up the brown sugar to 1/3 cup (75 mL) when preparing.

From my Happy, Healthy & Hectic Kitchen to Yours, HAPPY NEW YEAR!

Dark Chocolate Pudding with Baileys Whipped Cream & White Chocolate

Don’t have Baileys on hand?  Try orange, almond or chocolate liquor.

3 tbsp (45 mL) corn starch
2 ¼ cups (560 mL) So Nice Organic Unsweetened Almond Beverage
¼ cup (60 mL) brown sugar
2/3 cup (150 mL) cocoa powder
2 oz (60g) 70% dark chocolate, finely chopped
Pinch of salt
2 tsp (10 mL) pure vanilla extract

Garnish: Baileys Whipped Cream (see recipe below), finely chopped white chocolate and Bahlsen Waffeletten Dark Biscuits.


Stir together corn starch and ¼ cup (60 mL) of So Nice Organic Unsweetened Almond Beverage.  Set aside. Whisk remaining milk with sugar, cocoa powder and salt in a heavy bottom saucepan. Set pan over medium heat and cook whisking until mixture comes to a gentle boil, about 5 to 7 minutes. Whisk in corn starch mixture and whisk until mixture has thickened, about 1 to 2 minutes. Remove from heat. Stir in vanilla and chocolate. Cool slightly. Cover and refrigerate for at least 4 hours or up to 3 days. To serve: Divide pudding evenly between serving dishes.  Garnish evenly with Baileys whipped cream, chopped white chocolate and biscuits. Makes 6 servings.

Baileys Whipped Cream: 1/3 cup (75 mL) 35% whipping cream; 2 tbsp (30 mL) Baileys Irish Cream; ¼ tsp (1 mL) pure vanilla extract. Whip together all ingredients until stiff peaks form.


Placing the finishing touches on dessert. “Wow” your guests and serve pudding in martini glasses. Or, do as a friend of mine does; in little (125 mL) mason jars and tie with ribbon. Too cute!

Recipe written & developed by Charmaine Broughton.