Friday Cocktail: Baileys & Ponche Kuba Chocolate Chip Pudding Trifle

    Its' Friday! It's Friday! It's the end of the week and the last day. So what are you going to do?  How about have some Caribbean flavor in your life.  If you follow  Never Dessert You on a regular basis, you may already know I was born and raised on the beautiful island of St. Thomas.  I miss my birthplace, but that does not mean I cannot bring my Caribbean flavor in Atlanta, GA. 

   My mom last visit to Atlanta she brought some alcohol for me.  Alcohol in the Caribbean is so cheaper than in the states.  Of course I love to have a nice mixed drink once in a while, so when I opened the box and saw Ponche Kuba my heart did a happy dance.  For those who are not familiar to Ponche Kuba it is a Caribbean rum cream.  It is almost similar to eggnog but not quite, more with light spiced vanilla rum.  It is smooth, sweet, rich and delicate. 

    What goes with Ponche Kuba?  I said why not some Hennessy?  But I was skeptical of using the Hennessy in the chocolate.  So to stay with the cream flavor I used good ole Bailey's.  Baileys mixed in with the chocolate pudding layered with chocolate chips and the Ponche Kuba mixed in with vanilla pudding.

 Baileys & Ponche Kuba Chocolate Chip Pudding Trifle slightly adapted from Bakers Royale

Ingredients:

1 1/2 cups crushed chocolate chip cookies

Chocolate Pudding

1/3 cup cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/4 tsp espresso powder
1 cup chopped dark chocolate (I used Ghiradelli)
1/2 cup Baileys
1 tbsp vanilla extract

Directions:

Combine cornstarch, sugar, salt, milk, and espresso powder in food processor or blender and pulse until well blended.   Alternatively, combine all ingredients in a bowl and whisk vigorously.  Transfer mixture to a heat proof bowl and place over boiling water for 15-20 minutes, stirring occasionaly.  Pudding is set when mixture coats the back of the spoon.  Add chocolate and stir to combine.  Add vanilla.  Pour through sieve into another bowl to remove lumps.  Add Baileys and stir to combine.

Vanilla Pudding

1/3 cup cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/2 cup 4 tbsp Ponche Kuba
1 tbsp vanilla extract

Directions:

Combine cornstarch, sugar, salt, and milk in food processor or blender and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over boiling water for 15-20 minutes, stirring occasionaly. Pudding is set when mixture coats the back of the spoon. Add vanilla and stir to combine. Pour through sieve into another bowl to remove lumps. Add Ponche Kuba and stir to combine.

Preparation:

1.  Transfer puddings to pastry bag with a large round pastry tip.  Use a separate pastry bag for each pudding.
2.  Pipe chocolate pudding at the bottom of glass.  Sprinkle crushed chocolate chips on top.  Pipe vanilla pudding on top.  Repeat until glasses are filled.
3. Garnish with dark and white chocolate shavings or curls.  Serve

* Glasses purchased from ROSS