Irish Cream Chocolate Pudding

1/4 cup sugar
1/4 cup cornstarch
1 1/3 cups milk
1/2 cup cream (light or whipping)
1 egg yolk
1/3 cup bailey Irish cream
3 ounces chocolate

Combine sugar and cornstarch in a heavy, medium saucepan. Add the milk and blend until the dry ingredients are dissolved.
Whisk in the egg yolk and the cream. Cook, over medium heat, stirring constantly, until the mixture comes to a full boil and thickens. (watch it so it doesn't burn )

Remove it from heat and then whisk in the Irish Cream. ( I used Bailey's )
Add chocolate and whisk until melted and smooth.
Pour pudding into Parfait glasses.
Let cool slightly and cover the tops with plastic wrap to prevent a skin from forming.
Refrigerate for a minimum of 2 hours.

To serve, garnish with chocolate curls, cocoa powder and whipped cream.
I added a few fresh raspberries to the top with cocoa powder and decorated with a mint sprig.
You could actually use any kind of garnish or decoration I used mint because I have it growing.