Instructions
In a medium heavy-bottomed saucepan, combine 2 and 1/4 cups (18 oz.) milk, Baileys Irish cream, sugar, chocolate, salt, cinnamon and espresso powder.
Cook over medium-low heat, stirring occasionally, until chocolate is completely melted. From 6 to 8 minutes.
In a small bowl, combine remaining milk (2 ounces) and cornstarch; gently whisk. Slowly add cornstarch and milk mixture to pan.
Increase heat to medium, and – beating constantly – bring mixture to low heat. Reduce heat. and continue cooking for 2 or 3 minutes, or until thickened.
Remove from heat and add vanilla.
Pour the pudding into a large bowl or individual cups, and then press the plastic wrap directly onto the surface.
Refrigerate for at least 2 hours, or up to 3 days.