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Baileys Irish Cream Chocolate Pots de Creme: 4 Pure Indulgent Servings

Baileys Irish Cream Chocolate Pots de Creme
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Whip up these elegant Baileys Irish Cream Chocolate Pots de Crème for your next dinner party. This rich, creamy dessert offers a luxurious chocolate flavor infused with a hint of Irish cream. It is simple to make and delivers a stunning finish.

Ingredients

  • Dark chocolate (70% cacao), chopped: 6 ounces
  • Heavy cream: 1 cup
  • Whole milk: 1/2 cup
  • Egg yolks: 4 large
  • Granulated sugar: 1/4 cup
  • Baileys Irish Cream: 1/4 cup
  • Vanilla extract: 1 teaspoon
  • Pinch of salt
  • Optional topping: Whipped cream and chocolate shavings

Instructions

  1. Preheat your oven to 325°F (160°C). Arrange four 4-ounce ramekins in a baking dish.
  2. Place the chopped dark chocolate in a heatproof bowl.
  3. In a small saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering. Do not boil.
  4. In a separate medium bowl, whisk the egg yolks and sugar together until pale and slightly thickened.
  5. Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
  6. Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens enough to coat the back of the spatula (about 170°F or 77°C). Do not let it boil.
  7. Remove the custard from the heat. Stir in the chopped chocolate until fully melted and smooth.
  8. Whisk in the Baileys Irish Cream, vanilla extract, and salt until combined.
  9. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl.
  10. Carefully pour the mixture evenly into the prepared ramekins.
  11. Place the baking dish into the oven. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath (bain-marie).
  12. Bake for 30 to 35 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  13. Carefully remove the ramekins from the water bath. Let them cool to room temperature, then cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
  14. Serve cold, topped with whipped cream and chocolate shavings if desired.

Notes

  • Tempering the eggs slowly prevents them from scrambling.
  • The water bath creates gentle, even heat for a silky texture.
  • You can make these up to two days ahead for easy entertaining.

Nutrition

Find it online: https://sundayflavor.com/baileys-irish-cream-chocolate-pots-de-creme/