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Bailey's™ Chocolate Pot de Crème

Name: Bailey's™ Chocolate Pot de Crème
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 6 ounces milk chocolate, finely chopped; 6 ounces bittersweet chocolate, finely chopped; 1/2 cup of Bailey's™ Irish cream liqueur; 1 1/2 cup heavy cream; 1/2 teaspoon vanilla; 1/4 cup sugar; 5 large egg yolks; Whipped cream and chocolate butterflies, for garnish (Optional)

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Prep 10 min
Total 10 min
Servings 8

Add Bailey's™ to your pot de Crème for an added boozy twist.

By Tablespoon Kitchens

Updated July 15, 2015

Ingredients

6 ounces milk chocolate, finely chopped
6 ounces bittersweet chocolate, finely chopped
1/2 cup of Bailey's™ Irish cream liqueur
1 1/2 cup heavy cream
1/2 teaspoon vanilla
1/4 cup sugar
5 large egg yolks
Whipped cream and chocolate butterflies, for garnish (Optional)

Steps

1

In a large heatproof bowl, melt the chocolates.
2

In a medium saucepan, bring the Baileys, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes.
3

In a medium heatproof bowl, whisk the egg yolks. Then gradually whisk the egg-and-cream mixture in a saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.
4

Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture through a fine mesh strainer into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.
5

Let the pots de crème stand at room temperature for 15 minutes.