Bailey's™ Chocolate Pot de Crème

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.