Baileys Chocolate Pot de Creme

Published January 3, 2014 by thepinkgourmet

If you are a chocolate lover this is the dessert for you!  If you have never had Pot de Crème before, you are in for a real treat.  It is really rich and very dense.  This may seem difficult to make but if you follow the instructions given it is really not that hard. I actually used a combination of two recipes when I made this.  Get ready for a wonderful treat!


Milk-Chocolate Pots de Crème

Source1   & Source 2

10 ounces milk chocolate, finely chopped

  • 3 ounces bittersweet chocolate, finely chopped
  • 1 cup milk
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 5 large egg yolks
  • Crème fraîche and chocolate shavings, for garnish
  1. In a large heatproof bowl, combine the milk and bittersweet chocolates.
  2. In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream. Whisk the egg-and-cream mixture into the 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.
  3. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.
  4. Let the pots de crème stand at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings; serve.
Make Ahead The pots de crème can be refrigerated for up to 3 days.
The first thing you need to do is finely chop your chocolate.  I used 6 oz. of  bittersweet and 6 oz. of milk chocolate.  I chopped my chocolate in a food processor.
The next step is to put the heavy cream, milk, and sugar in a medium sauce pan. I used 1 1/2 cups of heavy cream, no milk , 1/2 cup of Baileys Irish Cream, 1/2 teaspoon vanilla and 1/4 cup of sugar.  Bring to a boil while whisking constantly until the sugar is completely dissolved.
In a medium heatproof bowl whisk the egg yolks.
Gradually whisk in half of the hot cream into the egg yolks.  Be very careful that your cream mixture is not too hot or it will curdle the eggs.  Whisk the egg-and-cream mixture back  into the saucepan with the rest of the hot cream mixture. 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 chopped chocolate ant let it sit for two minutes, then stir until smooth.
Pour into a blender and puree until very smooth about 1 minute.
Pour into eight 4 oz. ramekins and refrigerate about 2 hours till set.
I whipped some additional heavy cream and put a dollop on top of each one.  Hopefully you will enjoy these as much as I did!  Just remember they are very rich so take your time eating them!!!!!  🙂
I give this recipe plus out of 4……

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