Baileys Chocolate Pot de Creme

Baileys Chocolate Pot De Creme

Baileys Chocolate Pot de Crème: Smooth, silky chocolate wrapped in some Baileys Irish Cream-I’ll take it!

A triple threat of dark chocolate, milk chocolate and Bailey’s, will have you melodically licking your spoon with every bite.

Aside from the taste and having a prep time clocked at a mere 20 minutes, this is a make-ahead, no bake recipe that can proudly wear a “worthy” status at any 5-star restaurant.


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Baileys Chocolate Pot de Creme

Ingredients:

6 ounces milk chocolate, finely chopped
6 ounces bittersweet chocolate, finely chopped
1/2 cup of Baileys Irish Cream
1 ½ cup heavy cream
1/2 teaspoon vanilla
1/4 cup sugar
5 large egg yolks
Crème fraîche and chocolate shavings, for garnish (Optional)

Directions:

  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. Garnish with crème fraîche and chocolate shavings.

A few quick notes:

  • Chocolate is the star of this dessert, so make sure you use a high quality chocolate. My preference is for Valrhona or Scharffenberger.  For this recipe I use Scharffenberger’s milk chocolate and Valrhona’s dark chocolate (61% cacao).
  • Try not to multi-task when cooking the cream and sugar or you will very quickly go from thick and smooth to thick and chunky. This step will determine the texture of your pot de crème. If by chance you get a bit of curdling, a chinois or fine mesh strainer may save your dessert.

This recipe is heavily adapted from pastry chef Frank Urso.

Comments

  1. says

    BRAVO on the first post! What could be better than chocolate and Baileys? Can’t wait to try this!

    Reply

    • Naomi replied: — February 18th, 2010 @ 12:15 am

      Ah, finally. .thanks!

      Reply

  2. says

    Is there a non-alcoholic substitute for the Bailey’s?

    Reply

    • naomi replied: — February 23rd, 2010 @ 7:23 am

      You can omit the alcohol completely and replace it with whole milk.I have made it this way and it turns out just as well.

      Reply

  3. jen says

    i saw something similar on a website (http://bit.ly/9TDSI8), but she made pudding instead of pot de creme.
    ahh i think im going to have to give this a try!!!!!

    Reply

    • Naomi replied: — February 23rd, 2010 @ 1:04 pm

      Yes, similar in that Baileys and chocolate are present in both recipe, but pudding and a pot de creme, a custard, are very different in texture. The key ingredient that gives pot de creme its texture, absent in the pudding you refer to is the cream.

      Reply

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