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Decadent Irish Cream Chocolate Pots de Crème

Irish Cream Chocolate Pots de Crème - featured image
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A rich, creamy, and boozy chocolate custard dessert that is easy to make and perfect for special occasions or cozy nights.

Ingredients

Scale
  • 1 cup whole milk (240 ml)
  • 1 cup heavy cream (240 ml)
  • 6 large egg yolks (room temperature)
  • ½ cup granulated sugar (100 g)
  • 6 ounces bittersweet chocolate, finely chopped (170 g)
  • ⅓ cup Irish cream liqueur (80 ml)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Place a kettle of water on to boil for your water bath.
  2. In a small saucepan over medium heat, warm the whole milk and heavy cream until it just starts to simmer. Remove from heat immediately.
  3. Place the chopped bittersweet chocolate in a medium heatproof bowl. Pour the hot milk and cream mixture over it and let sit for 2 minutes. Then whisk gently until smooth and fully melted.
  4. In another bowl, vigorously whisk together the egg yolks and granulated sugar until pale and slightly thickened (about 2-3 minutes).
  5. Slowly pour about ½ cup (120 ml) of the warm chocolate mixture into the egg yolks while whisking constantly to temper the eggs.
  6. Pour the tempered egg yolk mixture back into the bowl with the remaining chocolate mixture. Whisk until fully combined and smooth.
  7. Stir in the Irish cream liqueur, vanilla extract, and a pinch of salt. Whisk gently.
  8. Pour the mixture through a fine mesh sieve into a clean bowl or measuring jug to remove any lumps or cooked egg bits.
  9. Divide the custard evenly among 6 ramekins (about 4 ounces or 120 ml each).
  10. Place ramekins in a roasting pan. Carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins (about 1 inch or 2.5 cm).
  11. Bake for 35-40 minutes until the custards are set around the edges but slightly wobbly in the center.
  12. Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
  13. Serve chilled, optionally garnished with cocoa powder, chocolate shavings, or fresh mint.

Notes

Temper the eggs slowly to avoid scrambling. Use a water bath for gentle, even cooking. Strain custard before baking for silky texture. Do not overbake; custard should be slightly wobbly in the center. Chill thoroughly for best flavor and texture. Use good-quality bittersweet chocolate and Irish cream for best results.

Nutrition

Keywords: Irish cream, chocolate, pots de crème, custard, dessert, creamy, boozy, easy dessert

Find it online: https://lucydishes.com/decadent-irish-cream-chocolate-pots-de-cr-e-me-recipe-easy-and-creamy-dessert/