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Creamy Baileys Chocolate Pots de Crème

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A rich and elegant chocolate custard infused with Bailey’s Irish Cream, offering a silky smooth texture and a boozy warmth. Perfect for an easy yet impressive dessert.

Ingredients

Scale
  • 2 cups heavy cream (475 ml)
  • 1/2 cup whole milk (120 ml)
  • 6 oz bittersweet or semisweet chocolate, chopped (170 g)
  • 5 large egg yolks
  • 1/3 cup granulated sugar (65 g)
  • 1/3 cup Bailey’s Irish Cream (80 ml)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Set the oven rack to the middle position for even heat.
  2. In a medium saucepan, combine heavy cream and whole milk. Warm over medium heat until just simmering, do not boil.
  3. Place chopped chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit for 2 minutes. Stir gently until smooth and fully melted.
  4. In a separate bowl, whisk egg yolks with granulated sugar until pale and slightly thickened, about 2-3 minutes.
  5. Slowly pour about 1/3 of the warm chocolate mixture into the yolks while whisking constantly to temper the eggs.
  6. Pour the tempered yolk mixture back into the remaining chocolate mixture and stir to combine thoroughly.
  7. Stir in Bailey’s Irish Cream, vanilla extract, and a pinch of salt.
  8. Pour the custard through a fine mesh strainer into a clean bowl or large measuring cup to remove any lumps.
  9. Divide the mixture evenly among six 4-ounce ramekins (about 5.5 oz / 160 ml each).
  10. Place ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
  11. Bake for 35-40 minutes, or until the custards are just set but still slightly jiggly in the center.
  12. Remove ramekins from water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. Serve chilled, optionally topped with whipped cream, chocolate shavings, or a sprinkle of cocoa powder.

Notes

Temper the eggs slowly to avoid scrambling. Use a water bath for even cooking and to prevent cracking. Strain the custard for a silky smooth texture. Custards should jiggle slightly when done baking and will firm up as they chill. Chill overnight for best texture and flavor. Can substitute Bailey’s with other cream liqueurs or omit for a non-alcoholic version. Dairy-free adaptations possible with coconut cream and dairy-free chocolate.

Nutrition

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

Find it online: https://hungermind.com/creamy-baileys-chocolate-pots-de-cr-e-me-recipe-easy-elegant-dessert-guide/