Baileys Chocolate Pots de Creme

Mmmmmm, mmmmmm, mmmmmm, yummmy!!!!!

Chocolate is my downfall! The only thing I would do different to this recipe is take out the Bailey's...I don't like Irish Cream (shhh, don't tell my mom!!! I'm 1/2 Irish!)


Pot de creme (pronounced poh duh KREHM) is a traditional French
dessert that consists of a rich, creamy custard cooked and served
in small pots. The classic flavoring is vanilla but here we will be
adding chocolate and Baileys for an Irish twist.

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:

1 1/2 Cups Heavy Cream
1/2 Cup Baileys Irish Cream
1/2 Teaspoon Vanilla
6 Ounces Bittersweet Chocolate, chopped into small pieces
6 Large Egg Yolks
1 Tablespoon Sugar
Pinch of Salt
Whipped Cream (optional), to garnish

Preparation:

Special equipment: 8 (4- to 5-ounce) Ramekins or Pots de Creme
Cups.

Preheat oven to 300 degrees.

Add chopped chocolate to a large bowl. Heat cream and a pinch of
salt in a small pot until it just comes to a boil. Pour the hot
cream over the chocolate and whisk until melted and smooth. Let
cool slightly, then stir in the Baileys Irish Cream and vanilla.

In another bowl, whisk together the egg yolks and sugar. Slowly
drizzle the warm chocolate into the egg mixture while stirring.
Strain the mixture through a sieve into another container and let
cool completely (15 - 20 minutes).

Pour the custard mixture evenly into custard pots, baking dishes,
or ramekins. Place the dishes into a deep pan and fill pan with hot
water until half way up the sides of the ramekins. Tightly cover
with pots de creme lids or aluminum foil poked with a few holes.

Bake until custard is set around edges but still slightly liquid in
center (about 35 - 45 minutes). Custard will become firmer as it
cools.

Remove pots de creme from water bath, remove lids or foil, and let
cool at room temperature for about an hour. Transfer to
refrigerator and cool completely (at least 3 hours). You can make
these up to two days ahead of time.

Serve cold with a dollop of whipped cream on top.

Source: Brett Moore, About.com

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