- Prep time
- 15 minutes, plus 2 hours chilling PT0.25M
- Cook time
- 35–45 minutes PT45M
- 4 servings
This chocolate pot de crème gets the proper Celtic treatment with the addition of your favorite Irish cream. Sláinte!
- ¾ cup heavy cream
- ¼ cup whole milk
- ¼ cup granulated sugar
- ½ cup bittersweet chocolate, chopped
- 3 large egg yolks
- ¼ cup Irish cream
- ¼ teaspoon salt
Heat oven to 300°F.
In a small sauce pot, heat cream, milk and sugar to a simmer. Place chocolate in a work bowl. Add the hot cream mixture to the bowl ¼ at a time to melt the chocolate. Stir with a spatula until smooth before adding more cream. Repeat until all the cream has been incorporated.
Place egg yolks in a large work bowl, then slowly pour the chocolate mixture over the yolks while stirring with a spatula. Add the Irish cream and salt, then pass through a fine mesh strainer.
Pour strained mixture evenly into 4 ramekins (4-ounce size) and bake uncovered for 35–45 minutes, or until just set. Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill completely, at least 1½ hours. Serve chilled with whipped cream if desired.