More Great Recipes: Pudding

Baileys Chocolate Pot de Crème


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Member since 2010

Serves 8 | Prep Time 10 minutes | Cook Time 10 minutes

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

Whipped cream and chocolate butterflies, 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


Pairs Well With


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