Best 4 Baileys Chocolate Pots De Creme Recipes
Indulge in the symphony of flavors and textures presented by the Baileys Chocolate Pots de Crème. This classic French dessert is elevated with the rich, velvety embrace of Baileys Irish Cream, creating an experience that tantalizes the senses. Each bite offers a seamless blend of creamy chocolate and a hint of Irish whiskey, complemented by a delicate, silky custard base. Discover the art of crafting this delectable treat with our curated collection of recipes, guiding you through every step to achieve perfection. From the traditional method using a water bath to innovative variations incorporating whipped cream or a luscious chocolate ganache, these recipes cater to every skill level and preference. Embark on a culinary journey and unveil the secrets to creating an unforgettable Baileys Chocolate Pots de Crème that will leave your taste buds in awe.
Check out the recipes below so you can choose the best recipe for yourself!
IRISH CREAM POTS DE CREME
A scrumptious rich chocolate dessert adapted from the Food Network Kitchen
Provided by Liz Berg
Categories Chocolate
Time 20m
Number Of Ingredients 10
Steps:
- Place the chocolate in a blender.
- Whisk the milk, 1 cup cream, egg yolks, granulated sugar, and salt in a saucepan over medium heat.
- Cook, stirring constantly until the mixture starts to simmer. Add vanilla and Irish cream.
- Immediately pour the milk mixture over the chocolate in the blender. Blend until very smooth, stopping to scrape the sides of the blender as needed. Pour the mixture into small cups or dishes and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the powdered sugar. Top pots of creme with a dollop of whipped cream and berries to serve.
Nutrition Facts : Calories 428 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 193 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 108 grams sodium, Sugar 33 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHOCOLATE POTS DE CRèME
At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
- Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
BAILEYS CHOCOLATE POTS DE CREME
I received this recipe in an email for a Copycat Recipe. "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." Special equipment: 8 (4- to 5-ounce) Ramekins or Pots de Creme Cups. Source: Brett Moore, About.com
Provided by senseicheryl
Categories < 4 Hours
Time 1h5m
Yield 8 4 ounce ramekins, 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Tips:
- Use high-quality chocolate for the best flavor. A good quality semisweet or bittersweet chocolate will work well.
- Make sure the chocolate is finely chopped before adding it to the hot cream. This will help it melt smoothly and evenly.
- Do not overcook the custard. It should be thick and creamy, but not curdled.
- Strain the custard through a fine-mesh sieve before pouring it into the pots de creme dishes. This will remove any lumps.
- Chill the pots de creme for at least 4 hours before serving. This will allow them to set properly.
- Serve the pots de creme with a dollop of whipped cream or a drizzle of chocolate sauce.
Conclusion:
Baileys Chocolate Pots de Creme is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy hosts. The combination of chocolate and Baileys Irish Cream is sure to please everyone, and the pots de creme can be garnished with a variety of toppings to create a personalized presentation.
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