Thursday, November 18, 2010

I needed a chocolate fix

You know how it is. Sometimes you just really need a chocolate fix. We've been making chocolate mousse a lot around here, which is amazing, but I wanted to try something a little different. When I saw Bailey's in the list of ingredients, I was convinced this recipe would be awesome. And, let me tell you, it was! This dessert is a lot like the chocolate mousse, but has a different texture and a slightly different flavor. And our arms weren't tired after hand whisking (there is no other way according to Bryan) the egg yolks that are called for in that recipe. While the chocolate mousse has a hint of fruit, this dessert is more sweet and indulgent as a result of the Baileys. It is a lot like a thick custard that melts into creamy goodness in your mouth! So good! And actually, really easy!

Baileys Chocolate Pots de Creme
from My Sweet Life featured on

7 ounces (200 g) bittersweet chocolate, chopped into small pieces
1 3/4 cups (400 ml) heavy cream
3 tablespoons (45 g) caster (superfine) sugar
Pinch of salt
1/4 cup (100 ml) Baileys® Irish Cream
1 teaspoon vanilla extract
6 large egg yolks

Preheat the oven to 350° F (175° C).  Place six 4 to 6-ounce (125 ml to 180 ml) ramekins or custard cups in a roasting pan or deep baking dish.
Put the chocolate in a large heatproof bowl.
In a small saucepan, heat the heavy cream, sugar and salt until it just comes to a boil, stirring to dissolve the sugar.
Pour the hot cream mixture over the chocolate and whisk until the chocolate is melted and smooth. Let the mixture cool slightly and stir in the Baileys® and vanilla.
Whisk in the egg yolks.
Transfer the mixture to a large measuring cup or pitcher and divide evenly among the ramekins.
Fill the roasting pan or baking dish with hot water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the custards are set around the edges but the centers are still jiggly, about 35 minutes.  Custards will become firmer as they cool.
Remove the aluminum foil and transfer the pots de creme from the water bath to a wire rack and let cool.
Serve slightly warm or at room temperature, garnished with a dollop whipped cream and chocolate curls or fresh strawberries.

No comments:

Post a Comment