Baileys Chocolate Pot De Crème
In a large heatproof bowl, melt the chocolates.
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.
Let the pots de crème stand at room temperature for 15 minutes.