Baileys Chocolate Pot De Crème
By: Jo Ann
Published: Tuesday, March 8, 2011 - 2:04pm

Ingredients




6 ounces milk chocolate, finely chopped
6 ounces bittersweet chocolate, finely chopped
1/2 cup of Baileys Irish Cream
1 cup heavy cream
1/2 teaspoon vanilla
1/4 cup sugar
5 large egg yolks
Whipped cream and chocolate butterflies, for garnish (Optional

Preparation

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.