Total Steps
5
Ingredients
8
Tools Needed
8
Ingredients
- 6.0 ounce milk chocolate, finely chopped
- 6.0 ounce bittersweet chocolate, finely chopped
- 0.5 cup Baileys Irish Cream
- 1.0 cup heavy cream
- 0.5 teaspoon vanilla
- 0.25 cup sugar
- 5.0 large egg yolks
- Whipped cream and chocolate butterflies, for garnish(optional)
Instructions
Step 1
In a large heatproof bowl, melt the chocolates.
Step 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.
Step 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.
Step 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.
Step 5
Let the pots de crème stand at room temperature for 15 minutes.