Baileys® Chocolate Pots de Crème

By Moogie

If you love intense chocolate, then I urge you to give this a try.

Ingredients

• 7 ounces bittersweet chocolate, finely chopped
• 1-3/4 cups heavy cream,
• 3 tablespoons sugar
• Pinch of salt
• 1/4 cup Baileys® Irish Cream
• 1 teaspoon pure vanilla extract
• 6 large egg yolks, room temperature

Details

Servings 6
Adapted from moogieland.blogspot.com

Preparation

Step 1

Preheat oven to 300 degrees. Place 6 6-ounces ramekins (or custard cups) in a deep baking dish lined with a folded kitchen towel (prevents ramekins from sliding around and also ensures even cooking because ramekins do not touch baking dish directly).

Place chocolate in large heatproof bowl.

In a small saucepan bring cream, sugar and salt just to a boil, whisking constantly to dissolve sugar, over medium heat.

Pour cream mixture over chocolate; whisk until smooth and chocolate is melted, set-aside allowing mixture to cool slightly.

Whisk in Baileys® and vanilla.

Add egg yolks, one at-a-time, whisking to well combine after each addition. If mixture looks grainy, whisk well or purée in a blender until smooth.

Strain mixture through a fine mesh sieve into a pourable container. Let mixture rest, allowing bubbles to dissipate (occasionally skim foam from surface), and also allowing mixture to cool, 15 to 20 minutes.

Meanwhile, bring a teakettle of water almost to the boil.

Divide custard evenly between ramekins filling three-quarters full. Cover each ramekin tightly with aluminum foil and return to baking dish spacing ramekins 5-cm (2-inches) apart. Open oven door and pull out middle rack halfway; transfer baking dish to rack.

Fill baking dish with enough hot water to come halfway up sides of ramekins. Carefully push in oven rack. Bake until custard is set around edges but center jiggles slightly when baking dish is gently shaken, 35 to 45 minutes. Custard will become firmer as it cools.

Remove ramekins from water. Remove aluminum foil. Transfer to wire rack and allow cooling at room temperature, 1 hour. Cover each ramekin with plastic wrap and transfer to refrigerator to chill allowing custard to cool completely, 3 hours.