Indulge in the rich, creamy decadence of Irish Cream Pots de Crème, a luxurious dessert infused with the smooth flavors of Baileys Irish Cream. This effortless, no-bake treat is perfect for St. Patrick’s Day celebrations or any time you crave a restaurant-quality dessert at home. With just a few simple ingredients and minimal prep, you’ll have a velvety, spoonable custard that’s sure to impress.
Topped with whipped cream and edible gold leaf, these individual desserts are as beautiful as they are delicious.
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What are Pots de Crème Anyway?
Pots de Crème, pronounced “POH de KREM,” is a French dessert custard with roots in the 17th century. The name means pots of cream or pots of custard. The dessert is typically served in porcelain cups with lids.
Traditionally, pots de crème are made like custard and cooked at low heat in a water bath. My version is made in a blender with hot cream, which melts the chocolate and sets the egg.
In honor of the upcoming St. Patrick’s Day, I flavored the pots de crème with Baileys Irish Cream. The result is a sinfully rich and dense chocolaty confection.
Here’s What You’ll Need
This decadent dessert only uses a handful of ingredients:
- Chocolate Chips – I like to use Ghirardelli 60% bittersweet chocolate chips in this recipe. However, for a less rich taste, you can also use semi-sweet chocolate chips.
- Custard Base – As with most custards, this dessert contains heavy cream, a bit of sugar, and an egg.
- Flavorings – A little bit of salt tempers the sweetness. Vanilla extract and Baileys Irish Cream perfectly complement the chocolate.
Here’s How I Made The Chocolate Mixture
- I added the chocolate chips, sugar, and salt to the blender. After securing the blender lid, I processed the ingredients on low for about 30 seconds until the chocolate was finely ground.
- Next, I added the egg, Baileys Irish Cream, and vanilla extract o the blender. I processed the mixture on low for about 10 seconds until everything was well combined.
- Before adding the cream, I heated it over medium-high heat until it started to boil. In the past, I’ve tried heating the cream in the microwave. However, the cream tends to bubble up and make a huge mess!
- Then, I removed the center cap from the blender’s cover and placed a small funnel into the opening. The reason for using the funnel was so that the cream wouldn’t go everywhere when I poured it in!
- I turned on the blender to low and let it run for about 10 seconds. Then, I slowly poured in the hot cream. Next, I increased the blender speed to high and let it run for about 30 seconds.
That’s it – the pots de crème mixture was ready!
Here’s How I Finished The Pots de Crème
To make it easier to pour the mixture into the small porcelain cups, I first transferred it to a measuring cup with a spout. Then, I carefully poured the chocolate mixture into my porcelain cups.
Then, I placed the lids on top and put the Irish Pots de Crème in the refrigerator to set.
I served the desserts with a dollop of whipped cream. To add elegance to the Pots de Crème I placed a few pieces of edible gold leaf on the whipped cream using a small clean paint brush.
Whether celebrating St. Patrick’s Day or simply indulging in a rich and creamy chocolate treat, Irish Cream Pots de Crème is an elegant yet easy-to-make dessert that will wow your guests.
This no-bake recipe is a surefire crowd-pleaser with its velvety smooth texture, deep chocolate flavor, and a hint of Irish cream liqueur. Make it ahead of time and enjoy a stress-free, sophisticated dessert. Yum!
Frequently Asked Questions
The egg needs to be at room temperature. To quickly bring an egg straight from the refrigerator to room temperature, let it sit in warm water for 5 to 10 minutes.
For variety, you could substitute Grand Marnier, Kahlúa, Chambord, or Godiva Chocolate Liqueur for the Irish Cream Liqueur.
You can omit the liqueur if you like. In its place, add three tablespoons of heavy cream.
Replacing the blender’s center cap with a funnel makes it super easy to add liquid without making a mess. It also minimizes the blender ingredients from spewing everywhere!
I ordered these porcelain cups from Amazon. You can serve this in small cups or small serving bowls instead. Porcelain Pots de Crème Cups with Lids
The hot cream tempers the raw egg. However, if you’re concerned about using raw eggs, use my easy sous vide method to pasteurize them.
Other Amazing Chocolate Desserts
If you’re as much of a fan of chocolate as I am, you should check out these amazing chocolate desserts:
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Recipe
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Irish Pots de Crème
Equipment
- Porcelain pots de creme cups with lids (See Tip 1)
- Blender
Ingredients
- 1 cup (6 ounces) bittersweet chocolate chips (See Tip 2)
- 2 Tablespoons granulated sugar
- ⅛ teaspoon Kosher salt
- 1 large egg, room temperature (See Tip 3)
- 3 Tablespoons Irish Cream Liqueur (See Tips 4 and 5)
- 1 teaspoon vanilla extract
- 1 cup (8 ounces) heavy cream (See Tip 6)
- Whipped cream for serving (optional)
- Edible gold leaf for decoration (optional)
Instructions
- Place chocolate chips, sugar and salt in blender. Process on low for 30 seconds or until chocolate is finely ground. (See Tip 7)
- Add the egg, Irish Cream Liqueur, and vanilla extract. Process on low for 10 seconds or until well mixed.
- Heat cream over medium-high heat until just before it reaches a full rolling boil; it should be bubbling vigorously around the edges, with larger bubbles rippling across the interior. The temperature should be at least 205°F. (See Tip 8)
- Remove center of blender top; replace center with a small funnel. (See Tip 9)
- Turn on the blender and set it to low speed. Let it run for about 10 seconds. Slowly add the hot cream through the funnel. Increase the speed to high and process for 30 seconds more or until the mixture is creamy smooth.
- Pour mixture into cups. Cover and refrigerate for at least 2 hours to allow the mixture to set. (See Tip 10)
- Serve with a dollop of whipped cream and if desired edible gold leaf. Yield 4 to 6 servings. (See Tip 11)
Video
Tips/Notes
- The Porcelain Pots de Crème Cups with Lids I used have a 3-ounce capacity and four came with the set. With this capacity, there was chocolate mixture left over. I used a small ramekin for the remaining mixture.
- I used Ghirardelli 60% chocolate chips. However, you could use semi-sweet chocolate chips for a less intense flavor.
- To quickly bring an egg to room temperature, let it sit in warm water for 5 to 10 minutes.
- For variety, you could substitute Grand Marnier, Kahlúa, Chambord, or Godiva Chocolate Liqueur for the Irish Cream Liqueur.
- You can omit the liqueur if you like. Just add an additional three tablespoons of heavy cream.
- You can use half and half in place of the heavy cream.
- May use a food processor instead of a blender.
- I’ve tried heating the cream in the microwave. However, it tends to bubble up too much and make a mess!
- The funnel makes adding liquid to the blender super easy without making a mess. everywhere!
- It may be made in advance and refrigerated for 3 to 4 days.
- For the most intense flavor, remove from the refrigerator 30 to 40 minutes before serving. Garnish just before serving.
Marilyn J Johnson says
WOW! Absolutely delicious and so easy to make! My husband says he wants this for his birthday cake. I believe he means instead of …
This is definitely going in my special treat file. Thank you!
Chula King says
Excellent – so glad you liked the recipe, Marilyn!
Chula
Karla Smith says
We loved it!