Irish Pots de Crème are the ultimate in simplicity and luxurious chocolate taste. They take less than 5 minutes to put together, with the blender doing most of the work. This amazing dessert is the prefect ending to a perfect St. Patrick’s Day feast.
What are Pots de Crème Anyway?
Pots de Crème, pronounced “POH de KREM” are 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 a custard and cooked at low heat in a water bath. My version, adapted from the King Arthur site, is made in a blender, with hot cream both melting the chocolate and setting the egg.
In honor of the upcoming St. Patrick’s Day, I flavored the pots de crème with Irish Cream Liqueur. 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 Irish Cream Liqueur perfectly compliment the chocolate.
Here’s How I Made The Chocolate Mixture
- I started by adding the chocolate chips, sugar and salt to the blender. Then, I processed the ingredients on low for about 30 seconds until the chocolate was finely ground.
- Next, I added the egg, vanilla extract and Irish Cream Liqueur to 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 bubbles up and makes a huge mess in the microwave!
- I removed the center cap from the cover of the blender, 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 posts de crème mixture was ready!
Here’s How I Finished The Pots de Crème
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 and a sprig of mint leaves.
They were chocolaty rich and velvety smooth. The Irish Pots de Crème were a perfect ending to a perfect Irish-themed dinner. Yum!
Frequently Asked Questions
It’s important for the egg 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 use Grand Marnier, Kahlúa, Chambord or Godiva Chocolate Liqueur in place of the Irish Cream Liqueur.
You can omit the liqueur if you like. Just add an additional 3 tablespoons of heavy cream.
Replacing the center cap of the blender with a funnel makes it super easy to add liquid to the blender without making a mess. Also, it minimizes the blender ingredients from spewing everywhere!
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:
- Chocolate Blancmange – Chocolate Blancmange, pronounced “blah-mahnj” is an old English dessert that is light and velvety smooth. Even though it contains no eggs, the texture of Chocolate Blancmange reminds me of a chocolate mousse. A good Blancmange has a slight wobble to it, and is amazingly delicious and easy to make.
- Copycat Chocolate Chocolate Chip Bundtinis – If you’ve been searching for a copycat recipe for Nothing Bundt CakeChocolate Chocolate Chip Bundtinis, look no further! The cake and frosting have the same great look, taste and texture as the real thing.
- Flourless Chocolate Cake – Surprise your dinner guests with this dense, rich, and decadent Flourless Chocolate Cake. Every bite is packed with intense bittersweet chocolate flavor.
- No-Churn Chocolate Butter Pecan Ice Cream – No-Churn Chocolate Butter Pecan Ice Cream is velvety smooth, amazingly delicious and easy to make. The chocolate ice cream itself uses only three ingredients – heavy cream, sweetened condensed milk and unsweetened cocoa. Added to that are two additional ingredients of butter and pecans that take the ice cream over the top.
- Reine de Saba (Julia Child’s Chocolate and Almond Cake – Julia Child’s famous Reine de Saba or Chocolate Almond Cake is an elegant dessert to serve with your special meals. Julia says that this cake, prepared by her French co-author Simca, was the first French cake she ever ate.
- Nutella Gelato – Nutella Gelato is a creamy smooth indulgence for any time. Unlike a lot of frozen desserts, Nutella Gelato doesn’t get rock hard or grainy in the freezer. It’s easy to make and absolutely delicious.
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Irish Pots de Crème
- 1 cup (6-ounces) bittersweet chocolate chips (See Tip 1)
- 2 Tablespoons granulated sugar
- ⅛ teaspoon Kosher salt
- 1 large egg, room temperature (See Tip 2)
- 3 Tablespoons Irish Cream Liqueur (See Tips 3 and 4)
- 1 teaspoon vanilla extract
- 1 cup (8-ounces) heavy cream (See Tip 5)
- Place chocolate chips, sugar and salt in blender. Process on low for 30 seconds or until chocolate is finely ground. (See Tip 6)
- Add 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 7)
- Remove center of blender top; replace center with a small funnel. (See Tip 8)
- Turn on blender to low speed. Allow to run for about 10 seconds. Slowly add the hot cream. Increase the speed to high and process for 30 seconds more or until mixture is creamy smooth.
- Pour mixture into cups. Cover and refrigerate for at least 2 hours to allow the mixture to set. (See Tip 9)
- Serve with a dollop of whipped cream. Yield 4 to 6 servings. (See Tip 10)
Chula’s Expert Tips
- I used Ghirardelli 60% chocolate chips. However, for a less intense flavor, you could use semi-sweet chocolate chips.
- To quickly bring an egg to room temperature, let it sit in warm water for 5 to 10 minutes.
- For variety, you could use Grand Marnier, Kahlúa, Chambord or Godiva Chocolate Liqueur in place of the Irish Cream Liqueur.
- You can omit the liqueur if you like. Just add an additional 3 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 it super easy to add liquid to the blender without making a mess. Also, it minimizes the blender ingredients from spewing everywhere!
- May be made in advance and refrigerated for 3 to 4 days.
- For the most intense flavor, remove from refrigerator 30 to 40 minutes before serving. Garnish just before serving.
Karla Smith says
We loved it!
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!