Irish Pots de Crème
Irish Pots de Crème is the ultimate in simplicity and luxurious chocolate taste, taking less than 5 minutes to put together.
Servings: 6 servings
Calories: 355kcal
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
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.
Nutrition
Calories: 355kcal | Carbohydrates: 25g | Protein: 4g | Fat: 25g | Saturated Fat: 18g | Cholesterol: 86mg | Sodium: 108mg | Potassium: 231mg | Fiber: 1g | Sugar: 17g | Vitamin A: 628IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg
