A smooth, rich, delectable custard with buttery, toasty Dulcey blond chocolate and creamy Baileys Irish Cream.
If you’re not into green beer and the like, these Baileys Caramelized Chocolate Pots de Creme just might be the thing for you. With only four ingredients, they are bound to release your inner kitchen leprechaun.
I’ve taken one of my favourite liqueurs and paired it with my love of Valrhona’s dulcey caramelized white chocolate for an irresistibly decadent treat. It’s one of the simpler desserts on my blog and I’m pretty much head-over-heels in love with it.
That wasn’t always the case, however. I experimented with gianduja and cherry baileys, but my taste testers felt the baileys overpowered the hazelnut flavour. To be completely honest, the cherry-flavour baileys hasn’t quite grown on me. The original and the salted caramel varieties, however, are alright with me. But, I digress… just a little.
I attempted a few more flavour combinations that aren’t worth mentioning. I do plan to revisit the hazelnut cherry combo – I think it has the potential to be spectacular! Until then, let’s get back to these Baileys Caramelized Chocolate Pots de Creme.
The custard is great on its own, but the addition of a little crunchy contrast mixed in, topped with clouds of whipped coconut cream brought it to dreamy status. Better still, presenting them in these little jars as after dinner take home treats.
I am all about the 3Rs – reduce, reuse, recycle – have been since my high school environmental science days. Now, enter a colleague/friend at work with an obsession for Riviera yogurt and the resulting jar collection. She gave me a bunch and I’ve collected a few of my own, since she passed on her yogurt obsession to me.
The yogurt comes in cute, little, four-pack glass jars, called petit pot. Could there be a more perfect vessel for my Baileys Caramelized Chocolate Pots de Creme? You can even purchase lids for them in an array of colours!
I’d say we can definitely put a lid on it. 🙂
Baileys Caramelized Chocolate Pots de Creme
Baileys Caramelized Chocolate Pots de Creme. A smooth, rich, delectable custard with buttery, toasty Dulcey blond chocolate and creamy Baileys Irish Cream.
For the pots de creme:
For the whipped cream:
- dark chocolate shavings
- Dulcey chocolate crunchy pearls
Make the custard:
Preheat the oven to 300ºF.
Set 6 small oven-safe jars on a baking sheet. Set aside.
Crack the eggs into a medium bowl and beat lightly with a spatula, just to break up the yolks. Set aside.
Warm the cream, Baileys and chocolate over low heat, without bringing it to a boil. Stir to ensure the chocolate is completely melted.
Remove from the heat and slowly pour the Baileys mixture into the eggs, while stirring with a spatula.
When the mixture is fully incorporated, distribute evenly among the jars.
Place the baking sheet with the jars on the middle rack of the oven for 10-12 minutes (depending on your oven). Remove while still jello-like consistency, so as not to overcook.
Allow to cool at room temperature, then refrigerate overnight.
Make the topping:
Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge.
Open the can, drain off the liquids and scoop the solids only into the bowl of a stand mixer. If using the whip-it stabilizer, add now.
Whip on high until soft peaks form. Add the sugar and vanilla extract and whip for a couple seconds to incorporate. Use a sieve to add the corn starch. Continue to whip until full, creamy, firm peaks form.
Keep chilled until ready to use. When ready, spoon or pipe whipped cream atop the chilled pos de creme.
- To prevent scrambled eggs, introduce the hot mixture slowly. This is what is called tempering the eggs.
- If you do not own small jars, you may use oven-safe teacups, small bowls, or ramekins.
- For best results when whipping cream, ensure the cream, bowl and whisk are well chilled.