Chocolate and Baileys Pot de Crème

If you are still on the hunt for a last minute dessert recipe for Valentine’s Day, look no further.  Nothing says “I love you” better then an oh-so-decadent chocolate pot de crème!   These rich and creamy treats are relatively easy to make and can be prepared well ahead of time—perfect for when Valentine’s Day falls on a workday.  So show that special someone (or just yourself!) that you love them by treating them to an extravagantly delicious homemade chocolate dessert.

Chocolate and Baileys Pot de Crème

I used Baileys Irish Cream in my recipe to add just a little more flavor and richness to these chocolate pots de crème.  If you don’t have any Baileys on hand, feel free to replace it with ¼ cup more milk or cream.

• 5 ounces of semi-sweet chocolate
• ¾ cup of cream
• 1 cup whole milk
• 2 tablespoons vanilla sugar*
• ¼ cup of Baileys Irish Cream
• 4 egg yolks
• Whipped cream (optional)

Preheat the oven to 325°.  Place 6 to 8 small ramekins or cups into a large roasting pan.

Chop the chocolate into fine pieces and place in a medium-sized bowl.  In a small pan, heat the milk and cream until they are just boiling.   Pour the hot milk and cream mixture into the bowl with the chocolate, whisking constantly.  Once the chocolate has melted and the mixture is smooth, stir in the sugar and Bailey’s.

Place the egg yolks in a separate bowl and whisk in about ¼ cup of the chocolate mixture.  Continue whisking the egg mixture and adding small amounts of the chocolate mixture until they are well incorporated.

Divide the mixture into the ramekins and add boiling water to the roasting pan until the water reaches halfway up the sides of the ramekins (be careful not to splash the water inside the ramekins).  Cover the roasting pan with foil and carefully put it into the oven.  Bake the pots de crème for 25-30 minutes or until they are set, but still have a little bit of a jiggle to them.  Remove the pots de crème from the roasting pan and place them on a cooling rack.  Once they have cooled, cover them and chill them in the refrigerator for at least an hour or up to 2 days.   Garnish with whipped cream and serve.

*Vanilla sugar is super easy to make, but if you don’t have any feel free to use plain white sugar.  To make vanilla sugar, add the remains of a vanilla bean pod (once the seeds have been scraped out) to about a cup of sugar.  Seal the sugar and vanilla bean into a container and the pod will slowly add a nice vanilla flavor to the sugar.

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