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Creamy Baileys Chocolate Pots de Crème

Creamy Baileys Chocolate Pots de Crème - featured image
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A rich and elegant chocolate custard infused with Bailey’s Irish Cream, perfect for cozy evenings or special occasions. This silky dessert combines deep chocolate flavor with a smooth, boozy finish.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 6 oz (170 g) high-quality dark chocolate, chopped (60-70% cocoa recommended)
  • 1/4 cup (60 ml) Bailey’s Irish Cream
  • 5 large egg yolks, room temperature
  • 1/3 cup (65 g) granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: whipped cream for topping (lightly sweetened)
  • Optional: chocolate shavings or cocoa powder for garnish

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a medium saucepan, combine heavy cream and whole milk. Warm over medium heat until just simmering with tiny bubbles around the edges, then remove from heat.
  3. Place chopped dark chocolate in a heatproof bowl. Pour about half of the warm cream mixture over the chocolate. Let sit 1-2 minutes, then whisk until smooth and glossy.
  4. In a separate bowl, whisk egg yolks and granulated sugar vigorously until pale and slightly thickened, about 2-3 minutes.
  5. Slowly pour the remaining warm cream mixture into the egg yolks while whisking constantly to temper the eggs. Gradually whisk this mixture back into the chocolate bowl until fully combined.
  6. Stir in Bailey’s Irish Cream, vanilla extract, and a pinch of salt gently but thoroughly.
  7. Pour the mixture through a fine mesh sieve into a clean bowl to remove any lumps.
  8. Divide the custard evenly among six 4-ounce (120 ml) ramekins or jars.
  9. Place ramekins in a baking dish or roasting pan. Pour hot water into the pan until it reaches halfway up the sides of the ramekins to create a water bath.
  10. Bake for 30-35 minutes until custards are set but still slightly jiggly in the center.
  11. Remove ramekins from water bath and cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  12. Serve chilled topped with lightly sweetened whipped cream and a sprinkle of chocolate shavings or cocoa powder.

Notes

Keep an eye on the water level during baking and add more hot water if it evaporates. Skim off any bubbles on top for a smooth finish. The custard should jiggle slightly when done; it will firm up as it cools. For dairy-free, substitute heavy cream and milk with full-fat coconut milk and use dairy-free chocolate. For lower alcohol, reduce Bailey’s or substitute with Irish cream-flavored syrup.

Nutrition

Keywords: Baileys, chocolate custard, pots de crème, creamy dessert, easy dessert, elegant dessert, chocolate pots de crème, Irish cream dessert

Find it online: https://elvafood.com/creamy-baileys-chocolate-pots-de-cr-e-me-recipe-easy-elegant-dessert/