Baileys Chocolate Pots De Creme

1. 1

   Preheat oven to 300 degrees.

2. 2

   Add chopped chocolate to a large bowl. Heat cream and a pinch of salt in a small pot until it just comes to a boil. Pour the hot cream over the chocolate and whisk until melted and smooth. Let cool slightly, then stir in the Baileys Irish Cream and vanilla.

3. 3

   In another bowl, whisk together the egg yolks and sugar. Slowly drizzle the warm chocolate into the egg mixture while stirring. Strain the mixture through a sieve into another container and let cool completely (15 - 20 minutes).

4. 4

   Pour the custard mixture evenly into custard pots, baking dishes, or ramekins. Place the dishes into a deep pan and fill pan with hot water until half way up the sides of the ramekins. Tightly cover with pots de creme lids or aluminum foil poked with a few holes.

5. 5

   Bake until custard is set around edges but still slightly liquid in center (about 35 - 45 minutes). Custard will become firmer as it cools.

6. 6

   Remove pots de creme from water bath, remove lids or foil, and let cool at room temperature for about an hour. Transfer to refrigerator and cool completely (at least 3 hours). You can make these up to two days ahead of time.

7. 7

   Serve cold with a dollop of whipped cream on top.

* Per serving · 4 servings · Values may vary.