Irish Whisky Pots de Creme

1. 1

   In a heavy saute pan, mix the cream, sugar and powdered espresso.

2. 2

   Bring to a boil and remove from heat.

3. 3

   Add the cocoa mixture and stir until blended.

4. 4

   Add the chocolate and stir until completely melted.

5. 5

   Pour a small amount of the mixture into the egg yolks and blend in.

6. 6

   Pour the egg yolks into the saute pan.

7. 7

   Place the pan over medium heat and cook, stirring constantly, until the mixture thickens (about 15 minutes).

8. 8

   Do not boil.

9. 9

   Remove from heat and add the Irish whisky.

10. 10

    Pour into eight one-half cup ramekins and chill in the refrigerator until set (about two hours).

* Per serving · 4 servings · Values may vary.

No additional tips available.