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. 🙂
Ingredients
For the pots de creme:
- 2 eggs room temperature
- 230 grams full fat coconut milk (liquid removed or 35% whipping cream)
- 175 grams Baileys Irish Cream original
- 125 grams Dulcey chocolate
For the whipped cream:
- 1 can organic, full fat coconut milk (or 35% whipping cream)
- superfine or confectioner's sugar (to taste)
- 1 Rodelle vanilla bean (scraped)
- 1 packet Whip-It Stabilizer (optional)
Garnish:
- dark chocolate shavings
- Dulcey chocolate crunchy pearls
Instructions
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.
Notes
- 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.
Sonya says
A most delicious looking treat and the petit pots are the perfect sweet vessel.
jacquee | i sugar coat it! says
Thanks, lady!
Deb|EastofEdenCooking says
Dulcey is simply the best way to enjoy white chocolate! These scrumptious pots de cremes would be fabulous for any holiday!
jacquee | i sugar coat it! says
SOOOOO GOOD!!
Fred says
What a delicious sounding beverage! This will be good for a Friday night with my wife while watching a movie :).
jacquee | i sugar coat it! says
Not a drink, but I think you'll both enjoy it just the same! 🙂
Alicia Taylor at Taylorlife.com says
Oh! You had me at Baileys! I am definitely adding this to my MUST Make list
jacquee | i sugar coat it! says
you MUST!!! 🙂
A Canadian Foodie says
It looks so good, it doesn't even matter how delicious it tastes - amost!
🙂
V
jacquee | i sugar coat it! says
lol...taste is first and foremost, but pretty sure helps! 😉
Gloria @ Homemade & Yummy says
WOW ...WOW...WOW!!! Your pictures are beautiful. This dessert is DIVINE!!!! Seriously I am drooling right now. Perfect way to celebrate ANY DAY!!
jacquee | i sugar coat it! says
I feel like I've done my job, then! 😉 Thanks for the glowing comment!
Aish Das-Padihari says
Amazing and drool worthy pics. Pinned the post for inspiration as well.
jacquee | i sugar coat it! says
Thanks and happy to inspire!! 🙂
Çitra Kale @Çitra's Home Diary says
Oh my..this looks divine! the photo are also stunning... can't wait to spoon in it...thx for sharing this jacquee
jacquee | i sugar coat it! says
Spoon away, Citra, spoon away! 🙂
Gillian Thompson says
These look so delicious and just love the pots. You can't go wrong with Valrhona!
jacquee | i sugar coat it! says
Agree with you on both counts!!
Jacqueline Piper | PiperCooks.com says
These are gorgeous! Love Baileys and that you use coconut milk. Beautiful photos, and I've GOT to find those little crunchy pearls, perfect for on top of this lovely little dessert.
jacquee | i sugar coat it! says
Thanks, Jacqueline! My system doesn't always fare well with dairy, so I have reverted to the milk of my childhood. The pearls are available on the Valrhona webstore.
Amy says
Wow, the flavors in this sound just amazing! I love the combination of coconut and chocolate and how cute are the individual servings! That makes everything even more special.
jacquee | i sugar coat it! says
Thanks. The flavours and texture are wonderful! The jars are so adorable - looks like I need to buy more yogurt to feed my jar addiction. 🙂
Margot says
They look and sound delicious! They would make such a great Mother's Day treat!
Allison Hanson says
Your photos are stunning. I love the fact they are in little pots for mindless portion control. The look amazing, can't wait to try!
jacquee | i sugar coat it! says
Definitely portion control - if I could stop myself at just one. 🙂 Thank you!
Sarah James @ Tales From The Kitchen Shed says
What a showstopper of a dessert, little pots of Baileys and chocolate heaven. I like how you use coconut milk in the custard.
jacquee | i sugar coat it! says
Thank you, Sarah!! A little piece of heaven in a jar can't be a bad thing! 😉
Lynn | The Road to Honey says
These look absolutely dreamy Jacquee. I just adore the soft colors & the dulcey crunch pearls on top are the perfect little accessories. The hazelnut & cherry combo also sounds quite tasty. I can't wait until you perfect that one.
jacquee | i sugar coat it! says
Thanks, Lynn! Shhh...I eat the pearls by the handful when no one is looking. 😉 I am really close to getting the cherry hazelnut version to where I'll feel good about sharing it.
Lynne Curry says
Wow. Pot de creme is one of my go-to desserts, but you have taken this over the top! I have GOT to try that Vahlrona chocolate you used. It all sounds too perfect, plus Bailey's!
jacquee | i sugar coat it! says
You MUST, Lynne! I am a huge Valrhona fan and their Dulcey is just irresistible!! The Baileys takes centre stage in this dessert, however.
Jennifer says
I have never made pots de creme before but now I want to. You make this dessert look SO delicious!
jacquee | i sugar coat it! says
It sounds fancy, but so very easy. My biggest mistake when I first made pots de creme was over-cooking. Hope you make a batch soon!
Derek Campanile says
What a treat! I'm sad I missed this post before St Patricks Day. Oh well that's what pinterest is for, right?! haha. Pinning for next year!
jacquee | i sugar coat it! says
Thanks!! Baileys and chocolate are available year-round, no need to deny yourself this pleasure. 😉
Manju Mahadevan says
Oh wow! These look so gorgeous and delicious, at the same time! You totally had me at Baileys and your photography is just stunning!
April says
Yummy! I would devour these up! The pictures are perfect and the recipe sound delicious plus it's easy aaaand chocolate with Baileys?! My kind of recipe.
Vlad Ichim says
Hi,
Do you think the custard could be done sous-vide in jars?
Many thanks
jacquee | i sugar coat it! says
Hi Vlad, sorry for the delay this went to my spam folder. I think that could work and will give it a go myself!!