Print

Creamy Mint Baileys Chocolate Pots de Crème

creamy mint baileys chocolate pots de crème - featured image
Print Recipe

A rich and silky chocolate custard infused with fresh mint and Baileys Irish Cream, baked gently in a water bath for a smooth, decadent dessert perfect for entertaining or cozy treats.

Ingredients

Scale
  • 2 cups (475 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • A small handful fresh mint leaves
  • 6 oz (170 g) high-quality dark chocolate (60-70% cocoa), chopped
  • 1/4 cup (60 ml) Baileys Irish Cream
  • 5 large egg yolks
  • 1/3 cup (65 g) granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a small saucepan, combine heavy cream and fresh mint leaves. Warm over medium heat until just simmering (about 5 minutes). Remove from heat and let steep for 15 minutes.
  2. Chop dark chocolate into small pieces and set aside in a heatproof bowl.
  3. Strain the mint leaves from the cream using a fine mesh sieve. Return the infused cream to the saucepan and add whole milk. Warm the mixture again until steaming but not boiling.
  4. In a separate bowl, whisk together egg yolks, granulated sugar, vanilla extract, and salt until sugar dissolves and mixture is pale and slightly thickened.
  5. Slowly pour about one-third of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
  6. Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook gently over low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon (about 175°F / 80°C). Do not boil.
  7. Pour the hot custard over the chopped chocolate. Let sit for a minute, then stir until smooth and glossy.
  8. Stir in Baileys Irish Cream until fully incorporated.
  9. Pour the custard through a fine sieve into a large measuring cup or bowl for smooth texture.
  10. Divide the custard evenly among 6 to 8 ramekins (about 4 oz / 120 ml each).
  11. Place ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
  12. Bake at 325°F (160°C) for 30-35 minutes, or until custards are set around the edges but slightly wobbly in the center.
  13. Remove ramekins from water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  14. Serve chilled, garnished with a fresh mint leaf or shaved chocolate.

Notes

Cook custard gently over low heat to avoid curdling. Temper eggs slowly with warm cream to keep custard smooth. Use a water bath to regulate heat and prevent cracking. Custard should jiggle slightly when done and will firm up after chilling. For dairy-free, substitute cream and milk with coconut cream and almond milk. For non-alcoholic, replace Baileys with extra vanilla or cream.

Nutrition

Keywords: pots de crème, chocolate custard, Baileys dessert, mint chocolate dessert, creamy dessert, easy homemade dessert, holiday dessert

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