Irish Cream Chocolate Pots de Creme

Yield: 8 servings

This ultra-rich chocolate dessert will please please any guest.  The only problem is that it's almost too rich... if that's possible.


  • 1 cup whipping cream
  • 1/4 cup Irish Cream
  • 12 oz. semi-sweet chocolate chips
  • 4 tbsp sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/8 tsp salt
  • Caramel sauce, optional
  • Irish whipped cream
    • 1 cup whipping cream
    • 1 1/2 tbsp powdered sugar
    • 1 tbsp Irish Cream
  • Cocoa powder, optional


  1. In a small saucepan, combine the whipping cream and Irish cream.  Whisk together.  Warm over low heat until gently boiling.
  2. While the cream is coming up to heat, in a blender combine the semi sweet chocolate chips, sugar, eggs, vanilla, and salt.  Pulse together at low speed until you've got a chocolaty, lumpy mixture.
  3. When the cream is gently boiling, remove from the heat.  Start the blender on low.  Place a funnel into the lid, and slowly stream in the hot cream while it continues mixing.  Continue blending until well mixed.
    • You might need to pause, scrape the sides, and resume mixing to get it fully mixed.
  4. Pour into 8 ramekins.  Cover and refrigerate until set, approximately 4 hours.
    • The dessert is very rich.  Resist the temptation to overfill the ramekins and have fewer servings.
  5. To make the Irish whipped cream, place the three ingredients in a mixing bowl and whip until it turns into whipped cream.
  6. Before serving, top with a small amount of caramel sauce.  Add whipped cream and dust with powdered cocoa.
Adapted from The Cafe Sucre Farine.