This recipe is really the marriage of chocolate pot de creme and Irish coffee. I took a traditional chocolate pot de creme recipe and loaded it up with instant coffee granules and Irish whiskey.
Before working on this recipe, I thought pot de creme was a complicated and difficult dessert to make. But, it is surprisingly easy! The most intimidating thing about the recipe is having to set up a double boiler. So, just a metal or glass bowl set over a pot of boiling water. Just make sure the bottom of the bowl doesn’t touch the bottom of the water.
Once you have the double boiler set up, you basically just add all of the ingredients to the bowl and whisk until smooth and thickened slightly.
Then all you have to do is add them to your ramekins and let them cool for a few hours until you’re ready to serve. They will magically (well it’s probably science, but feels like magic) set up. Just garnish with whipped cream and a bit of mint to really impress your dinner guests!
Chocolate Pot de Creme
- 4 8 oz ramekins
- 1 heat proof bowl
- 1 cup half and half
- 1/4 cup sugar
- 1 egg
- 1 tbsp instant coffee granules
- 2 oz Irish whiskey
- 1/2 cup semi-sweet or bitter-sweet chocolate chips
- whipped cream and mint for garnish
- Set up a double boiler by setting a heat-proof bowl over a pot of boiling water.
- Whisk together all of the ingredients in the heat-proof bowl and reduce the heat to medium/medium-low.
- Continue to cook, whisking constantly until the mixture reaches 160 degrees, about 25-30 minutes. The mixture will also thicken slightly.
- Spoon the chocolate mixture into ramekins (I used 4 8oz ramekins).
- Refrigerate for at least 4 hours and then garnish with whipped cream and mint before serving.