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Chocolait Mint Pots de Creme
Makes 6 Servings
*1 1/4 cups light cream or heavy cream
*1/4 cup (50ml) Mint Chocolate Irish Cream Liqueur, such as Bailey's
*8 ounces good-quality bittersweet chocolate or semisweet chocolate
*2 egg yolks
*2 tablespoons unsalted butter, cut into pieces
*Whipped cream
*Mint leaves for garnish
1Heat cream and mint chocolate Irish cream liqueur in a saucepan just to below the boiling point, stirring often with a wooden spoon to prevent a skin from forming. Do not let boil.
2Add chocolate and heat gently until the chocolate melts and mixture is very smooth, stirring often with a wooden spoon. Do not let boil. Remove from heat and let cool slightly, about 5 minutes, stirring occasionally.
3Stir in egg yolks, one at a time. Add butter and stir continuously until melted and mixture is smooth.
4Pour about 2 ounces of mixture into 6 4-ounce ramekins or espresso cups and let cool. Refrigerate for at least 2 hours.
5Serve topped with a dollop of whipped cream and a mint leaf for garnish.