Five Minute Irish Chocolate Pots de Crème

Irish Chocolate Pots de Creme - The most decadent, silky smooth, to-die-for dessert that only takes 5 minutes to throw together. My husband thinks it's the best chocolate dessert I've ever made!

I bet you think I’m spoofing you when I say this fabulous dessert takes five minutes, right?

As sure as the sky is Carolina Blue (that’s what we call it here in Tarheel Country), I’m not!

Irish Chocolate Pots de Creme - The most decadent, silky smooth, to-die-for dessert that only takes 5 minutes to throw together. My husband thinks it's the best chocolate dessert I've ever made!

Set a timer and you’ll see for yourself. These Five Minute Irish Chocolate Pots de Crème are unbelievably quick to throw together in your blender (ok, just to be totally upfront, there is a stint in the fridge to set the desserts, but that’s “hands off” time). On top of that, your five minutes of labor will produce the most delicious, silky smooth treat that you could ever imagine. My husband took one bite and declared, “Wow, this is the best chocolate dessert you’ve ever made!”

Irish Chocolate Pots de Creme - The most decadent, silky smooth, to-die-for dessert that only takes 5 minutes to throw together. My husband thinks it's the best chocolate dessert I've ever made!

These pots de crème are perfect for, what I call, my “dinner party arsenal”. I love having recipes that fit the following criteria:

  • make ahead
  • minimal last minute prep
  • unique, not run-of-the-mill
  • universal appeal
  • beautiful presentation
  • can feed a crowd
  • super delicious

Check. Check. Check. Check. Check. Check. Check!!!

Irish Chocolate Pots de Creme - The most decadent, silky smooth, to-die-for dessert that only takes 5 minutes to throw together. My husband thinks it's the best chocolate dessert I've ever made!

Don’t tell anyone, but I’m crossing boundaries a bit, and in honor of the Emerald Isle’s beloved St. Patrick, I’m taking a French-inspired dessert and giving it a little Irish twist. I decided to add some Bailey’s Irish Cream to a favorite Café recipe; my Chocolate Pots de Crème. The Bailey’s added a delicious layer of flavor that pairs perfectly with the creamy, dreamy chocolate.

These fun, individual desserts are fantastic with a just a small dollop of whipped cream, but if you want to add the Crème de la Crème to the Pots de Crème (try to say that five times fast!), try a drizzle of Bailey’s syrup. It too, is super simple to make and will only take a few extra minutes.

Irish Chocolate Pots de Creme - The most decadent, silky smooth, to-die-for dessert that only takes 5 minutes to throw together. My husband thinks it's the best chocolate dessert I've ever made!

The syrup is made by reducing a small amount of Bailey’s Irish Cream on the stovetop. After 2-3 minutes, the watery liqueur transforms into a syrupy, delicious drizzle. Super easy! You might want to make a little extra and keep a stash in your fridge as this Bailey’s Syrup also makes a wonderful topping for ice cream and can transform a cup of coffee into a delightful energy-boosting treat.

Irish Chocolate Pots de Creme - The most decadent, silky smooth, to-die-for dessert that only takes 5 minutes to throw together. My husband thinks it's the best chocolate dessert I've ever made!

So whether it’s St. Patrick’s day you’re celebrating, or any other day of the year, be sure to pin this five-minute, super-easy, crazy-good, Irish Chocolate Pots de Crème recipe – Pin It! Or, you may just want to pull out the blender right now. Either way, expect rave reviews and comments like Scott’s – “Wow, this is the best chocolate dessert you’ve ever made!”

Irish Chocolate Pots de Creme - The most decadent, silky smooth, to-die-for dessert that only takes 5 minutes to throw together. My husband thinks it's the best chocolate dessert I've ever made!

For your pinning pleasure!

Irish Chocolate Pots de Creme - The most decadent, silky smooth, to-die-for dessert that only takes 5 minutes to throw together. My husband thinks it's the best chocolate dessert I've ever made!

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5 Minute Irish Chocolate Pots de Crème
 
Author:
Recipe type: Dessert
Cuisine: French/Irish
Serves: 8-10
Ingredients
  • For the pots de crème:
  • 10 ounces semi‐sweet or bitter sweet chocolate chips, use good quality chips*
  • 3 tablespoons sugar
  • 3 tablespoons Bailey's Irish Cream liqueur
  • 1 large egg
  • a pinch of sea salt or kosher salt
  • 1 cup heavy cream (or half & half)
  • For the Bailey's syrup:
  • 6 tablespoons Bailey's Irish Cream liqueur
  • cocoa powder for garnish, if desired
Instructions
  1. Place 8-10 small bowls, pots, ramekins etc. on a sheet pan. Number of servings will depend on the size of your containers. This dessert is quite rich, so small servings are recommended. I got 8 servings. My bowls hold a scant ½ cup.
  2. Place chocolate chips*, sugar, Bailey's Irish Cream liqueur, egg, and sea salt in a blender container. Attach container to blender** and pulse a few times to mix the ingredients. Remove center cap from the blender cover and place a small funnel into the opening (see picture in post above).
  3. Pour cream (or half and half) into a 2-3 cup microwave-safe bowl. Make sure it's a large enough bow/cup as mixture will bubble up when heated. A clear bowl or cup works best so you can see when the mixture boils and can watch it so it doesn't boil over the top. Heat on high power for about 2- 2½ minutes, or until cream is vigorously boiling. It will creep up the sides of the container. Let it get REALLY hot as you want it to cook the egg when it's poured into the blender.
  4. Turn blender on low speed and blend for 15 seconds. Slowly begin pouring the hot cream into the funnel. Once all cream has been added, place your hand on the funnel to keep it in place and increase blender speed to high. Blend for 1 minute, then pour into prepared bowls and refrigerate for at least a 2 hours. Can be made 2-3 days in advance. Cover with plastic wrap when storing.
  5. Serve with a dollop of whipped cream and a drizzle of Bailey's Syrup. I like to dust it with a bit of cocoa powder and garnish with a mint sprig.
  6. For the Bailey's syrup, pour Bailey's Irish Cream into a small sauce pan. Bring to a boil over medium heat and boil for 2-3 minutes or until mixture is reduced and becomes syrupy. You will have to remove the pot from the heat and let the boiling subside to check the viscosity. If it's too thin, just return to the heat for another 30 seconds and then check again. The mixture will thicken a bit as it cools, so allow for that.
Notes
* I love these Ghirardelli Chocolate chips I don't recommend using a 60 or 70 percent Cacao chocolate. The pots get too dense, more like fudge.
**I love my KitchenAid Blender. I've had it for a few years now and it's been such a workhorse in my kitchen. It's reasonably priced and I love that it has a
BPA-free pitcher.
*** I'm always on the look out for fun little dishes. They make desserts like this really special. I find really cute and inexpensive ones at HomeGoods and TJMaxx and I have the best time scouring thrift shops for little treasures. I love these little tasting bowls from Libby.



30 thoughts on “Five Minute Irish Chocolate Pots de Crème”

  • Hi Chris,

    I made this dessert tonight in preparation for my St. Patrick’s Day dinner tomorrow. I have never made pots de creme before so I don’t know what the texture should be like. They are delicious but I was expecting them to be pudding like but they are more like fudge. Is the fudge consistency the way they are supposed to turn out. I did make the Irish version using the Bailey’s Irish Cream.

    Your blog is wonderful and your husband’s photography is so beautiful.

    Thanks so much.

  • Hi Chris. Thank you for this recipe. We served this on Saint Patrick’s Day after the corned beef dinner and everyone loved it! This is a very rich and flavorful dessert, so the portion size is perfect. This recipe is going into my stash of favorites. Also, I like the variations you suggested in a comment above. Thank you again!

  • I am one to leave out these types of additions to my dinners, only because they take up so much time and don’t turn out just quite like what the recipe looks like. This, however, is definitely going to be added quite often….and YES, I AM going to pretend I slaved in the kitchen hours to prepare it! LOL! jk! Thanks for another wonderful recipe!

  • I didn’t have the whiskey on hand…but I made these a couple of weeks ago without it & without the sauce or the whipped cream…DELICIOUS!!! And my 11 year old grandson, who usually doesn’t go for something like this, loved it! I just bought 2 more bags of the Ghiradelli 60% chips to have on hand for a quick dessert when I need one.

  • I followed your link to the Kitchen Aid blender, as I have managed for years with only a Cuisinart food processor although I realize that there are times when a blender might be better. I must say, though, that I was put off by the negative 1 and 2-star comments, so I guess I will continue to procrastinate!

    • Hi Zoe,

      Thanks for the comment. I read those reviews too on Amazon but really don’t understand them as I’ve had this blender for 4-5 years now and it works flawlessly, cleans up beautifully in the dishwasher (and the way I cook, you know it’s been through the dishwasher a lot!) and is very powerful. I guess you’re always going to have people that are unhappy with something although an average rating of 41/2 stars is quite good. Hope you find just the one you’re looking for!

  • WOW these are incredibly easy to make and seem like it took a lot of effort! I LOVE recipes like this!

  • These look soo delicious…Also so easy..
    I love the little “pots” you served in.. Can you possibly tell me where you purchased them..
    Thank you
    Dorothy

  • Hi Chris,
    I am just amazed every time I read a recipe and the story that follows. Everything is perfectly done and looks mouth watering delicious. I think you need to be the next food network star, and your husband of course. I do have a question though….speaking of mouthwatering, I can’t wait to make the five minute chocolate pots de creme. I have never cooked with liqueurs, I always shy away from them, and I was wondering if there was a substitute for the Irish cream. I find myself grabbing my iPad to check out if there’s a new recipe every morning with my coffee.. I am making your raspberry meltaway’s this weekend with my granddaughter, Emma.

    • Hi Robin,

      Thank you for your very kind email. I love hearing from readers like you. It makes me happy that you enjoy our posts (as crazy as some of them are :)).

      As far as the Pots de Crème, you could make them without alcohol and they’d be just fine. I’d probably just add a generous dose of vanilla (2 teaspoons) for a little punch. There are other things you could add to give some fun flavor – some orange zest would be nice as would a teaspoon of mint or coconut extract. You could also substitute a few tablespoons of flavored coffee cream (the liquid kind that you find in the dairy section) in lieu of some of the cream. But like I said, these are wonderful without any alcohol or flavoring – chocolate doesn’t have to be enhanced.

      Hope this helps.

  • How pretty!
    we have matching pots:)
    Unfortunately not matching manis..:(
    Oh my nais are so not pretty these days..I think a new polish was to blame..
    C’est la vie!

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