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!
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!”
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!!!
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.
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.
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!”
For your pinning pleasure!
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5 Minute Irish Chocolate Pots de Crème
- Yield: 8-10
- Category: Dessert
- Cuisine: French/Irish
- 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
- 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 1/2 cup.
- 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).
- 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.
- 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.
- 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.
- 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.
* 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
*** 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.