(Serves 4-6)
Irish cream liqueur and chocolate are a match made in heaven. I’ve never met a recipe with the two that I didn’t like. This recipe is super easy and is always made ahead since it needs time to chill in the refrigerator. A nice little sweet bite after any meal. It is fancy enough for entertaining, but not too fancy to serve to just your immediate family any night of the week. This recipe makes about four 4 ½-ounce servings or six 3-ounce servings depending on the size of the containers you choose. They are rich, so I like the smaller portions, however the recipe can easily be doubled and served in martini glasses or vintage teacups for a stylish presentation at a dinner party.
You Will Need:
- 5 ounces bittersweet chocolate, I like Ghirardelli
- ½ cup whole milk
- ½ cup heavy cream
- ¼ cup Irish cream liqueur
- 3 egg yolks
- 1 ½ tablespoons granulated sugar
- Pinch Kosher salt
- Cocoa Powder, for serving
- Whipped cream, for serving
Instructions:
- Chop the chocolate and place in the bottom of a blender.
- Whisk the milk, cream, liqueur, egg yolks, sugar, and salt together in a small saucepan.
- Place over medium heat and cook for 5-6 minutes, whisking constantly. Set a timer.
- When the mixture is thick enough to coat the back of a spoon, remove from heat.
- Pour the mixture into the blender on top of the chocolate. Let sit for 1 minute to melt the chocolate before blending. Blend until smooth, scraping the sides as needed.
- Divide the mixture into the cups, ramekins, or glasses and set in the fridge to set for at least 2-3 hours.
- Top the chilled pots with whipped cream (homemade or store bought) and sprinkle with cocoa powder before serving.
Note – This dessert is deliciously bittersweet as that is how my family likes it. If you like your chocolate desserts on the sweeter side, increase the sugar and/or use a different variety of chocolate.
