Bailey's and Coffee Pot de Crème

Happy almost Thanksgiving! When planning the menu I really wanted to make the appetizer and dessert easy to make -- something that could be made the night before or the morning of the meal. This pot de crème was easy to make and it was something that could be put together hours ahead of everything else. If you're planning on serving this I would serve it in smaller containers than we did. I am a huge dessert lover and this dessert is seriously rich. We ended up dividing each of these bowls into quarters for serving because the entire dish would have been too much for us to handle.

Pair with:
Black Pepper + Wine Crackers with Baked Brie
Red Apple Cider Sangria
Cranberry Apple Sage Stuffing
Thanksgiving Quiche

Recipe from Slim Pickin's Kitchen.


-6 oz. 1/2 bag semi-sweet chocolate chips
-2 eggs room temperature
-2 tablespoons Bailey's Irish Cream separated
-1/2 cup piping hot dark roast coffee
-1/2 pint heavy whipping cream
-chocolate shavings or cocoa powder for garnish

Pour 1 tablespoon of Bailey's Irish cream into the coffee and set aside. Add the chocolate chips and eggs to a blender and pulse, about 5-6 times, until the chocolate is broken up into small bits. With the blender running, slowly add the coffee/Bailey's mixture and continue blending until the chocolate melts and the mixture thickens. Pour into the desired amount of small dessert glasses and refrigerate for 2-3 hours.

Before serving beat the heavy whipping cream and remaining tablespoon of Bailey's until stiff peaks form. Serve the pot de crème with the Bailey's whipped cream and top with chocolate shavings if desired.


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