A smooth, rich custard made with buttery, toasty Dulcey blond chocolate and creamy Baileys Irish Cream.
If you prefer something more refined than green beer, these Baileys Caramelized Chocolate Pots de Creme are a delightful alternative. With just four main ingredients, they deliver a decadent, comforting dessert that’s surprisingly simple to make.
I paired one of my favourite liqueurs, Baileys Irish Cream, with Valrhona Dulcey caramelized white chocolate for a luscious custard that’s rich, buttery and slightly toasty. It’s one of the easier desserts on the blog and quickly became a favourite.
I did experiment with other flavour ideas — gianduja and cherry Baileys among them — but the original Baileys balanced best with the hazelnut attempt, and the cherry version never fully won me over. The salted caramel Baileys is nice too, but for this recipe the classic original is my go-to.
I tried a few other combinations that didn’t make the cut, but I plan to revisit the hazelnut-cherry idea — I still think it could be spectacular. For now, let’s return to these pots de creme.
The custard is lovely on its own, but adding a crunchy element and a cloud of whipped coconut (or dairy) cream elevates the texture and presentation. They’re also charming served in small jars — perfect as after-dinner treats or gifts.
I’m a fan of the 3Rs — reduce, reuse, recycle — and I’ve been using small glass jars (petit pots) for years. They’re perfect for these pots de creme and make a sweet presentation. If you collect jars, these little desserts are ideal for sharing or gifting.
Baileys Caramelized Chocolate Pots de Creme
Ingredients
- 2 eggs room temperature
- 230 grams full fat coconut milk (liquid removed or 35% whipping cream)
- 175 grams Baileys Irish Cream original
- 125 grams Dulcey chocolate
- 1 can organic, full fat coconut milk (or 35% whipping cream)
- superfine or confectioner’s sugar (to taste)
- 1 vanilla bean (scraped)
- 1 packet Whip-It Stabilizer (optional)
- dark chocolate shavings
- Dulcey chocolate crunchy pearls
Method
- Preheat the oven to 300ºF.
- Set 6 small oven-safe jars on a baking sheet and set aside.
- Crack the eggs into a medium bowl and beat lightly with a spatula to break up the yolks. Set aside.
- Warm the coconut milk (or cream), Baileys and Dulcey chocolate over low heat, stirring until the chocolate is completely melted. Do not let the mixture boil.
- Remove from the heat and slowly pour the warm Baileys mixture into the eggs while stirring constantly to temper the eggs and prevent curdling.
- Once fully incorporated, divide the custard evenly among the jars.
- Bake on the middle rack for 10–12 minutes, until the custards still have a slight jiggle. Remove before they fully set to avoid overcooking. Cool to room temperature, then refrigerate overnight.
- Chill a can of full-fat coconut milk (or use chilled 35% whipping cream). Do not shake the can after refrigerating.
- Open the can, drain the liquid, and scoop the solidified cream into a mixing bowl. If using a stabilizer, add it now.
- Whip on high until soft peaks form. Add sugar and scraped vanilla, then whip until firm, creamy peaks form. Keep chilled until ready to serve. Spoon or pipe the whipped cream onto the chilled pots de creme and garnish with dark chocolate shavings and Dulcey crunchy pearls.
Notes
- To prevent scrambled eggs, pour the hot mixture into the eggs slowly while stirring; this tempering step is essential.
- If you don’t have small jars, oven-safe teacups, small bowls or ramekins work well.
- For best whipped cream results, ensure the cream, bowl and whisk are well chilled.