Easy, decadent, Irish chocolate pots de créme dessert, with Irish cream liqueur, is made in under 10 minutes in a blender! It’s a PERFECT recipe for St. Patrick’s Day!
Decadent, rich, simple to prepare (in under 10 minutes!) and extremely delicious. Those are the first words that come to mind when describing these Irish Chocolate Pots de Crème!
“Pots de Crème” is actually a French dessert “custard” that dates back to the 17th century. It’s name literally means “pots of cream”.
I made this amazing dessert a couple weeks ago for a family get together, and oh my goodness! Soooo good! Let me tell you, pots de crème are much thicker than pudding or mousse and extremely rich.
I told our guests they were so rich it would put hair on their chests!. It may be rich, but oh boy, it is DELICIOUS! Here’s how to make it:
Scroll Down For A Printable Recipe Card At the Bottom Of The Page
How I Got This Recipe
The preparation takes less than 10 minutes, which is an added benefit! I’d been drooling over the recipe posted on a website called “The Café Sucre Farine”, so I gave in and decided to make it! If you’ve never checked out this website, I would encourage you to do so.
Chris shares phenomenal recipes, and her husband Scott shares in the fun with his amazing photography work. It’s a wonderful, creative website for food lovers.
Making Irish Chocolate Pots de Crème Is Incredibly EASY!
Anyways… the method to making these is to simply use a blender. Yep… that’s right! Ingredients are blended together, then poured into small dessert cups (the dessert is very rich, so small servings are the best!).
I also made a Bailey’s Irish Cream syrup which was drizzled onto the tops of the finished Pots de Créme, then they were garnished with whipped cream, a sprig of fresh mint (and dessert cookies!). Easy and delicious… you’re gonna LOVE this dessert! Here’s how to make it:
How To Make This Decadent Dessert
Before you begin, make sure you have your dessert dishes ready to go. Place them on a baking sheet. The dessert bowls I used (Libby Tasting Bowls) hold 4.25 ounces (just over 1/2 cup), so I ended up with 6 portions (I set out 8 cups but only needed 6).
The total amount of servings will depend on the size dish you use. The recipe, as written, will yield 8 (1/3 cup) servings.
Place chocolate chips, sugar, Bailey’s Irish Cream Liqueur, an egg, and sea salt into a blender. The ingredients are pulsed several times, just to mix them up a bit! NOTE: they will not be fully blended at this point.
Take out the center cap from the blender lid and place a funnel directly into the opening. Place the lid (with the funnel in it) back onto the blender (NOTE: I took it off to take the photo).
Heat The Whipping Cream In A Microwave
Pour the whipping cream into a large microwave safe bowl. TIP: Make sure to use a large bowl, because the cream will be microwaved, and will rise up as it heats.
I used a glass bowl so I could see to make sure the whipping cream didn’t bubble up and over the top of the bowl, as it cooked. Heat the whipping cream in the microwave on high power for 2 to 2½ minutes, until the cream is really bubbling.
You can see from the photo below how high the cream rose in the bowl, and what the bubbling cream looked like when I took it out of microwave.
Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low.
Once you’ve added all the cream, put your hand over the top of the funnel (to cover), and turn the speed of the blender to HIGH. Let the Irish pots de crème mixture blend on HIGH speed for one minute.
When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.
Once fully chilled, the Chocolate Pots de Crème are PERFECT to serve just as they are, BUT… if you want to kick it up a notch, read on! Make some Bailey’s Irish Cream Syrup to garnish the finished dessert!
The syrup can easily be made while the pots de crème are chilling. It’s VERY SIMPLE to prepare, and adds an extra pop of flavor to the finished dessert.
Make Irish Cream Syrup For The Pots de Crème
Pour Irish Cream liqueur into a little saucepan and bring to a boil, on medium heat. Boil the liqueur, stirring constantly for 2-3 minutes, until it has reduced in volume and turned syrupy.
Remove the syrup from the heat and let it cool. As the Irish cream syrup cools down, it will thicken a little bit more. Let the syrup cool to room temperature before serving.
I also decided to add some more calories fancy cookies to garnish the finished Irish Chocolate Pots de Crème, so I found these at our local grocery store… perfect!
To Serve Irish Chocolate Pots de Crème
When ready to serve, garnish each serving with whipped cream and a sprig of fresh mint, then drizzle a tiny bit of the Bailey’s syrup over the top!
Finish this decadent dessert off by Inserting a couple fancy cookies into the chocolate! You can see in the picture below the drizzle of Bailey’s syrup on top of the chocolate.
That, my friends, is how you make this incredible dessert, with very little effort or time involved, but with amazing results! I made the Irish Chocolate Pots de Crème in the morning, then simply added the garnishes when ready to serve later that evening! Easy!
NOTE: If you want to make this easy dessert without the alcohol, be sure to check out the recipe for chocolate pots de crème (a version made without any alcohol). Just as decadent and delicious!
Sure hope you will consider making this wonderful, decadent chocolate dessert. I will definitely be making Irish Chocolate Pots de Crème again!
Have a wonderful day, and remember to show love, respect and kindness to all you meet today. They may need your kindness more than you will ever know! God Bless You.
Looking For More CHOCOLATE DESSERT Recipes?
You can find all my recipes in the Recipe Index, located at the top of the page. I have some yummy chocolate dessert recipes you will love, including:
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Recipe Source: https://thecafesucrefarine.com/2015/03/five-minute-irish-chocolate-pots-de-creme
↓↓ PRINTABLE RECIPE BELOW ↓↓
Easy, decadent, Irish chocolate pots de créme dessert, with Irish cream liqueur, is made in under 10 minutes in a blender! Perfect for St. Patrick's Day!
Category: Dessert
Cuisine: Irish
Keyword: Irish chocolate pots de creme
Servings: 8 servings (1/3 cup per)
Calories Per Serving: 351 kcal
Author: JB @ The Grateful Girl Cooks!
For Pots de Crème:
- 10 ounces semi-sweet chocolate chips (good quality)
- 3 Tablespoons granulated sugar
- 3 Tablespoons Bailey's Irish Cream Liqueur
- 1 large egg
- pinch of kosher or sea salt
- 1 cup heavy cream (can substitute Half n' Half)
For Bailey's Irish Cream Syrup (Optional-not included in caloric calculation) :
- 6 Tablespoons Bailey's Irish Cream liqueur
For Garnish (Optional-not included in caloric calculation):
- Whipped Cream
- Fresh mint sprigs
- Cookies (optional)
- Bailey's syrup
Put small serving dishes onto a baking sheet before beginning.
Put the chocolate chips, sugar, Bailey's Irish Cream, egg, and sea salt into a blender. Pulse the ingredients several times, just to mix them up a bit (they won't be fully blended). Take out the center cap from blender lid and place a funnel directly into the opening.
Pour the whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn't bubble up and over the top of the bowl). Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling.
Turn blender on LOW and blend ingredients for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while blending on LOW (the very hot cream will help cook the raw egg). Once you've added all the cream, put your hand over the top of the funnel (to cover), and turn speed up to HIGH. Let the mixture blend on high for one minute. When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.
To Make The Bailey's syrup (optional):
If you want Bailey's Irish Cream Syrup to garnish the finished dessert, it can be made while the desserts are chilling. Irish Cream liqueur is poured into a little saucepan, then brought up to a boil on medium heat. The liqueur is boiled for 2-3 minutes until it has reduced in volume and turned syrupy. Remove from heat and let cool. As the syrup cools, it will thicken a little bit more. Let syrup cool to room temperature before serving.
To serve:
Garnish each of the chilled pots de crème with whipped cream, and a sprig of fresh mint, then drizzle a little bit of the Bailey's syrup over the top. Add a couple fancy cookies to the chocolate, if desired! Serve, and enjoy!
Nutrition Facts
Irish Chocolate Pots de Crème
Amount Per Serving (1 serving (w/out syrup, cookies or whipping cream))
Calories 351 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 63mg21%
Sodium 22mg1%
Potassium 230mg7%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 18g20%
Protein 3g6%
Vitamin A 485IU10%
Vitamin C 0.2mg0%
Calcium 44mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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