Ingredients
- 9 ounces high-quality semisweet chocolate, chopped
- 1 cups whole milk
- 1/2 cup Irish cream
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 1/2 teas espresso powder
- 5 tbs granulated sugar
- 1/4 teas salt
- 1 tbs confectioners’ sugar
Directions
-
Place the chocolate in a blender. Whisk the milk, Irish cream, 1 cup heavy cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture ure is thick enough to coat the spatula and the mixture is almost boiling, 5 to 6 minutes.
-
Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides if necessary. Pour the chocolate mixture among 6 ramekins evenly. Refrigerate until set, about 2 hours.
-
Whip the remaining 1/2 cup cream and the confectioners’ sugar with a mixer or in the blender until soft peeks form. Top the chilled pots de crème with whipped cream and shaved chocolate.