Baileys Chocolate Pots I Made It Ii

Baileys Chocolate Pots

DIZ3 5 years ago
Recipe: Baileys Chocolate Pots
Submitted By: Minitindel
Date: February 13, 2019

***February 2019 Group Recipe Challenge--Chocolate***

I’m giving this a generous 3 stars. After all, what’s not to love about chocolate. Also, I’ve never had pots de creme so I’m not exactly sure what the texture is supposed to be like. Once I ventured into this recipe, I realized that there was either something wrong with the recipe or it definitely wasn’t going to be what I imagined. I found another recipe on-line and this recipe has a very shortened ingredient list and a fast cooking method. That concerned me. I started by using milk chocolate rather than unsweetened because I do not like bittersweet chocolate. The directions said to bring the mixture to a simmer and then add a whole egg. I was afraid doing that would cook and curdle the egg. Nothing worse than a curdled egg to ruin a smooth, silky texture. I only used the yolk and tempered it the old fashioned way. I was expecting this to be pudding like, but it set up solid. I knew that would probably happen given the ingredients and cook time as this is basically how I make filling for chocolate truffles. I was hoping the egg would give it a pudding like texture. I also doubled the amount of Bailey’s and can barely detect it in the milk chocolate. Can’t imagine only 1 Tbsp with unsweetened chocolate. I won’t be making this recipe version again.
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LindaLMT 5 years ago said:

This type of dessert is very thick, like creme brûlée but very creamy. When it’s good it’s great but when it’s bad it’s awful. Sorry this one didn’t work for you DIZ, the photo is awesome!

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DIZ3 5 years ago said:

Thank you, LindaLMT! I thought it was supposed to be a custard. The other Bailey's Pots de Creme recipe I found uses a much higher ratio of egg yolks, Bailey's, and even calls for sugar.

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Cosmicmother 5 years ago said:

It looks great Diz! Too bad it didn't work out. :(
It looks like a ganache but with VERY little chocolate...(maybe she meant to say 15oz of chocolate?)
Perhaps letting it come to room temp. and whipping it with beaters or a stand mixer will lighten it and make it more fluffy and mousse like? Or if it's hard enough make truffles and roll them in cocoa powder for a chocolate boost! :D

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DIZ3 5 years ago said:

Thank you, Cosmicmother! I make ganache the same way except I don't cook it as long. I wondered if Minitindel was trying to take the Bailey's recipe and make it as sugar free and as simple as possible. Either way, chocolate is chocolate. It's all good!

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mommyluvs2cook 5 years ago said:

Well, it looks amazing DIZ, love your Valentine colors :) :)

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