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Milk Chocolate Irish Cream Pots de Creme
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Milk Chocolate Irish Cream Pots de Creme
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Celebrate St. Patrick’s Day with decadent rich chocolate pots de creme topped with Irish creme whipped cream. This is a perfect make ahead dessert for your St. Paddy’s Day party. But don’t save this recipe just for then, it is delicious every day of the year.

Prep time
Plan for

2 hours chill time

6 to 8 servings
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Milk Chocolate Irish Cream Pots de Creme
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Plan For

2 hours chill time

Yield :
6 to 8 servings


Milk Chocolate Irish Cream

  • 5 ounces semi-sweet chocolate chips
  • 5 ounces milk chocolate chips
  • 6 egg yolks
  • 5 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup Irish creme liqueur
  • 1/4 teaspoon salt

Irish Creme Whipped Cream


  1. Place the chocolate chips in a blender.
  2. Add egg yolks, sugar, milk, and cream to a medium saucepan. Whisk to combine. Cook over medium heat, stirring constantly, until the mixture coats the back of a spoon, about 5 minutes.
  3. Pour the hot milk mixture over the chips into the blender. Let stand for one minute. Add Irish creme and salt. Cover and hold the lid of the blender with a kitchen towel. Blend until smooth.
  4. Pour into ramekins or small cups. Cover and chill until set, at least 2 hours.
  5. Immediately before serving, prepare Irish Creme Whipped Cream.  To prepare, add cream to the bowl of an electric mixer, whip on medium-high speed until thickened. Add Irish creme and powdered sugar. Continue to whip until soft peaks form.
  6. Top with a dollup of Irish Creme Whipped Cream and chocolate sprinkles if desired.


Recipe developed for Imperial Sugar by Bree Hester

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