Silky Chocolate Pot de Crème with Caramelized Whiskey Pears is a decadent and easy to prepare dessert. Cut the recipe in half for date night, or double the recipe for an easy to make ahead dinner party dessert. A delicious spin on the classic Chocolate Pot de Creme recipe.
This is my take on a delicious sweet pear recipe. It’s easy and filled with rich chocolaty flavour and a mild hit of whiskey. More and more I’m drawn to using whiskey or bourbon in cooking.
They add a great new flavour profile to cut through other rich flavours, particularly in desserts.
The silky smooth chocolate pots de creme have a deep chocolate flavour that is perfectly paired with whiskey soaked pears.
What’s a pot de creme? It’s kind of like pudding, but it’s set with eggs and is baked versus an uncooked custard base like pudding is.
I love having a solid pot de creme recipe in my back pocket for entertaining as these chocolate pot de creme are 100% make ahead.
Perfect for the holidays, celebrating with some Irish whiskey on St. Patrick’s Day, or even if you have a dinner party and want a shows-topping dessert every chocolate lover will enjoy.
I’ve made this recipe for dinner parties, make ahead for pot lucks, and even as of more recently, for Christmas Day Dessert.
The fact that this a very easy and relatively quick dessert makes it ideal for holidays and other meals where not having to use the fridge truly simplifies life.
Plus, sliding your spoon into a decadent cup of soft chocolate is a dream.
I seem to have a thing for the whole chocolate, whiskey, and pear combo … this Chocolate, Pear, and Whiskey Tart is also a a fan favourite.
Substitutions / Variations:
- Not into pears? They are truly a superbly tasty fruit alongside chocolate and whiskey. If figs are in season they would be a great substitutions.
- I made this successfully with lactose-free whipping cream recently if you have any lactose intolerant humans in your life.
- Milk chocolate is always a fine substitute, however, the chocolate base will be a bit sweeter and perhaps not as able to stand up to the strong whiskey flavour.
I seem to have a thing for the whole chocolate, whiskey, and pear combo … this Chocolate, Pear, and Whiskey Tart is also a a fan favourite.
Silky Chocolate Whiskey Pot de Crème with Caramelized Whiskey Pears is a decadent and easy to prepare dessert. Cut the recipe in half for date night, or double the recipe for an easy to make ahead dinner party.
- 1 cup whipping cream
- 3 oz dark chocolate roughly chopped
- 2 large egg yolks
- 1 tbsp honey
- 3 tbsp whiskey divided into 2 tbsp and 1 tbsp
- 1 medium pear firm
- 1 tbsp brown sugar
- 1/4 cup whipping cream optional, for garnish
-
Heat oven to 300° F and place a rack in the middle of the oven. Bring about 4 cups water to a simmer and keep to the side until needed. In a large deep sided baking dish, arrange 4 ramekins (or heatproof dishes you'd like to use). Set aside.
-
In a small saucepan, bring cream to a simmer over medium heat, being careful not to let it boil. Remove from heat and whisk in chocolate until completely melted.
-
In a separate bowl, combine honey, egg yolks, and 1 tbsp whiskey. Whisk for about 2 minutes until thickened.
-
Add the chocolate mixture very slowly to bring up the temperature (about 1 tablespoon at a time to start with and then gradually building up to a slow steady stream), whisking constantly.
-
Divide the mixture among the ramekins and pour simmering water into the baking dish around the ramekins until the ramekins are half immersed. Bake for 20-25 minutes or until the outer edges are set. The middle will still be jiggly, but the cream will continue to set as they cool.
-
Let cool to room temperature, about 1 hour.
-
To make the pears, heat a skillet to medium-hight heat. Add the pears, brown sugar, and 1 tsp of whiskey to the pan. Cook, stirring, until pears are golden brown and have softened. Remove from heat and set aside to cool.
-
Top pots de crème with whipped cream (if desired) and pear pieces.
Enjoy! xo
Pear and Goat Cheese Puff Pastries