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. 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.
The best part of this recipe is the jelly. It’s from East Van Jam, which is a delicious line of jams and jellies made right here in Vancouver, BC. It’s by one cool cat of a mom, uses organic ingredients, and has a high ratio of fruit to sugar … this means way more vitamins and flavour than your normal spreads.
The jelly I used in this recipe was “Sir Pear of Islay”. East Van Jam can be found at various stockists throughout the city. I’m slowly making my way through all the flavours and I’m super excited to have a couple on hand for cheese boards this holiday season. If there’s a foodie in your life, a jar of East Van Jam would be a great stocking stuffer!
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 egg yolks, from large eggs
- 1 tbsp honey
- 3 tbsp whiskey, divided into 2 tbsp and 1 tbsp
- 1 medium firm pear
- 1 tbsp jelly or brown sugar
- 1/4 cup whipping cream, for garnish
Heat oven to 300 and place a rack in the middle. Bring about 4 cups water to a simmer. 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, be careful not to let it boil. Remove from heat and stir 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, 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, jelly 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.