Chocolate Whiskey Pot de Crème with Caramelized Pears
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.
Ingredients
Chocolate Pots De Creme:
- 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
Caramelized Whiskey Pears
- 1 medium pear firm
- 1 tbsp brown sugar
- 1/4 cup whipping cream optional, for garnish
Instructions
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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.
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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.
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In a separate bowl, combine honey, egg yolks, and 1 tbsp whiskey. Whisk for about 2 minutes until thickened.
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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.
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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.
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Let cool to room temperature, about 1 hour.
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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.
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Top pots de crème with whipped cream (if desired) and pear pieces.