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Chocolate Whiskey Pots de Creme with Caramelized Pears and Whipping Cream is an easy and decadent dessert to prepare for date night or make ahead for a showstopper of a dinner party dessert. #datenight #chocolate #dessert

Chocolate Whiskey Pot de Creme 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. 

Course Dessert
Cuisine French
Keyword chocolate dessert recipe, pots de creme, pots de creme recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling 1 hour
Total Time 40 minutes
Servings 6 servings
Author Samantha

Ingredients

Chocolate Pots De Creme:

  • 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

Caramelized Whiskey Pears

  • 1 medium firm pear
  • 1 tbsp jelly or brown sugar
  • 1/4 cup whipping cream, for garnish

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Let cool to room temperature, about 1 hour.

  6. 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.

  7. Top pots de crème with whipped cream (if desired) and pear pieces.