pots de crème
10 ounces semisweet or bittersweet chocolate chopped. You may use good quality chocolate chips.
3 tablespoons sugar
3 tablespoons Bailey's Irish Cream
1 large egg
A pinch of sea salt or kosher salt
1 cup heavy cream
Cocoa powder for garnish, if desired
Place 8-10 small serving ramekins on a sheet pan. These are rich in flavor so you want small, cute little glasses.
Place chocolate, sugar, Bailey's Irish Cream liqueur, egg, and sea salt in a blender container.
Attach container to blender and pulse a few times to mix the ingredients. Remove center cap from the blender cover and place a small funnel into the opening.
Pour cream into a 2-3 cup microwave-safe bowl. Make sure it's a large enough bow/cup as mixture will bubble up when heated. A clear bowl or cup works best so you can see when the mixture boils and can watch it so it doesn't boil over the top.
Heat on high power for about 2- 2½ minutes, or until cream is vigorously boiling. It will creep up the sides of the container. Let it get REALLY hot as you want it to cook the egg when it's poured into the blender.
Turn blender on low speed and blend for 15 seconds. Slowly begin pouring the hot cream into the funnel. Once all cream has been added, place your hand on the funnel to keep it in place and increase blender speed to high.
Blend for 1 minute, then pour into small glasses and refrigerate. I've popped them in the freezer to speed up the process and we ate them within the hour.
Serve with a dollop of whipped cream and a drizzle of Bailey's Syrup.