We both had purchased these cute 2 oz red lions head pots from Sur La Table and I figured it was time to put them to use. Since it is getting close to St. Patrick’s Day I decided to make Chocolate Pots with Irish Crème Liqueur.
Simple, simple recipe:
Chocolate Pots with Irish Crème Liqueur
5 ounces semi-sweet chocolate
1 Cup heavy cream
1 Tbsp Irish Crème Liqueur
Break up the chocolate and place it in a food processor. Over medium heat, heat cream to almost boiling. Combine cream with chocolate and blend until chocolate has melted and the mixture is smooth.
Add the egg and Irish Cream liqueur and blend again until smooth. Pour into six ramekins and chill for at least 24 hours. Serve with a dollop of whipped cream.
Needless to say, these are very rich tasting and should be served with a cookie of choice… one recommendation would be Irish Oatmeal Cookies!
Irish Oatmeal Cookies
1 cup (2 sticks) butter
1 1/2 cups superfine sugar
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 cups McCann’s Quick Cooking Irish Oatmeal
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In the large bowl of an electric mixer, cream the butter and sugar. Add the egg and vanilla. Stir in the flour, baking soda, baking powder, and oatmeal. Drop spoonfuls of the dough onto the prepared sheet, leaving space between. Bake 7 to 8 minutes, or until cookies are golden brown. Remove from baking sheet and cool.
YIELD: 2 Dozen