|Thin Mint on left, Samoa on the right!|
- 3/4 cup heavy cream
- 3/4 irish cream (Baileys)
- 2 large egg yolks
- 1/4 cup sugar
- 1 teaspoons kosher salt
- 4 ounces dark chocolate (70% cacao), finely chopped
- Topping of your choice: I made Thin Mints and Samoa (but it’s delicious without any too.)
In a medium saucepan, bring the cream and Irish cream to a simmer. Remove from the heat.
In a medium bowl, whisk the egg yolks with the sugar and salt.
Gradually whisk in the hot cream. Temper the eggs with the hot cream, then combine.
Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is slightly thickened and coats the back of the spoon, about 5 minutes.
Strain the custard through a fine sieve into a heatproof bowl over the chopped chocolate. Allow to sit and melt, about 2 minutes.
Whisk vigorously until smooth, then pour into the dish(es) of your choice.
Wrap with plastic wrap on the surface and refrigerate until set, at least 6 hours or overnight.
Top with topping of your choice: Whipped Cream, Chocolate shavings, Roasted or candied nuts.
Original Recipe: http://www.foodandwine.com/recipes/bittersweet-chocolate-cremeux