Chocolate Whiskey Pot de Crème

After a series of posts on what can only be described as light, summer foods, I decided it was time to make a decadent and not-so-light (read – pretty heavy!) dessert for a change. Chocolate and whiskey are a natural combination, and as long as you bake this dessert long enough, so that some of the raw alcoholic taste of whiskey gets cooked, leaving a nice smooth flavor, you have a winner on your hands! It took us a few tries to do that – the first time we baked it for 35 minutes and you could still taste some of that raw alcohol, the next time we tried for 45 minutes and it came out with a nice, smooth flavor, and having the perfect consistency as well. Of course, your times might be different according to your particular oven.

This dessert keeps well in the refrigerator for 4 days, so you can make it ahead as well. (In my opinion, it actually tasted better the second day!)

Chocolate Whiskey Pot de Creme

Recipe from Joanna Miller over at The Kitchn


  • 2 cups heavy cream
  • 5 ounces dark or bittersweet chocolate (I used Ghirardelli’s 70% cocoa baking bar)
  • 1/4 cup honey
  • 4 egg yolks
  • 3 tablespoons whiskey (I used Four Roses Bourbon Small Batch)


  1. Heat oven to 300 F and place a rack in the middle. Bring about 4 cups water to a simmer. In a large baking dish, arrange six ramekins and set aside.
  2. Chop chocolate into small pieces.
  3. In a small saucepan, bring cream to a simmer over medium heat. Remove from heat and stir in chocolate until completely melted.
  4. In a separate bowl, combine honey, egg yolks and whiskey. Whisk for about 2 minutes until thickened. Add the chocolate mixture very slowly to bring up the temperature, whisking constantly.
  5. Divide the mixture among the ramekins and pour simmering water into the baking dish until the ramekins are half immersed. Bake for 35 to 40 minutes or until the outer edges are set. The middle will still be jiggly, but the cream will continue to set as they cool.
  6. Cool to room temperature for about 1 hour. Serve, or refrigerate for up to 4 days.


Looking for more sweet dessert and whiskey combinations? Try this Whiskey Chocolate Mousse! Though if you want to first figure out which chocolate and whiskey pair the best according to you, read this on how to mix whiskey and chocolate.


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