It seems like it’s taken me forevs to finish up these dinner party posts; blame it on the holiday weekend and the absolutely gorgeous weather we’ve had the past few days! But finally, I’m going to get down to the final dish I served the other day, the decadent dessert, Whiskey Chocolate Pots de Creme.

There’s nothing all that complicated to this recipe – I’ve had it a million times and have made it a few times too. But this one was a little special because I got new ramekins just for the occasion, a set of vintagey-hued ceramic dealies that were in a clearance bin at Crate & Barrel. Woot woot!

As always, I started out by gathering my ingredients… most important first, whiskey!

Measured out 2 tbsp… Next time, I think I’ll add a little more. šŸ™‚

4 egg yolks…

4 oz dark chocolate, chopped into bits…

2 tbsp honey…

3 tbsp milk…

And 2/3 cup heavy cream.

Added the honey to the egg yolks…

And whisked for about 2-3 minutes.

Brought the milk & cream to a simmer over med-high heat.

Once the milk/cream was a-simmerin’, I removed the pan from the heat and added in the chocolate and let it sit for about 30 seconds.

And then whisked until the chocolate was melted & smooth!

Slowly poured the chocolate into the egg yolks & honey, whisking constantly.

Added in the whiskey…

And stirred briefly to mix!

Placed my lovely little ramekins into a roasting pan…

Filled each one with the chocolate and poured hot water into the pan, reaching about halfway up the sides of the ramekins.

Baked them for 30-40 minutes at 350F, let them cool to room temp and then popped them into the fridge for at least 2 hours to firm up! Served with macaron shells!

Pretty good!

Recipe adapted from Tartelette

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