This is certainly not a light dessert. It has an intense chocolate flavor with a little bite from the whiskey. And it's another recipe with two whole cups of cream. But, again, that's spread out across 6 servings.
Try serving it with hazelnut cookies on the side.
Chocolate Whiskey Pots de Crème
2 cups heavy cream
5 ounces dark or bittersweet chocolate
1/4 cup honey
4 egg yolks
3 tablespoons whiskey
Heat oven to 300 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.
Chop chocolate into small pieces.
In a small saucepan, bring cream to a simmer over medium heat. Remove from heat and stir in chocolate until completely melted.
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.
Divide the mixture among the ramekins and pour simmering water into the baking dish until the ramekins are half immersed. Bake for 30 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.
Cool to room temperature for about 1 hour. Serve, or refrigerate for up to 4 days.