Irish Cream Pots of Gold Irish Cream Pots of Gold

Irish Cream Pots of Gold Image by: Irish Cream Pots of Gold Author: Canadian Living

Boozy custard is a treat in itself, but these artful Irish Cream Pots of Gold are even more luscious served in edible chocolate bowls and dressed with a sparkly topping. While they look clever, they're almost too easy to make when you follow the simple steps.

  • Portion size 6 servings
  • Credits : Canadian Living: Web Exclusive



In large bowl, whisk together egg yolks, 1/4 cup of the milk, the sugar, cornstarch and salt.

In heavy saucepan, heat remaining milk over medium heat just until steaming and small bubbles form around edge; gradually whisk into yolk mixture. Return to pan; cook, whisking, until thick enough to mound on spoon, about 4 minutes. Remove from heat; whisk in liqueur until smooth.

Strain through fine sieve into clean bowl; place plastic wrap directly on surface. Refrigerate until well chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours. Whisk until smooth before serving.)

Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Let cool to room temperature, about 45 minutes. (Chocolate will thicken slightly.)

Inflate six small balloons to make globes that are 3 inches (8 cm) diameter at widest point; tie knot in each to seal.

Scoop chocolate by scant 1 tbsp onto parchment paper–lined baking sheet to make six circles.

Working with one balloon at a time and holding knot, spoon chocolate around widest part and all around bottom of balloon, coating generously, to create bowl shape.

Gently press bowl, balloon side up, onto chocolate round to adhere. Repeat with remaining balloons, reserving any leftover chocolate. Refrigerate until chocolate is firm, about 30 minutes.

Using pin, pierce balloons at knot ends to release air; slowly and gently pull balloons away from chocolate. Discard balloons. Re-melt any reserved chocolate; spoon or brush on bases of bowls to fill any holes. Refrigerate until chilled, about 10 minutes. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 24 hours.)

Whip cream until soft peaks form. Divide custard among chocolate bowls; top with whipped cream, toffee bits and gold leaf (if using).




Balloon bottoms make ideal round moulds for these edible chocolate bowls. Here are some helpful tips to get you started.

• Look for small round balloons instead of longer oval ones to make the best bowl shape.

• Wash balloons in warm soapy water, then rinse and dry thoroughly before you apply the chocolate.

• Inflate more balloons than you need. Choose only the ones of similar shape and size to ensure consistent results.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 72 mg
  • Sugars 49 g
  • Protein 7 g
  • Calories 499.0
  • Total fat 26 g
  • Potassium 259 mg
  • Cholesterol 163 mg
  • Saturated fat 14 g
  • Total carbohydrate 58 g


  • Iron 14.0
  • Folate 13.0
  • Calcium 13.0
  • Vitamin A 19.0
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Irish Cream Pots of Gold