Ballycastle Irish Cream is the Aldi version of Baileys. It looks and tastes exactly like Baileys, with one crucial difference. It’s only £3.75 a bottle rather than £11 a bottle! (this was the cheapest Baileys I could find )
Irish Cream is Christmas. There is nothing Christmasier (yep, it’s a word) In fact, I’m not even sure they sell it at any other time of year. With that in mind, I thought I would write a simple, boozy, chocolate pot recipe, that you can make ahead of time, pop in the fridge and pull out 15 minutes before you need it.
With all of the food prep you’ll do for Christmas lunch, it’s nice to have an easy win. This is impossible to get wrong and takes 10 minutes to put together. You will also have plenty of Ballycastle left to enjoy!
Don’t be tempted to add more alcohol than the recipe calls for. I tried this the first time I made them and my husband now calls them “petrol pots!”
Don’t forget to provide a non-alcoholic dessert alternative for drivers and children!
If you’re looking for a stocking filler for foodie friends or family, my cookbook is reduced to £4.99 on Amazon!! Click here to have a look
Makes 6 chocolate pots
- 200g milk chocolate
- 100ml Ballycastle Irish Cream
- 300ml double cream
- 6 digestive biscuits
- 20g melted butter
- 1 chocolate flake (Aldi sell these in packs of 4)
Crush the digestive biscuits, either with the end of a rolling pin (I got the kids to do this) or in a food processor.
Add the melted butter to the biscuit crumbs. Mix well until all of the crumbs are coated.
Divide the biscuit between 6 ramekins and press down with the back of a teaspoon.
Break the chocolate into pieces and place in a heat-proof mixing bowl. Fill a saucepan up with cold water by about a third. Place the bowl of chocolate in the saucepan, ensuring that it doesn’t touch the bottom of the pan. Heat the water until the chocolate has completely melted. Set aside to cool a little.
Place the cream in a mixing bowl and using a hand blender, mix until it begins to thicken. Add the Irish Cream and the melted chocolate and gently stir until it is a single colour.
Divide the mixture between the ramekins and place in the fridge for 2 hours or overnight.
Remove from the fridge 15 minutes before needed and crumble the flake over the choc pots to finish