3-Oaks Distillery Limited Release Whiskey: Holy Cross, IA
In the days when I had to write menus on a daily basis, I had to keep the entree descriptions short but make sure they stood out to the customers. The desserts were a different story. Go on as long as you want when it comes to sugary decadence. We grabbed a bottle of whiskey distilled in rural Dubuque County and made the classic Chocolate Pots de Creme. Rich, velvety, enticing, creamy, chocolaty, and downright freaking awesome. Let’s get to the recipe so you can plan your next choc-fest!
Here is the quick and very delicious recipe for an amazing treat! The prep time was less than 10 minutes and it yielded 6 beautiful portions. I had 5 so I guess that’s really two portions. Try to make me feel bad!
- 4 large eggs
- 1/4 tsp iodized salt
- 12 oz semi sweet chocolate chips
- 1 1/2 tsp vanilla extract
- 5 oz of your favorite hot chocolate, still nice and hot
- 3 oz 3-Oaks Whiskey
- 3/4 cup heavy whipping cream
- 1 oz 3-Oaks Whiskey
- 2 tsp granulated sugar
- chopped pecans and as sprinkle of cinnamon for garnish
This is amazingly easy! Add the eggs, salt, chocolate chips, vanilla, and whiskey to a blender and mix on medium until smooth. Next add the hot chocolate and blend again. Pour into serving glasses or bowls and chill for two hours or until set. Whisk the heavy whipping cream, additional ounce of whiskey, and sugar until thoroughly whipped and add an adorable little dollop to each Pots de Creme. Garnish with pecans and cinnamon and get to work. You need to make all this happen.
Be sure to read more about our kitchen adventures in Iowa Recipe Quest!
Thanks for reading! -Team Goodvin