Melting pot of chocolate and baileys

Melting pot of chocolate and baileys

This is the best dessert ever made. A mouilleux with chocolate, baileys, almond powder and a lot of eggs.

This is one of my evergreens, and probably the most popular desert I ever made.  Originally I posted it on my dutch website, already back in 2007.  Now I decided to set up an international version, and the ‘melting pot’ is the first one I post here.

Ingredients for app. 10 portions:

  • 200 grams of butter
  • 400 grams of chocolate
  • 4 egg yolks
  • 4 whole eggs
  • 8 tablespoons of sugar
  • 12 tablespoons of baileys
  • 4 tablespoons of almond powder (sometimes I also use coconut or hazelnut powder)
  • app. 10 cake jars, butter and almond powder


  • Melt the chocolate and the butter ‘au bain marie’
  • Meanwhile prepare the jars with butter and almond powder.
  • Mix the egg yolks and the eggs with the sugar to a foamy mixture
  • Add 4 tablespoons of almond powder and 12 tablespoons of baileys and again mix very well.
  • Add the chocolate-butter mixture and stir again very well.
  • Fill the jars with the batter and put them aside.

You can prepare this well in advance.


  • Preheat the oven to 225°C.
  • Put the jars in the oven and let them bake for 10-12 minutes, until the tops start to crack open.
  • Serve with icecream.
melting pot of chocolate and baileys
melting pot of chocolate and baileys

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