Place the chocolate and olive oil in a blender. Whisk the Half & Half egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat.
Sir the mixture constantly, making sure to scrape the bottom and edge of
the pot with a heatproof spoon or spatula so that the mixture does not burn. Continue to stir until the custard is coats the spoon and almost begins to
simmer, about 5 minutes.
mmediately pour the custard over the olive oil and chocolate in the blender.
Cover and hold the lid with a thick kitchen towel; blend until combined and
smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.
Whip the cream and blood orange olive oil with the confectioners’ sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme
with whipped cream before serving.