Dark Chocolate Pot de Creme with Blood Orange Whipped Cream
Dark Chocolate Pot de Creme
  • 12oz. Chocolate Chipshigh-quality, bittersweet
  • 3cup Half & Half
  • 6 Egg Yolkslarge
  • 8tbsp. Granulated Sugar
  • 1/4cup MTOO Picual Extra Virgin Olive Oilor any other EVOO
  • 1/4tsp. Salt
Blood Orange Whipped Cream
  • 1cup Heavy Cream
  • 1tbsp. MTOO Blood Orange Olive Oil
  • 1tsp. Vanilla Extract
  • 2tbsp. Confectioner’s Sugar
  1. 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.
  2. 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.
  3. 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.
  4. 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.