Dark Chocolate Pot de Creme Ingredients

  • 12 ounces high-quality bittersweet chocolate chips (or chopped)
  • 3 cups Half & Half
  • 6 large egg yolks
  • 8 tablespoons granulated sugar
  • 1/4 cup Oro Bailen Picual Extra Virgin Olive Oil
  • 1/4 teaspoon salt

Blood Orange Whipped Cream Ingredients

  • 1 cup heavy cream
  • 1 tablespoon Blood Orange Fused Olive Oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners’ sugar
  • Directions

    1. Place the chocolate and olive oil in a blender.
    2. 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.
    3. Continue to stir until the custard is coats the spoon and almost begins to simmer, about 5 minutes.
    4. Immediately pour the custard over the olive oil and chocolate in the blender.
    5. 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.
    6. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.
    7. Whip the cream and blood orange olive oil with the confectioners’ sugar with a mixer or in the blender until soft peaks form.
    8. Top the chilled pots de creme with whipped cream before serving.

    Makes 6 servings

    Re-posted from the Veronica Foods blog.