Dark Chocolate Pot de Creme with Blood Orange Whipped Cream

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Dark Chocolate Pot de Creme with Blood Orange Whipped Cream

Course Desserts
Servings 6

Ingredients
  

Dark Chocolate Pot de Creme

  • 12 oz. Chocolate Chips high-quality, bittersweet
  • 3 cup Half & Half
  • 6 Egg Yolks large
  • 8 tbsp. Granulated Sugar
  • 1/4 cup MTOO Picual Extra Virgin Olive Oil or any other EVOO
  • 1/4 tsp. Salt

Blood Orange Whipped Cream

  • 1 cup Heavy Cream
  • 1 tbsp. MTOO Blood Orange Olive Oil
  • 1 tsp. Vanilla Extract
  • 2 tbsp. Confectioner's Sugar

Instructions
 

  • 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.
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