POT DE CREME:
12 oz bittersweet chocolate (chips or chopped)
3 C half and half
6 large egg yolks
8 T granulated sugar
1/4 C of any of The Olive Bin's Extra Virgin Olive Oils
1/4 tsp salt
WHIPPED CREAM:
1 C heavy cream
1 T of The Olive Bin Blood Orange Olive Oil (Fused)
1 tsp vanilla extract
Dark Chocolate Pot de Creme with Blood Orange Whipped Cream
Ingredients
Number Of Servings: 6
Directions
- Place the chocolate and EVOO in a blender. Whisk the half and half, egg yolks, granulated sugar, and salt in a heavy-bottomed medium saucepan over medium heat. Stir the mixture continually, making sure to scrape the bottom and edges of the pot with a heatproof spoon or spatula, so that the mixture does not burn. Continue to stir until the custard coats the spoon and almost begins to simmer, about 5 minutes.
- Immediately 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 vanilla and confectioner's sugar with a mixer or in a blender until soft peaks form. Top the chilled pots de creme with whipped cream before serving. Enjoy!
