Dark Chocolate Pot de Creme with Blood Orange EVOO Whipped Cream

Dark Chocolate Pot de Creme with Blood Orange EVOO Whipped Cream
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Dark Chocolate Pot de Creme with Blood Orange EVOO Whipped Cream
Print Recipe
Servings Prep Time Cook Time Passive Time
6servings 5minutes 5minutes 3hours
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
5minutes 3hours
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
Pot de Creme
  1. Place the chocolate and olive oil in a blender. Whisk the half & half cream with the 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 the custard coats the spoon and almost begins to simmer, about 5 minutes.
  2. 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.
Blood Orange Whipped Cream
  1. Whip the cream and Blood Orange olive oil with the confectioners's sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream before serving.
Recipe Notes

This recipe uses Frescolio's Mono-Varietal EVOO and the Blood Orange Infused EVOO. You could also try it with the Lemon Infused EVOO for a slightly different taste.