Chocolate Pot de Crème with Blood Orange Whipped Cream
12 ounces high-quality bittersweet chocolate chips (or chopped)
3 cups Half & Half
6 large egg yolks
8 tablespoons granulated sugar
1/4 cup Olive’s Oil Picual extra virgin olive oil
1/4 teaspoon salt
Blood Orange Whipped Cream
1 cup heavy cream
1 tablespoon Olive’s Oil Blood Orange olive oil
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Place the chocolate & olive oil in a blender. Whisk half & half, egg yolks, granulated sugar & salt in a heavy-bottomed medium saucepan over medium heat. Stir constantly making sure to scrape the bottom & edge of the pot with a heatproof spoon or spatula so mixture does not burn. Continue to stir until the custard coats the spoon & almost begins to simmer, about 5 minutes.
Immediately pour custard over olive oil & chocolate in the blender. Cover & hold the lid with a thick kitchen towel; blend until combined & smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among 6 ramekins or cups & refrigerate for at least 3 hours.
Whip the cream, blood orange olive oil & confectioners' sugar until soft peaks form. Top the chilled pots de creme with whipped cream before serving. Makes 6 servings