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Pots de Crème with Blood Orange Whipped Cream

March 17, 2017

INGREDIENTS

Pots de Crème:

12 oz. high-quality bittersweet chocolate chips (or chopped)
3 cups half & half
6 large egg yolks
8 Tbs. granulated sugar
¼ cup Ultra Premium Extra Virgin Olive Oil, medium intensity
¼ teaspoon salt

Blood Orange Whipped Cream:

1 cup heavy cream
1 Tbs. Blood Orange Fused Olive Oil
1 teaspoon vanilla extract
2 Tbs. confectioners' sugar

DIRECTIONS

Place the chocolate and Extra Virgin 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 heat-proof spoon or spatula so that the mixture does not burn. Continue to stir until the the custard is 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 Fused Olive Oil with the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de crème with whipped cream before serving.

Makes 6 servings

Pots de Crème with Blood Orange Whipped Cream

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