Please review our posted hours ("Location & Hours" tab) for vacation alerts.

Chocolate Pot de Creme with Blood Orange Whipped Cream

October 13, 2017

Chocolate Pot de Creme with Blood Orange Whipped Cream

Dark Chocolate Pot de Creme
12 ounces high-quality bittersweet chocolate chips (or chopped)
3 cups Half & Half
6 large egg yolks
8 tablespoons granulated sugar 

1/4 cup EVOO (such as a Picual)
1/4 teaspoon salt


Blood Orange Whipped Cream
1 cup heavy cream
1 tablespoon Blood Orange Olive Oil
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar


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 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 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.