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Oro Bailen Picual Dark Chocolate Pot de Creme with Blood Orange Whipped Cream


For 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 Oro Bailen Picual Extra Virgin Olive Oil

1/4 teaspoon salt

For Blood Orange Whipped Cream

1 cup heavy cream

1 tablespoon Blood Orange Fused Olive Oil

1 teaspoon vanilla extract

2 tablespoons confectioners' sugar



Place the chocolate and Oro Bailen Picual 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.

Stir 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 Oro Bailen Picual Extra Virgin 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 creme with whipped cream before serving.

Makes 6 servings

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