For Dark Chocolate Pot de Creme
|12 Ounces||High-Quality Bittersweet Chocolate Chips (or chopped)|
|3 Cups||Half & Half|
|6 Large||Egg Yolks|
|8 TBSP||Granulated Sugar|
|1/4 Cup||INFUSED Blood Orange Olive Oil|
For Blood Orange Whipped Cream
|1 Cup||Heavy Cream|
|1 TBSP||INFUSED Blood Orange Olive Oil|
|2 TBSP||Confectioner's Sugar
Place the chocolate and Blood Orange Fused 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 the mixture does not burn.
Continue to stir until the custard coats the spoon and almost begins to simmer, about 5 minutes.
Immediately pour the custard over the Blood Orange Fused 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