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Dessert Recipes

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 TBSP Granulated Sugar
1/4 Cup INFUSED Blood Orange Olive Oil
1/4 tsp Salt 

 Blood Orange Whipped Cream

1 Cup Heavy Cream
1 TBSP INFUSED Blood Orange Olive Oil
1 tsp Vanilla 
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

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