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