Place the chocolate and the extra virgin olive oil in a blender and set aside.
Whisk the half & half, egg yolks, sugar, and sea 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 spatula so that the mixture does not burn. Continue to stir until the custard coats the back of a spoon and almost begins to simmer, about 5 minutes.
Immediately pour the custard mixture over the olive oil & 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 heavy cream and Blood Orange EVOO with the confectioner's sugar with a hand mixer until soft peaks form. Top the chilled pots de creme with whipped cream before serving. Enjoy!
Ingredients
Directions
Place the chocolate and the extra virgin olive oil in a blender and set aside.
Whisk the half & half, egg yolks, sugar, and sea 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 spatula so that the mixture does not burn. Continue to stir until the custard coats the back of a spoon and almost begins to simmer, about 5 minutes.
Immediately pour the custard mixture over the olive oil & 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 heavy cream and Blood Orange EVOO with the confectioner's sugar with a hand mixer until soft peaks form. Top the chilled pots de creme with whipped cream before serving. Enjoy!