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Yields6 Servings
 12 oz Bittersweet Chocolate Chips, or chopped
 ¼ cup VSOP Oro Bailen Picual Extra Virgin Olive Oil
 3 cups Half and Half
 6 large Egg Yolk
 8 tbsp Sugar
 ¼ tsp Fine Sea Salt
 1 cup Heavy Cream
 1 tbsp VSOP Blood Orange Extra Virgin Olive Oil
 1 tsp Pure Vanilla Extract
 2 tbsp Confectioner's (Icing) Sugar
1

Place the chocolate and the extra virgin olive oil in a blender and set aside.

2

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.

3

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.

4

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

 12 oz Bittersweet Chocolate Chips, or chopped
 ¼ cup VSOP Oro Bailen Picual Extra Virgin Olive Oil
 3 cups Half and Half
 6 large Egg Yolk
 8 tbsp Sugar
 ¼ tsp Fine Sea Salt
 1 cup Heavy Cream
 1 tbsp VSOP Blood Orange Extra Virgin Olive Oil
 1 tsp Pure Vanilla Extract
 2 tbsp Confectioner's (Icing) Sugar

Directions

1

Place the chocolate and the extra virgin olive oil in a blender and set aside.

2

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.

3

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.

4

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!

Dark Chocolate Pot De Creme