Dark Chocolate Pot de Creme w/Blood Orange Whipped Cream​​

 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 MOV Extra Virgin Olive Oil
  • 1/4 teaspoon salt
​
​Blood Orange Whipped Cream: ​
​Directions:
Place the chocolate and olive oil in a blender.

Whisk the Half & Half egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Sir 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 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 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
Enjoy!!