Chocolate Pot de Creme with Picual Olive Oil
- Prep Time: 15 mins (3 hours down time for chilling)
- Cook Time: 10
- Total Time: 25 minutes
Description
A decadent dessert made even better with fresh olive oil
Ingredients
Scale
Pot de Creme
- 12 ounces high-quality bittersweet chocolate chips (or chopped chocolate)
- 3 cups Half & Half
- 6 large egg yolks
- 8 tablespoons granulated sugar
- 1/4 cup Pour Olive’s Picual Olive Oil (or similar intensity oil)
- 1/4 teaspoon salt
Blood Orange Whipped Cream
- 1 cup heavy cream
- 1 tablespoon Pour Olive’s Blood Orange olive oil
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar
Instructions
- Place the chocolate and olive oil in a blender or use a heat proof bowl.
- Whisk the half & half, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Sir the mixture constantly (very important), making sure to scrape the bottom and edge of the pot with a heatproof spatula so the mixture does not burn.
- Continue to stir until the the custard coats the spoon and almost begins to simmer, about 5-10 minutes (possibly more time if making a larger batch.)
- Immediately pour the custard over the olive oil and chocolate in the blender. Cover and hold the lid with a thick kitchen towel (this allows the steam to escape); blend until combined and smooth, stopping to scrape down the sides of the blender as needed.
Alternatively, whisk it all together in the heat proof bowl till smooth. - Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.
If not consuming all pot de creme in one day then cover leftovers. Lasts about 1 week in the fridge though the top may start to thicken.
Whipped cream:
- Combine all ingredients and whip until soft peaks form (do not over beat, less is more here).
- Top the chilled Pot de Creme with the Blood Orange whipped cream and serve!
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