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Chocolate Pot de Creme with Picual Olive Oil

  • Author: Pour Olive
  • Prep Time: 15 mins (3 hours down time for chilling)
  • Cook Time: 10
  • Total Time: 25 minutes


A decadent dessert made even better with fresh olive oil



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


  1. Place the chocolate and olive oil in a blender or use a heat proof bowl.
  2. 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.
  3. 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.)
  4. 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.
  5. 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:

  1. Combine all ingredients and whip until soft peaks form (do not over beat, less is more here).
  2. Top the chilled Pot de Creme with the Blood Orange whipped cream and serve!