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Chocolate Pot de Creme with Picual Olive Oil

A decadent dessert made even better with fresh olive oil

Prep time:

15 mins (3 hours down time for chilling)

Cook time:

10 mins

Ingredients:

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
  • 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

Method:

  1. Place the chocolate and olive oil in a blender.
  2. 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.
  3. Continue to stir until the the custard coats the spoon and almost begins to simmer, about 5 minutes.
  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.
  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!