Oro Bailen Picual Dark Chocolate Pot de Creme with Blood Orange Agrumato Whipped Cream

Ingredients:

Dark Chocolate Pot de Creme

• 12 oz high-quality bittersweet chocolate chips


• 3 cups Half & Half


• 6 large egg yolks


• 8 Tbsp granulated sugar


• ¼ cup Oro Bailen Piqual or any UP EVOO


• ¼ tsp salt

Blood Orange Whipped Cream

• 1 cup heavy cream


• 1 Tbsp J.Olive Co. Blood Orange Agrumato Olive Oil


• 1 tsp vanilla extract


• 2 Tbsp confectioners' sugar

Directions:

1. 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. Stir 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.


2. Continue to stir until the custard coats the spoon and almost begins to simmer, approximately 5 minutes.


3. 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.


4. 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

Recipe provided by Rachel Bradley-Gomez