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Chocolate Pot de Crème with Blood Orange Whipped Cream

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Robust Della Terra Premium Extra Virgin Olive Oil adds a velvety texture and incredible flavour to dark chocolate. The addition of Blood Orange whipped topping makes this an absolutely decadent treat.

Dark Chocolate Pot de Creme
Blood Orange Whipped Cream

Place the chocolate and Della Terra Premium Extra Virgin 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 custard coats a spoon and almost begins to simmer, about 5 minutes.

Immediately pour the custard into the blender over the olive oil and chocolate. 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 with Della Terra Blood Orange Olive Oil with the confectioners' sugar using a mixer or in the blender until soft peaks form. Top the chilled pots de crème with whipped cream before serving.

Makes 6 servings