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
- 12 ounces high-quality bittersweet chocolate chips (or chopped)
- 3 cups half & half
- 6 large egg yolks
- 8 tablespoons granulated sugar
- 1/4 cup robust Della Terra Premium Extra Virgin Olive Oil
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 tablespoon Della Terra Blood Orange Olive Oil
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar
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