This decadent dessert features our Blood Orange Olive Oil.
Ingredients:
12 oz. high-quality bittersweet chocolate chips
3 cups Half & Half
6 large egg yolks
8 tablespoons granulated sugar
1/4 cup Ultra Premium Extra Virgin Olive Oil
1/4 teaspoon salt
Blood Orange Whipped Cream:
1 cup heavy cream
1 tablespoon Blood Orange Olive Oil
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Preparation:
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 saucepan with a heatproof spoon or spatula so mixture does not burn. Continue to stir until the custard coats the spoon and almost begins to simmer, about 5 minutes. 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. Whip the cream, Blood Orange Olive Oil and vanilla extract with the confectioners' sugar using a mixer or blender, until soft peaks form. Top the chilled Pots de Creme with the Blood Orange whipped cream before serving. Makes 6 servings. (Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)
