Dark Chocolate Pot de Crème
12 oz. bittersweet chocolate chips (or chopped)
3 c. Half and Half
6 large egg yolks
8 Tbsp. granulated sugar
1/4 c. Mild Extra Virgin Olive Oil
1/4 tsp. salt
Blood Orange Whipped Cream:
1 c. heavy cream
1 Tbsp. Blood Orange Olive Oil
1 tsp. vanilla extract
2 Tbsp. confectioners' sugar
Place the chocolate and olive oil in a blender. Whisk the Half and 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 the custard is 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 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 crème with whipped cream before serving.
