Oro Bailen Picual

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

Dark Chocolate Pot de Creme

• 12 ounces of high-quality bittersweet chocolate chips, or chopped chocolate
• 3 cups Half & Half
• 6 large egg yolks
• 8 tablespoons granulated sugar
• 1/4 cup Olio Nuovo Oro Bailen Picual
• 1/4 teaspoon salt

Blood Orange Whipped Cream

• 1 cup heavy cream
• 1 tablespoon blood orange agrumato
• 1 teaspoon vanilla extract
• 2 tablespoons confectioners’ sugar

Instructions

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. 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 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. Makes 6 servings