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

Oro Bailen Picual Dark Chocolate Pot de Creme with Blood Orange Agrumato Whipped Cream
Oro Bailen Picual Dark Chocolate Pot de Creme with Blood Orange Agrumato Whipped Cream
Oro Bailen Picual Dark Chocolate Pot de Creme with Blood Orange Agrumato Whipped Cream
This picture certainly speaks for itself - lovely dark chocolate topped with Blood Orange flavored whipped cream. YUM!!
Ingredients
  • 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 Tastealotta Oro Bailen Picual
  • 1/4 teaspoon salt
  • Blood Orange Whipped Cream
  • 1 cup heavy cream
  • 1 tablespoon Tastealotta Blood Orange Olive Oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar
Instructions
  1. Place the chocolate and olive oil in a blender.
  2. Whisk the Half & Half, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat.
  3. 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.
  4. Continue to stir until the the custard coats the spoon and almost begins to simmer, about 5 minutes.
  5. 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.
  6. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.
  7. Whip the cream, vanilla and Tastealotta Blood Orange Olive Oil with the confectioners' sugar with a mixer or in the blender until soft peaks form.
  8. Top the chilled pots de creme with whipped cream before serving.

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