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 Olio Nuovo Oro Bailen Picual
  • 1/4 teaspoon salt

Blood Orange Whipped Cream

  • 1 cup heavy cream
  • 1 tablespoon ABQ Olive Oil Company Blood Orange Olive Oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners’ sugar


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 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 creme with whipped cream before serving.

Makes 6 servings.

Original recipe and photo by Veronica Foods.