Blood Orange Chocolate Pot de Crème
1 cup whipping cream
1/4 cup dark chocolate (I used Chuao spicy, found at Olivins)
1/4 cup granulated sugar
2 egg yolks
1/4 cup Blood Orange EVOO
1 tbsp espresso balsamic
Powdered sugar for whip cream to taste - about 3 tbsp
1 tbsp blood orange EVOO for whip cream
Preheat oven to 325 F.
In a small saucepan simmer 3/4 cup cream. Make sure you don't boil or burn it. Turn the heat off and mix in the chocolate, espresso balsamic and sugar.
In a mixing bowl whisk the egg yolks until fluffy. Drizzle in the oil slowly as you mix and add this to the cream chocolate mixture.
Take 4 ramekins and put them in an oven safe casserole dish and add water half way up ramekins. Pour in the chocolate mixture equally in to each ramekin.
Bake for 35 minutes then remove and let cool.
To make homemade whip cream:
Whip 1/4 cup of the remaining heavy whipping cream until it starts to stiffen.
Add powdered sugar to desired sweetness.
Add 1 tbsp Blood Orange EVOO and continue to mix until peaks form.
Dollop on pot de crème and serve. Refrigerate leftovers if there are any!