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Rachel Gomez’ Dark Chocolate Pot de Crème with Blood Orange Whipped Cream

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

5 minutes


6 people


  • Blood Orange Whipped Cream
  • 1 cup heavy cream
  • 1 Tablespoon Whole Fruit Blood Orange Fused Olive Oil
  • 1 teaspoon vanilla extract
  • 2 Tablespoons confectioner's sugar
  • 3 cups half-and-half
  • 6 large egg yolks
  • 8 Tablespoons granulated sugar
  • 1/4 cup Ultra Picual Extra Virgin Olive Oil
  • 1/4 teaspoon salt
  • Dark Chocolate Pot de Crème
  • 12 oz. high-quality bittersweet chocolate chips


  • 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 blender, as needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.
  • 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. 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 custard coats the spoon and almost begins to simmer, about 5 minutes.
  • Whip the cream and Whole Fruit Blood Orange Fused Olive Oil with the confectioner's 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.
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