Chocolate Pots de Crème with Orange, Olive Oil, & Sea Salt
Rich dark chocolate pots de crème get a modern update with local, seasonal olive oil and citrus.
Servings: 4
Ingredients
- 2 large eggs
- 2 tablespoons granulated sugar
- 7 ounces Guittard Bittersweet Baking Chocolate
- 1/4 teaspoon sea salt
- 3/4 cup low-fat milk
- 2 tablespoons Extra Virgin Frantoio Grove Olive Oil
- zest of one small orange grated on a fine microplane
to garnish
- ½ teaspoon sea salt crystals
Instructions
- Combine the eggs, sugar, chocolates, and salt in the blender and set aside.
- Heat the milk in a small (1-quart) saucepan until it is scalding hot (180ºF).
- Pour the milk into the blender with the other ingredients, then immediately blend on a medium setting until the chocolate has melted and the mixture is smooth. If necessary, scrape down the sides of the blender once or twice during blending.
- Add the olive oil and orange zest to the blender, then blend on a low setting for two or three one-second pulses.
- Pour the mixture into ramekins or other serving dishes. Chill for at least six hours, and garnish with sea salt crystals just before serving.