` Olive Oil & Dark Chocolate Pots de Crème - Olive Oil Times

Olive Oil & Dark Chocolate Pots de Crème

In this recipe, the olive oil you choose can create a wonderfully different experience. Choose a delicate and citrus-forward olive oil to create a mild and aromatic dessert, or go for a more spice-driven EVOO to develop a rich fruity variety on this classic custard.
Layered Pots de Crème with orange and sea salt
Layered Pots de Crème with orange and sea salt
Aug. 31, 2020
Christina Mercado

Pots de Crèmes are clas­si­cally French cus­tards that are slowly cooked in a water bath result­ing in a rich and creamy dessert. These silky cus­tards are per­fect to pair with olive oil as the choco­late com­pli­ments and car­ries their fruity fla­vor.

In this recipe, the olive oil you choose can cre­ate a won­der­fully dif­fer­ent expe­ri­ence. Choose a del­i­cate and cit­rus-for­ward olive oil to cre­ate a mild and aro­matic dessert, or go for a more spice-dri­ven EVOO to develop a rich fruity vari­ety on this clas­sic cus­tard.

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Olive Oil & Dark Chocolate Pots de Crème

5 from 9 votes
Course: DessertCuisine: French
Servings

7

serv­ings
Prep time

30

min­utes
Cooking time

30

min­utes

This mod­ern take on pots de creme cuts the cook­ing time in half by using a stove-top instead of an oven and water bath. It also allows you to cre­ate a lay­ered effect in the glass with the two cus­tards. The olive oil adds a beau­ti­ful fruit fla­vor to bal­ance with the bit­ter­sweet dark choco­late. The final result is silky and smooth, and the final gar­nish of salt and cit­rus fur­ther brighten the olive oil fla­vor. This recipe can be made up to 7 days ahead of time if wrapped and kept in the fridge.

Ingredients

  • For the Dark Chocolate Layer
  • 1 cup heavy cream

  • 1/2 cup milk

  • 1/4 cup sugar

  • 1/4 tsp sea salt

  • 3 each egg yolks

  • 1/2 tsp vanilla extract

  • 3/4 cup dark choco­late (72%)

  • For the Olive Oil Layer
  • 1 cup heavy cream

  • 1/4 oz milk

  • 3 each egg yolks

  • 1/4 tsp sea salt

  • 7/8 cup white choco­late

  • 1/4 cup extra vir­gin olive oil

  • To Garnish (optional)
  • 1 ea orange

  • 1/4 cup choco­late shav­ings

  • 1 tsp sea salt, large flake

Directions

  • For the choco­late layer:
  • For the choco­late layer: In a small, heavy-bot­tomed pot add the cream and milk. Bring to a sim­mer. Meanwhile, in a medium bowl add sugar, salt and egg yolks. Mix together until smooth. In a sec­ond bowl, add choco­late. If needed, chop choco­late into small pieces.
  • Once the cream comes to a sim­mer, slowly pour it into the egg mix­ture while stir­ring to tem­per. Once com­bined, return the mix­ture to the pot and to the heat.
  • Cook the base over mod­er­ate heat while con­stantly stir­ring until it is thick­ened enough to coat the back of a spoon. If using a ther­mome­ter — it should reach 165 degrees Fahrenheit. Be care­ful not to exceed 175 degrees as the cus­tard can break!
  • Once thick­ened, strain cus­tard into the bowl with the choco­late. Add the vanilla extract to the bowl and let sit for one minute to allow the choco­late to soften, then using an immer­sion blender — mix well to com­bine.
  • Once choco­late mix­ture is smooth, pour 2/3 of the way into 4 ounce cups. Set aide.
  • For the olive oil layer:
  • In a small, heavy-bot­tomed pot add the cream and milk. Bring to a sim­mer. Meanwhile, in a medium bowl add sugar, salt and egg yolks. Mix together until smooth. In a sec­ond bowl, add white choco­late. If needed, chop white choco­late into small pieces.
  • Once the cream comes to a sim­mer, slowly pour it into the egg mix­ture while stir­ring to tem­per. Once com­bined, return the mix­ture to the pot and to the heat.
  • Cook the base over mod­er­ate heat while con­stantly stir­ring until it is thick­ened enough to coat the back of a spoon. Thermometer should read 165 deg F.
  • Once thick­ened, strain cus­tard into the bowl with the white choco­late. Add the extra-vir­gin olive oil to the bowl and let sit for one minute to allow the choco­late to soften, then using an immer­sion blender — mix well to com­bine.
  • Slowly pour olive oil layer on top of the choco­late layer to fill in the remain­ing 1/3 of the glass. Let cool to room tem­per­a­ture and then place in refrig­er­a­tor for 2 – 3 hours to set com­pletely.
  • To fin­ish and serve
  • Place one orange slice, choco­late shav­ings and a pinch of large flake sea salt onto each pots de creme.

Notes

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