Ingredients

• 12 ounces good quality bittersweet chocolate chips
• 1 1/2 cups whole milk
• 1 1/2 cups whipping cream
• 6 egg yolks
• 7 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/4 cup Arbosana or Arbequina Olive Oil
• 1 tablespoon confectioners sugar
• 1 tablespoon blood orange, lemon or persian lime olive oil

Instructions

1. Whisk the chocolate and olive oil in a blender and place aside
2. Whisk the milk, 1 cup of cream, egg yolks, granulated sugar and salt in a heavy bottomed saucepan over medium heat. Stir constantly as it cooks with a spatula until the mixture is thick enough to coat the spatula and almost begins to boil (about 6 minutes)
3. Pour the mixture directly over the chocolate and oil in the blender. Blend until combined and smooth, stopping every so often to scrape the sides as needed. Divide the chocolate into ramekins or small bowls or cups and refrigerate until set (about 2 hours)
4. Whip the remaining 1/4 cup of whipping cream with confectioners sugar and infused fruit olive oil until soft peaks form. Top the pot de crème with whipped cream and serve.