1 cup Whipping Cream, divided
1/4 C Chopped dark Chocolate
1/4 C Granulated Sugar
2 Egg Yolks
1/4 C Blood Orange Olive Oil
1 Tbsp Espresso dark Balsamic
In a saucepan, bring 3/4 cup of cream to a simmer. Remove from heat and add the chocolate and sugar, but don’t stir them in. Let sand for 5 minutes
Preheat the oven to 325 degrees. In a mixing bowl, whisk the eggs until light and fluffy and slowly drizzle in the olive oil. Now stir the cream mixture until the chocolate is completely combined. Whisk the egg mixture as you slowly pour in the chocolate cream, whisking to fully combine.
Divide between four ramkins and place them in a 8x8 baking dish. Add hot water until it reaches halfway up the ramekins. Bake for 35 minutes or until the center is almost set. The custard will firm as it cools. Whip the remaining 1/4 cup of cream. When serving, place a dollop of whipped cream over the pot de creme and drizzle with the balsamic.