12 ounces bittersweet chocolate chips
3 cups half & half
6 egg yolks
8 tablespoons white sugar
1/4 cup plain olive oil
1/4 teaspoon salt
1 cup heavy cream
1 teaspoon vanilla
2 tablespoons powdered sugar
optional: 1 tablespoon flavoured olive oil (suggested flavour: blood orange)
To make the custard, place chocolate chips and olive oil in blender. In a heavy-bottom pan over medium heat, whisk half & half, egg yolks, white sugar, and salt. Stir constantly for five minutes, scraping the bottom and edges of the pan, until the custard is almost simmering and thick enough to coat the spoon.
Pour custard into blender, then blend the contents until smooth, scraping down the sides of the blender jar as needed. Divide the custard among 6 ramekins and refrigerate for at least 3 hours.
To make the whipped cream, blend heavy cream, vanilla, and powdered sugar (and olive oil, if desired) in the blender (or in a bowl with a mixer) until soft peaks form. Top the chilled custards with whipped cream and serve.