The custard's creamy texture compliments the chocolate. If there's no whipping (35%) cream on hand to prepare custard, you can use the same volume of table (18%) cream plus an additional egg yolk and increase the cooking time by 2 minutes. This recipe can be multiplied or halved. Makes 2 mugs or 4 (4-ounce) ramekins
In a small saucepan, bring 3/4 cup of the cream to a simmer over medium heat, being careful not let it boil. Remove from the heat and add the chocolate and sugar, but don't stir them in. Let stand for 5 minutes.
Preheat the oven to 325 degrees F.
In a mixing bowl, whisk the egg yolks until light and fluffy and slowly drizzle in the olive oil. (If you're using a mixer, keep it running while you drizzle in the oil.)
Now stir in the cream mixture to encourage the chocolate to melt and continue to stir until completely combined and smooth.
Whisk the egg mixture as you slowly pour in the chocolate cream, whisking to fully combine.
Divide ramekins , or two small ovenproof mugs, and place them in an 8 x 8 inch baking dish. Add hot water until it reaches halfway up the ramekins or mugs.
Bake for 35 minutes, or until the center is almost set. The custard will firm as it cools. This can be made ahead and be fridge-kept, covered or uncovered, for a maximum of 2 days. If your're planning to at it straight away, just let it cool on a wire rack.
Whip the remaining 1/4 cup of cream. When serving, place a dollop of whipped cream over each pot de creme and drizzle with the balsamic! YUMMY!!!!