For the Candied Blood Orange:
- 1 cup granulated sugar
- 1 cup water
- 1 blood orange, sliced ⅛ inch thick
For the Pots de Crème:
- 1½ cups (10 ounces) bittersweet chocolate
- 1½ cups whole milk
- 1½ cups heavy cream
- ½ tablespoon blood orange zest
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 6 egg yolks
For the Whipped Mascarpone:
1. Make the candied blood orange: Preheat the oven to 250° and line a sheet pan with a silicone baking mat. In a medium saucepan, combine the sugar and water over medium-high heat. Bring to a boil and cook until the sugar dissolves, 1 to 2 minutes.
2. Add the blood orange slices and reduce to a simmer; cook until the slices are translucent, 8 to 10 minutes. Using a slotted spatula, transfer the slices in a single layer to the prepared sheet pan. Bake until dried and crisp, 50 minutes to 1 hour. Let cool completely.
3. Make the pots de crème: Place the chocolate in a blender and set aside. In a medium saucepan, bring the milk, cream and orange zest to a simmer over medium heat.
4. Meanwhile, in a small bowl, whisk together the sugar, salt and egg yolks until the sugar has dissolved and the mixture is light yellow and thick. Whisk about 1 cup of the simmering cream into the egg yolk mixture to temper, then add it all back into the pot. Cook, stirring constantly with a wooden spoon, until the custard is lightly thickened so it coats the back of the spoon, 5 to 6 minutes.
5. Pour the custard over the chocolate in the blender and blend until smooth. Divide the mixture between five 8-ounce ramekins, smoothing the tops with an offset spatula, then refrigerate until chilled and set, 2 hours.
6. Meanwhile, make the whipped mascarpone: In a medium bowl, combine all the mascarpone ingredients. Whisk until the mixture holds a stiff peak.
7. To serve: Spoon a dollop of the whipped mascarpone over each pot de crème and stick a candied blood orange wheel about a third of the way into the surface, then serve.