Chocolate and olive truffles recipe
Omar Allibhoy shares his recipe for chocolate and Spanish olive truffles.
Ingredients
- 150 g Double cream
- 220 g 70% dark chocolate
- 1 Orange, zest
- 150 g Black pitted Spanish olives
- 40 g Butter
Details
- Cuisine: Spanish
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 360 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- Take 150g of black olives and blend them into a rough paste with a food processor.
- Place a medium sized pot with the double cream over a low heat. When this is almost at boiling point, turn off the heat and add the chopped dark chocolate, orange zest and olive paste.
- Mix the truffle mixture well with a spatula until you have a smooth texture.
- The mix should be warm, now add the chopped butter to give extra shine and silkiness to the truffles mix.
- Cover the pot with cling film and cool down in the fridge for 5-7 hours for the mix to harden so that you can shape it into balls later on.
- Once cool and hard, it's time to make little balls with your hands, shape the mixture and then coat them with coca powder.
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