Difficulty: Medium - experience needed
Serves: 30 pieces
Dietary guidance: v n g
8 oz dark chocolate (at least 64%; Valrohna is great)
2/3 cup heavy whipping cream
1/3 cup powdered sugar
1/2 cup unsweetened cocoa powder (Drost is our favorite)
3 tbls extra virgin olive oil (Roasted Chili; Blood Orange; or a fruity Arbequina are ones we like)
Fleur de Sel
Fran suggests using an immersion blender for this. If you don't have one, try your stand mixer.
Put the chocolate in a 1-quart bowl that will accommodate an immersion blender (or the bowl of your stand mixer)
Put the cream and sugar in a small saucepan and bring to a boil over medium heat (whisk continuously and do not allow to boil over the pan)
Immediately pour the hot cream over the chocolate and let sit for about 1 minute to begin melting the chocolate. Blend or mix until the ganache becomes less shiny and thickens to a pudding like consistency. This takes about 2 minutes.
Add the olive oil in steady stream, blending constantly. Pour the ganache into a bowl and let cool to room temperature. Cover the bowl with plastic wrap without touching the ganache. Keep in a cool room until it sets; at least 4 hours (overnight is best).
Place a piece of parchment paper on a baking sheet or large board. Using a 1 inch ice cream scoop, make balls and put on parchment-lined surface.
Place 1/2 cup powdered cocoa in a bowl. Dust your palms with cocoa powder and briefly roll each truffle between your palms to smooth them. Then drop into bowl of cocoa powder. When 6 truffles are in the bowl, shake the bowl to completely cover truffles. Transfer truffles to a place using your cocoa-powder dusted hands (so they don't stick).
If you are not serving the truffles right away, place them in a large bowl with some cocoa powder so they don't stick together. They can be stored for up a week. Allow to come to room temperature before serving.
We have made these truffles with:
Roasted Chili Olive Oil & added a little Chocolate Chili spice blend to the cocoa powder.
Blood Orange Olive Oil
Fruity unflavored olive oil; top truffles with Rose Petals (add 1 tbl Rose Water to mixture, reducing cream by 1 tbl)