Truffles with Olive Oil

Submitted by:
These rich truffles come from a wonderful cookbook by Fran Gage, The New American Olive Oil. You can be creative with your olive oil; I have offered some flavor combinations at the end.

Difficulty: Medium - experience needed
Serves: 30 pieces

Preparation time:
Cooking time:

Dietary guidance: v n g 

Tags: dessert · snack · chili · chocolate · orange ·

Ingredients

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

Method

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)

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