Extra Virgin Olive Oil and Dark Chocolate are two amazing types of food not only because of their organoleptic characteristics but also because they taste great together. Chocolate Truffles are a variety of chocolate confectionary usually made with a chocolate ganache coated with cocoa powder, chopped nuts or dried flaked fruit. Their name comes from the resemblance with the fruiting body of the Tuber fungus. I gave to my chocolate ganache a Mediterranean twist adding a little amount of Italian Extra Virgin Olive Oil and a smidge of fine sea salt. These truffles are melt-in-your-mouth, intense, chocolatey, fruity bites of goodness.
Another Homemade & Delicious idea for Valentine’s Day or any other special occasion.
Recipe and Photo by Ale Gambini & Maurizio “OttO” De Togni – BreadLoveAndDreams.com
Yields : 12 truffles
Difficulty : Easy
Prep Time : 20 min. + 90 min. refrigeration
3.5 ounces Extra Dark Chocolate bar
1/4 cup heavy whipping cream
1 tablespoon superfine sugar
1 tablespoon Extra Virgin Olive Oil
a smidge of fine sea salt
unsweetened cocoa powder and pink sugar mini pearls, for coating
Break the chocolate bar into chunks and place them into a medium bowl. Set aside.
In a small saucepan, heat the heavy whipping cream and the sugar until it dissolves and tiny bubbles have formed around the edges.
Remove from the heat and pour over the chocolate chunks. Stir until combined. That is called ganache.
Beat the ganache with a hand or stand mixer for 5 minutes or until glossy.
Pour the ganache into a bowl, cover with plastic wrap and refrigerate for 1 hour.
Scoop the ganache over a baking sheet lined with parchment paper with a tablespoon or melon baller.
Move the baking sheet into the fridge for 30 minutes.
Shape the chilled ganache into balls by rolling between the palms of your hands. Remember to wet your hands with cold water to prevent from sticking.
Roll into cocoa powder or sugar mini pearls and place back in the fridge until needed.
Serve at room temperature.