Preparation time: 6 to 10 minutes.
INGREDIENTS
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50 g double cream
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220 g 70% dark chocolate, chopped
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Zest of 1 orange
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150 g black pitted Spanish olives, divided
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40 g unsalted butter, chopped
DIRECTIONS
Reserve 50 g of the olives for garnish or an optional extra and place the remaining 150 g in a food processor. Pulse until you have a coarse paste — it should be smooth enough to incorporate but still retain some texture.
Warm the double cream in a small saucepan over low heat until it is just about to simmer. Remove from the heat before it boils.
Add the chopped dark chocolate, orange zest and the olive paste to the warm cream. Let the mixture sit for a minute to soften the chocolate, then stir gently with a spatula until the mixture is completely smooth and glossy.
While the mixture is still warm, stir in the chopped butter until fully melted and incorporated. This step adds shine and a silky mouthfeel to the truffle mixture.
Cover the bowl or pot with cling film and chill in the refrigerator for 5–7 hours, or until the mixture is firm enough to shape.
When the ganache is firm, scoop small portions with a melon baller or spoon and roll them quickly between your palms to form neat balls. If the mixture becomes too soft while shaping, return it to the fridge for a few minutes.
Roll the truffles in unsweetened cocoa powder, or use finely chopped reserved olives for a savory contrast. Place finished truffles on a tray and chill briefly to set.
Serve chilled for a firm, melt-in-the-mouth texture. Store truffles in an airtight container in the refrigerator for up to a week.