This chocolate and olive oil truffle recipe from Simon Hulstone, makes petits fours for the sophisticated palate. Served with red pepper and raspberry jellies, the balance of sweetness and bitterness will delight dinner party guests.
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Mix the cream and milk together in a medium pan and bring to the boil
200ml of double cream
300ml of milk
Melt the chocolate, pour it into the milk and cream, and then slowly mix in the olive oil until well combined
500g of dark chocolate
120ml of olive oil
Pour the mixture into a bowl and leave to set uncovered in the fridge for at least 3 hours
Whilst the truffles cool, make the red pepper and raspberry jelly. Preheat the oven to 180°C/Gas mark 4 and roast the peppers for 40 minutes until soft. When they have cooled slightly, peel them and deseed
2 1/2 red peppers
Pour the vinegar, water, sugar and raspberries into a pan and bring to the boil. Add to the peppers and blitz with the stick blender until smooth
20ml of raspberry vinegar
200ml of water
100g of sugar
480g of raspberries
Soak the gelatine in cold water for 4 minutes, squeeze it out and then add to the pepper mixture. Stir until dissolved and then pass through a fine sieve into a bowl — it should form a 1cm thick layer
7 gelatine leaves
Leave the mix to set in the fridge. Once set, cut into 1cm cubes
Quenelle the truffle mixture using a dry, warm spoon. Place the truffle quenelles on a plate with the cubes of jelly around and finish with a sprinkling of salt
Cornish sea salt
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