Chocolate and olive oil truffles with red pepper and raspberry jelly and sea salt
Item 1 of 1
- Petit four
- medium
- 8
- 1 hour 15 minutes
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.
First published in 2015
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Ingredients
Metric
Imperial
Chocolate and olive oil truffles
- 500g of dark chocolate
- 200ml of double cream
- 300ml of milk
- 120ml of olive oil
Red pepper and raspberry jellies
- 480g of raspberries
- 2 1/2 red peppers
- 20ml of raspberry vinegar
- 200ml of water
- 100g of sugar
- 7 gelatine leaves
To serve
SAVE RECIPE
Equipment
- Stick blender
Method
1
Mix the cream and milk together in a medium pan and bring to the boil
- 200ml of double cream
- 300ml of milk
2
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
3
Pour the mixture into a bowl and leave to set uncovered in the fridge for at least 3 hours
4
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
5
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
6
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
7
Leave the mix to set in the fridge. Once set, cut into 1cm cubes
8
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
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