Chocolate and Olive Oil Truffles Recipe

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.

Ingredients

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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

Cornish sea salt

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Stick blender

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