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.
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
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
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Leave the mix to set in the fridge. Once set, cut into 1cm cubes
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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
