Chocolate and olive oil truffles with red pepper and raspberry jelly and sea salt

  • Petit four
  • medium
  • 8
  • 1 hour 15 minutes, plus 3 hours setting time

PT1H15M

PT3H

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Ingredients

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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

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
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
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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