Fleur de Sel Olive Oil Chocolate Truffles
Fleur de Sel Olive Oil Chocolate Truffles are the ultimate chocolate truffle. Rich, peppery from the olive oil, flavoured with the most delicate salt and with a crisp chocolate shell coating.
Servings: 30 truffles
- 320 g dark chocolate
- 1 teaspoon fleur de sel
- 270 g whipping cream
- 2 teaspoon light muscovado sugar
- 60 g extra virgin olive oil
- 500 g tempered chocolate or 60g cocoa powder
- extra fleur de sel for decorating
Chop the dark chocolate into small pieces, put into a large bowl with the fleur de sel and set aside.
Pour the cream and sugar into a small saucepan and bring to the boil. Stir through to make sure all the sugar is dissolved. Rest for one minute so as not to scorch the chocolate.
Pour the cream over the chocolate pieces and salt and stir together so the chocolate melts completely into the cream and turns thick and glossy.
Slowly pour the olive oil into the chocolate ganache, mixing all the while to ensure the oil is completely absorbed into the chocolate.
Rest the ganache in the fridge for 1 hour.
Remove the ganache from the fridge and shape your truffles by rolling into little balls in your hands. Each truffle should weigh about 18g so you should be able to produce about 30 truffles.
At this point you can either dust the truffles in cocoa powder or you can coat with tempered chocolate.
Calories: 198kcal | Carbohydrates: 15g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 86mg | Potassium: 131mg | Fiber: 2g | Sugar: 11g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1.7mg