These deeply flavorful truffles blend dark chocolate, extra virgin olive oil, and a whisper of French fleur de sel for a silky, sophisticated treat. The olive oil brings nuance and smoothness, while the salt enhances the chocolate’s richness. These elegant little bites are surprisingly simple to make and perfect for gifting or savoring with an after-dinner espresso.
INGREDIENTS:
8 ounces 60% dark Chocolate
5 1/2 tablespoons soft unsalted butter
1/3 cup extra virgin olive oil
Fleur de Sel (French grey sea salt), to taste
1/4 cup cocoa powder
METHOD:
Melt the chocolate in a double boiler: heat the water, turn it off, and set the bowl of chocolate over the warm steam. Add the olive oil and stir slowly until the mixture reaches about 100°F—just around body temperature. Stir in the softened butter until fully melted and smooth. Add fleur de sel gradually to taste. Start with a small amount and adjust—about 1 teaspoon is typical, but preferences vary.
Allow the mixture to thicken:
- In the refrigerator for quicker firming (it will become quite hard), or
- At cool room temperature for a softer, more pipeable consistency.
When thick enough to pipe, transfer to a piping bag fitted with a large round tip. Pipe small walnut-sized mounds onto a parchment-lined tray. Refrigerate for 1 hour to firm.
Roll each chilled truffle lightly in unsweetened cocoa powder.
Keep refrigerated until serving.
SERVING SUGGESTIONS:
- Sprinkle an extra pinch of fleur de sel on top for sparkle and contrast.
- Serve with espresso, port, or a bold red wine.
- Pack in small boxes or tins for homemade holiday or market gifts.
YIELD: About 40 truffles.
SOURCE: Chef Stephany Buswell
