Spicy Olive Oil Truffles
Spicy Olive Oil Truffles
Who doesn’t love chocolate truffles on Valentine’s day? But did you know that adding olive oil to chocolate makes a silky-smooth and oh-so-flavorful ganache? We did! For a little kick, add some Colavita Pepperolio and you’ll have a sweet and spicy dessert that’s love at first bite!
Ingredients
Directions
Chop the dark chocolate into small pieces, put into a large, heat proof bowl and set aside.
Pour the cream into a small saucepan and bring to a simmer.
Pour the cream over the chocolate pieces and stir together so the chocolate melts completely into the cream and turns thick and glossy.
Slowly pour the Colavita olive oils 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.
Chop the chocolate and place half in a heat proof bowl. Place the other half of chocolate in another bowl and set aside.
Bring a shallow pot of water to a simmer and place the heat proof bowl of chopped chocolate over the simmering water. Make sure that the bottom of the bowl does NOT touch the water.
Melt the chocolate over the double boiler. Once melted, remove the bowl from the heat, and wipe away any droplets of water that collect underneath. You do NOT want to get any water in your chocolate or your chocolate will seize up and become grainy.
Add the remaining chopped chocolate to the melted chocolate and stir until all the chocolate has melted.
Using an instant read thermometer, take the temperature of the melted chocolate. You are looking for a temperature range of 31°C to 33°C or 88°F-90°F. If the chocolate is too cold, return it to the double boiler for 30 seconds. If it’s too hot, stir with a spatula to aerate the chocolate until it is the right temperature.
Once you have the right temperature, dip the balls of ganache into the tempered chocolate with a fork, shaking off any excess. Remove the coated truffles to a plate lined with parchment or wax paper to dry. Sprinkle with sea salt while still wet.
Tempered chocolate will dry and room temperature, but you can place them in the fridge to speed up the process.
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Ingredients
Directions
Chop the dark chocolate into small pieces, put into a large, heat proof bowl and set aside.
Pour the cream into a small saucepan and bring to a simmer.
Pour the cream over the chocolate pieces and stir together so the chocolate melts completely into the cream and turns thick and glossy.
Slowly pour the Colavita olive oils 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.
Chop the chocolate and place half in a heat proof bowl. Place the other half of chocolate in another bowl and set aside.
Bring a shallow pot of water to a simmer and place the heat proof bowl of chopped chocolate over the simmering water. Make sure that the bottom of the bowl does NOT touch the water.
Melt the chocolate over the double boiler. Once melted, remove the bowl from the heat, and wipe away any droplets of water that collect underneath. You do NOT want to get any water in your chocolate or your chocolate will seize up and become grainy.
Add the remaining chopped chocolate to the melted chocolate and stir until all the chocolate has melted.
Using an instant read thermometer, take the temperature of the melted chocolate. You are looking for a temperature range of 31°C to 33°C or 88°F-90°F. If the chocolate is too cold, return it to the double boiler for 30 seconds. If it’s too hot, stir with a spatula to aerate the chocolate until it is the right temperature.
Once you have the right temperature, dip the balls of ganache into the tempered chocolate with a fork, shaking off any excess. Remove the coated truffles to a plate lined with parchment or wax paper to dry. Sprinkle with sea salt while still wet.
Tempered chocolate will dry and room temperature, but you can place them in the fridge to speed up the process.
