Chocolate and olive oil

May 08, 2009|By The Sacramento Bee


Makes 36 to 40 small truffles

8 ounces bittersweet or semisweet chocolate (60-62 percent cacao), chopped
5-1/2 tablespoons unsalted butter, cut into small pieces
1/3 cup arbequina extra-virgin olive oil
A pinch of fine sea salt
1/4 cup unsweetened cocoa powder (preferably non-alkalized)
1 bright-skinned orange for zesting, washed

Place the chocolate, butter, olive oil and salt in top of a double boiler over barely simmering water. Stir frequently until chocolate is melted and smooth. Pour the mixture into a bowl. Cover and refrigerate for at least 3 hours (or up to 3 days) to harden. Remove and let the mixture stand at room temperature for 14 minutes or longer to soften slightly.

Spread the cocoa in a shallow pie or cake pan. Use a microplane zester to grate zest from half of the orange directly over the cocoa. Scrape a tiny scoop or melon baller across the surface of the chocolate mixture to form an irregular round truffle, 1 inch or less in diameter. Place the truffle in the pie pan. Shake the pan to roll the truffle in cocoa. Repeat until all the truffles are shaped and coated.


Remove truffles from cocoa to a covered container. Refrigerate to store. Remove truffles from fridge about 10 minutes before serving.

- Alice Medrich for the California Olive Ranch

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