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Chocolate and olive oil

May 08, 2009|By The Sacramento Bee

CHOCOLATE ARBEQUINA TRUFFLES



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.

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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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