The purest, simplest – but most delicious OliveOil-Truffles in the world!
- 250g bittersweet (60-75% cacao) chocolate, broken into small pieces
- 75g unsalted butter or coconut oil (which we used), cut into small pieces
- 75g ml Bell’Omio Extra Virgin OliveOil (unfortunately you cannot use “only” OliveOil – the truffles would not harden up), the spiciness of a strong extra virgin OliveOil is an excellent match with chocolate
- A pinch of fine sea salt
- 60 g unsweetened cocoa powder
- 1 organic or unsprayed orange for zesting
Place the chocolate, butter/coconut oil, OliveOil and salt in the top of a double boiler (au bain marie) over barely simmering water. Stir frequently until the chocolate is melted and smooth. Make sure the mixture does not get more than luke-warm (to not lose the OliveOil’s spiciness). Pour the mixture into a bowl. Cover and refrigerate for at least half a day to harden (it can take a while). Remove from the fridge and let the mixture stand at room temperature for 15 or more minutes to soften very slightly. Spread the cocoa in a shallow pan/container. If desired, use a microplane zester to grate zest from half of the orange directly over the cocoa. Scrape a tiny scoop or melon baller (or a teaspoon) 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 of the truffles are shaped and coated. Remove the truffles from the cocoa to a covered container. Refrigerate to store (in summer – in Dutch winter you can leave them outside the fridge).
Remove truffles from the fridge about 10 minutes before serving. They are even better a few days later … when the orange zest has spread its flavour into the truffles!