Trufas De Chocolate Y Aceitunas Españolas (Chocolate and Spanish olive truffles).

Guest post today:

Fancy trying something different.

Trufas De Chocolate Y Aceitunas Españolas (Chocolate and Spanish olive truffles).

Preparation time: Approximately 6 hours

You Will Need:

150g double cream

220g of 70% dark chocolate

1 orange zest

50g of black pitted Spanish olives

40g of butter

Directions:

1.) Take 150g of black olives and blend them into a rough paste with a food processor.

2.) Place a medium sized pot with the double cream over a low heat.

3.) When this is almost at boiling point, turn off the heat and add the chopped dark chocolate, orange zest and the olive pate.

4.) Mix the truffle mixture well with a spatula until you have a smooth texture.

5.) The mix should still be warm, now add the chopped butter to give extra shine and silkiness to the truffles mix. 

6.) Cover the pot with cling film and cool down in the fridge for 5-7 hours for the mix to harden so that you can shape it into balls later on.

7.) Once cool and hard, it’s time to make little balls with your hands, shape the mixture and then coat them with cocoa powder.

Tip:

I recommend placing them back in the fridge to enjoy them cold, as they take longer to melt in your mouth!

Trufas De Chocolate Y Aceitunas Españolas (Chocolate and Spanish olive truffles).

Guest Post Credits- Omar Allibhoy for Olives from Spain Olives From Spain.

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