Trufas De Chocolate Y Aceitunas Españolas

Trufas De Chocolate Y Aceitunas Españolas (Chocolate and Spanish olive truffles). Hello friends. So how are you today? Also I have a guest post today from Fancy trying something different.

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

Table Of Content:

• Trufas De Chocolate Y Aceitunas Españolas Ingredients.
• Method.
• Other Recipe Ideas.

Trufas De Chocolate Y Aceitunas Españolas:

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

Trufas De Chocolate Y Aceitunas Españolas 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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