Olive oil might seem like a strange addition to a dessert, but the fruitiness of a good olive oil goes wonderfully with chocolate. It is not an assertive flavor, the mandarin flavor stands out more, but the olive oil rounds out the flavor so that the last lingering flavor from the truffles is a bit more interesting and enticing than your typical truffle. It also gives it a lush and creamy texture that just melts in your mouth.
- Prep Time
- 30 large truffles ServingsServings
- 1 cup (8 oz) coconut milk
- 14 ounces bittersweet or semisweet chocolate, finely chopped
- 2 tablespoons (1 oz) good quality fruity tasting olive oil
- 2 teaspoons finely grated mandarin zest
- cocoa powder, for coating
1. Place the coconut milk in a small saucepan and bring it to just under a boil.
2. Line a shallow baking pan with plastic wrap leaving enough hanging over the sides to cover the ganache once it is in the pan.
Place the chocolate in a medium heatproof bowl and pour the coconut milk over the chocolate. Gently whisk until the chocolate is melted. Add the oil and the zest and whisk to combine. The mixture should be glossy and slightly thickened like pudding. Do not mix it beyond this point. Immediately scrape the ganache into the lined pan and let cool at room temperature, without stirring or disturbing it.
3. Once the ganache is cool fold the plastic wrap over it and let set at room temperature for at least several hours, preferably overnight, until firm enough to scoop. If your kitchen is very warm it may be necessary to refrigerate it for a little while to firm it up enough to scoop. Once the ganache has set it can be refrigerated for a day or two or frozen for up to 2 months.
4. To shape the truffles use a small ice cream scoop or melon baller to form ¾ to 1 inch balls of ganache. Roll them between your hands to make them as round as possible. If your hands are warm it will be necessary to rinse your hands in cold water and dry them well after rolling a few truffles. Roll the finished truffles in cocoa powder. Shake them to remove the excess and store in an airtight container. (Truffles can also be frozen up to a month. They may need to be recoated in cocoa powder once they defrost).