Chocolate And Olive OIL Truffle With FLOR DE SAL And A Raspberry And RED Pepper Jelly
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
A rich chocolate and olive oil truffle paired with a sweet-sour raspberry and red pepper jelly, topped with flor de sal and fresh raspberries.
Ingredients
- 75 ml water
- 75 g caster sugar
- 5 gelatine leaves
- 75 ml sugar syrup
- 275 g roasted red peppers peeled and deseeded
- 300 g raspberries puréed
- 2 tsp raspberry vinegar
- 300 ml single cream
- 400 ml milk
- 4 tsp orange liqueur
- 350 g dark chocolate broken into small pieces
- 150 g milk chocolate broken into small pieces
- 200 ml extra virgin olive oil
- flor de sal
- fresh raspberries
Nutrition (per serving, estimated)
Estimated based off 9 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 95.7 mg
- Iron: 2.64 mg
- Magnesium: 74.3 mg
- Phosphorus: 150 mg
- Potassium: 367 mg
- Zinc: 1.43 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 75 ml water
- 75 g caster sugar
- 5 gelatine leaves
- 75 ml sugar syrup
- 2 tsp raspberry vinegar
- 300 ml single cream
- 400 ml milk
- 4 tsp orange liqueur
- 200 ml extra virgin olive oil
- flor de sal
- fresh raspberries
Prepare
- 275 g roasted red peppers, peeled and deseeded
- 300 g raspberries, puréed
- 350 g dark chocolate, broken into small pieces
- 150 g milk chocolate, broken into small pieces
Let's Cook
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Step 1.
To make the sugar syrup, combine 75ml water and 75g caster sugar in a saucepan over medium heat. Stir constantly until the sugar dissolves completely and the mixture is clear, about 1–2 minutes. Remove from heat and let cool; refrigerate until needed.
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Step 2.
To make the jelly, soften 5 gelatine leaves in a bowl of cold water for about 5 minutes. In a small saucepan, bring 75ml of the prepared sugar syrup to a boil. Squeeze excess water from the gelatine leaves, add them to the hot syrup, and whisk until completely dissolved. Remove from heat.
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Step 3.
Add 275g roasted red peppers (peeled and deseeded), 300g raspberry purée, and 2 tsp raspberry vinegar to the gelatine mixture. Purée with an immersion blender or in a food processor until smooth. Pass through a fine sieve into a plastic container. Refrigerate for at least 6 hours or overnight until set.
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Step 4.
To make the truffle, combine 300ml single cream, 400ml milk, and 4 tsp orange liqueur in a large saucepan. Bring to a boil over medium heat, then remove from heat immediately. Add 350g dark chocolate and 150g milk chocolate, both broken into small pieces, and stir until completely melted and smooth.
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Step 5.
Whisk 200ml extra virgin olive oil into the chocolate mixture until well combined and emulsified. Pour the truffle mixture into a plastic container. Refrigerate for at least 6 hours or overnight until firm.
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Step 6.
To serve, cut the set jelly into small cubes. Place a spoonful of truffle mixture on each dessert plate, sprinkle with a little flor de sal, and decorate with 3–4 jelly cubes and fresh raspberries.