This Valentines’ Day is unlike any other. Most of us are still on lockdown. We are rarely able to spend time with our loved ones – let alone go out and meet new people to love. But despite the pandemic, or perhaps because of it, now is the time to, more than ever, express our love to the people around us. To ourselves as well.
So this week’s recipe is a very special one. It is an easy and fun recipe to make, it gets your hands messy, and with your favourite music on, it is guaranteed to cheer you up. Plus you know, you are left with lovely chocolate truffles to enjoy -yes we are making chocolate truffles!
But of course, these are no ordinary truffles. Remember last year’s olive oil and dark chocolate mousse? This year we are using olive oil as well, but a very special one. Our 21C olive oil! It is made from semi-ripe olives cold extracted together with walnuts, purslane, fennel seeds, rosemary and oregano. The wild aromatic herbs give these truffles a subtle earthy flavour; and as we love nuts, so we couldn’t but add plenty in these little chocolate balls.
Makes 25
350g chocolate 60% cocoa (you can do a bit less, or a bit more, depending on what you prefer)
200g double cream
2 tbsp 21C walnut oil
100g nuts (hazelnuts, almonds or walnuts)
to serve (finely chopped nuts, or cocoa, or powdered sugar, or salt and pepper)
Cut the chocolate in small pieces (the size of chocolate chips). Place in a large bowl.
Roughly chop the nuts. Set aside.
In a heavy-bottomed saucepan warm up the double cream until bubbly on the sides, but not boiling. Remove from the heat and pour over the chocolate. Let sit of a couple of minutes.
Using a whisk, slowly whisk together the chocolate and cream (the cream will have melted the chocolate by now). It will slowly come together. Once it does, add the olive oil and whisk again until you have a smooth and shiny mixture.
Add the nuts and stir everything together, using a wooden spoon. Spread the mixture in a shallow baking dish and place it in the fridge. After half an hour or so, it will have changed in texture you will be able to shape it. Give it a bit more time if you need to. Using a teaspoon for measuring shape your chocolate into little balls.
You can serve them as is, or roll them in finely chopped nuts, cocoa, powdered sugar or (our favourite) sprinkle some sea salt and freshly cracked black pepper.
Store them in the fridge for a couple of weeks (well, we seriously doubt they will last that long!) and always serve at room temperature.
