mount zero olive oil & rosemary truffles
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Author:
Michael James of Tivoli Rd Bakery
Servings
50
Ingredients
- 10g rosemary, finely chopped
- 400g whipping cream, plus a little extra
-
60g invert sugar
-
Mount Zero Pink Lake Salt, to taste
- 1050g dark chocolate
- 15g butter, softened
- 75g Mount Zero Organic Extra Virgin Olive Oil
- 200g cocoa powder
Directions
First make the ganache centre. Combine rosemary and 400g of cream in a pan and bring to a simmer. Simmer very gently for four hours to infuse the rosemary into the cream.
Strain the rosemary and re-weigh the cream – add more to bring it back to 400g. Add the sugar and stir to combine.
Melt 450g of the chocolate to 40 degrees Celsius and bring the cream back to 60 degrees. Pour the cream over the chocolate and stir to emulsify.
Cool the mixture to 30 degrees, add the softened butter and then emulsify with the olive oil. Pour the mixture into a tray and let it cool for 2-3 hours. It needs to be cool but not totally set.
Put the mixture into a piping bag and pipe it into balls. Set overnight at room temperature.
The next day you will coat your truffles. Temper the remaining 600g of chocolate, and roll each ball in the chocolate three times, allowing the chocolate to set in between coatings. Dust in cocoa powder to finish.