Spanish olive truffles

Method

• step 1

  Take 150g of black olives and blend them into a rough paste with a food processor.

• step 2

  Place a medium sized pot with the double cream over a low heat. When this is almost at boiling point, turn off the heat and add the chopped dark chocolate, orange zest and the olive pate.

• step 3

  Mix the truffle mixture well with a spatula until you have a smooth texture.

• step 4

  The mix should still be warm, now add the chopped butter to give extra shine and silkiness to the truffles mix.

• step 5

  Cover the pot with cling film and cool down in the fridge for a 5-7 hours for the mix to harden so that you can shape it into balls later on.

• step 6

  Once cool and hard, it's time to make little balls with your hands, shape the mixture and then coat them with cocoa powder.