Chocolate and olive oil truffle
This delicious recipe for Chocolate and olive oil truffle was created by chef Simon Hulstone and features Soy Sauce as an integral ingredient
- Preparation Time20 mins
- Additional Time6 Hours cooling
- Cooking Time30 mins
- For Truffle
- 200g double cream
- 300g milk
- 500g dark chocolate 70% chopped
- 80 ml olive oil
- For Nuts
- 2g coriander seeds
- 100g chopped pecans
- 100g sugar
- 50g honey
- 10ml Kikkoman soy sauce
- micro coriander
- sea salt
Bring the milk and cream to the boil, then pour over the chocolate, whisk until all chocolate is melted, gradually combine the olive oil in slowly. Pour into desired moulds and allow to set for 6 hours.
In a heavy based sauce pan , bring the honey and sugar to the boil and heat until reaches 139c on a thermometer add the Kikkoman soy sauce and whisk in quickly, pour over the chopped nuts and coriander seeds, allow to cool.
Once cool chop the nut mix into small pieces and reserve in an airtight container.
To serve , demould the truffle and allow to reach room temperature, place chopped nuts on top and garnish with the micro coriander and a few crystals of sea salt.