Posts tagged olive oil

Coffee and Olive Oil Truffles

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Oh boy, these are dangerous. My mum’s friend recently provided me with a small, harmless and innocent looking bottle of ‘Coffee Extra Virgin Olive Oil’ (strange I know) with the challenge of making something with it!? On smelling it, my mind went to truffles. After a recent visit to William Curley’s chocolate sanctuary in Belgravia I felt inspired to use some of his sensational ingredient combinations. After trying his rosemary and olive oil chocolates I attempted my own version. With a packet of espresso flavoured Green & Blacks sitting on the shelf too, I thought this would add that extra kick of coffee flavour.

The oil in these, as opposed to the traditional cream, really does make  the truffles feel so much smoother without coating and cloying your mouth….they simply melt away.

Makes about 26

  • 80ml coffee olive oil OR plain Extra virgin olive oil
  • 100g Green & Blacks Espresso Chocolate, chopped
  • 125g Green & Blacks dark chocolate, chopped
  • 60g butter, cubed
  • Pinch salt
  • Cocoa for dusting/ chopped hazelnuts or mixed nuts/desiccated coconut
  1. Place the chopped chocolate, butter, oil and a pinch of salt into a heat proof bowl.
  2. Suspend over a pan of barely simmering water (do not let it touch) and heat gently until melted, stirring often.
  3. Once smooth and emulsified, pour into a clean bowl, cover and chill for at least 3 hours or overnight.
  4. Remove from the fridge. Use a spoon or a melon baller to mould out your truffles. Coat them in cocoa powder, chopped nuts or coconut or whatever else you like. Keep somewhere chilled but cover tightly if you are keeping them in the fridge as chocolate absorbs fridge smells….the last thing you want is a cheesy truffle?

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Chocolate Olive Oil Cake

You know the moments when nothing but a chocolate cake will quite do? This cake is so moist and simple and courtesy of Nigella, the queen of chocolate desserts. With no butter its great for all those lactose intolerant folk and if you use ground almonds instead of flour…..gluten free! Plus, almonds give it an added texture which is really nice. I was slightly disappointed that it didn’t offer a deep and hearty enough chocolate flavour….I would suggest a generous painting in a dark ganache perhaps……? Anyhow, nothing pleased me more than taking a charitable and gluttonous chunk over to some appreciating friends to share the satisfaction. Of course, I kept some for myself too………..now pass me the mascarpone…

  • 150ml olive oil
  • 50g cocoa powder
  • 125ml boiling water
  • 2 tsp vanilla extract
  • 125g plain flour
  • ½ tsp bicarbonate of soda
  • 3 eggs
  • 200g caster sugar
  1. Line a 23cm (ish) cake tin and preheat the oven to 170°C.
  2. Whisk the vanilla and cocoa powder into the boiling water until smooth. Leave to cool a little.
  3. Using an electric whisk or a food processor, combine the eggs, oil and sugar for a good few minutes until pale, frothy and airy.
  4. Pour in the chocolate mixture and combine.
  5. Then combine the flour and bicarbonate and stir into the chocolate mixture.
  6. In the words of Nigella- ‘pour the liquid batter’ into the lined cake tin and bake for 40-45 minutes until a knife inserted comes out clean (although it will be a moist cake)
  7. Serve warm with ice cream, mascarpone or anything that hits the spot!

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