Fleur de Sel and Olive Oil Chocolate Truffles

Ingredients:

320g dark chocolate

1 tsp fleur de sel

270g whipping cream

2 tsp light muscovado sugar

60g extra virgin olive oil

500g tempered chocolate or 60g cocoa powder

extra fleur de sel for decorating

Method:

Chop the dark chocolate into small pieces, put into a large bowl with the fleur de sel and set aside.

Pour the cream and sugar into a small saucepan and bring to the boil. Stir through to make sure all the sugar is dissolved. Rest for 1 minute so as not to scorch the chocolate.

Pour the cream over the chocolate pieces and salt and stir together so the chocolate melts completely into the cream and turns thick and glossy.

Slowly pour the olive oil into the chocolate ganache, mixing all the while to ensure the oil is completely absorbed into the chocolate.

Rest the ganache in the fridge for 1 hour.

Remove the ganache from the fridge and shape your truffles by rolling into little balls in your hands. Each truffle should weigh about 18g so you should be able to produce about 30 truffles.