Olive Chocolate truffle
175 grams, Del Monte Green Olives sliced
300 grams, Dark chocolate (used 80% cocoa)
3 tablespoons, butter
½ cup cream
1 teaspoon, lemon zest
Unsweetened Cocoa powder for dusting
Heat together chocolate and cream in a double boiler until it melts. Take it off the heat and whisk well. Add lemon zest, butter and whisk well. Add olives and mix. Cover the chocolate mixture and cool. Refrigerate it for few hours.
Once the mixture is set, scoop out a tablespoon of mixture and roll it into a small lemon sized ball. Repeat the same for whole mixture. Refrigerate the prepared truffles for another hour. Dust each truffle with cocoa powder and serve.