Chocolate Truffle with Olive Oil and Sea Salt

How to prepare chocolate truffle with olive oil and sea salt

1. Place the chocolate and butter pieces over a double boiler and melt them. Add the salt and stir briefly, just until combined. Pour this mixture into a food processor.
2. Beat the egg yolk with a whisk. Add the hot water in a thin stream while stirring continuously with the whisk. Pour this mixture over the chocolate in the food processor and mix at medium speed for 1 minute to aerate the chocolate well. When you stop the processor you'll see small air bubbles throughout the chocolate.
3. Pour the mixture into a pan lined with plastic wrap (I used a loaf pan). Level it. Refrigerate for several hours until firm.
5. Take a teaspoon of chocolate and place it on a large (soup) spoon. Using two spoons, shape it into an oval (quenelle) by transferring the chocolate from one spoon to the other. If you slightly moisten the spoons, the chocolate will shape more easily and become shinier. See this video on how to shape a quenelle using two spoons.
6. Let the chocolate quenelle slide onto the center of the plate. Pour 1/2 tablespoon of olive oil around it. Dust a little cocoa around the oil. Gently rotate the plate so the oil touches the cocoa and creates that fan effect on the edge. Sprinkle a little fleur de sel over the chocolate. Serve with toasted bread (crispy; or bread chips).

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