CROSTINI with CHOCOLATE AND OLIVE OIL
Melt dark chocolate bits over warm toasted bread
Drizzle with IL Fiorello’s Tangelo Olive Oil
An elegant evening treat.
Anticipate 2 slices per person for dessert
BOURBON SOAKED TRUFFLES
7 oz. Semisweet baking chocolate 70%
1 oz. Unsweetened baking chocolate
4 tablespoons Bourbon whiskey (optional)
2 tablespoons espresso coffee
½ stick unsalted butter cut into 1” pieces
½ cup extra virgin olive oil, Leccino is suggested
6 oz best quality ginger snaps
½ cup unsweetened cocoa powder
¼ cup powered instant coffee
Place the gingersnaps in a Cuisinart (or similar) and pulverize. Set aside.
Break up the two chocolates and place in a double boiler with the bourbon and the liquid coffee.
Melt the chocolate under gently boiling water. Turn off the heat to finish melting the chocolate.
When the chocolate is melted beat in the butter piece by piece and add the olive oil.
Stir in the pulverizes ginger snaps
Chill for several hours or overnight.
Mix the cocoa powder with the powdered coffee and spread on a plate.
With a soup spoon or small ice cream scoop, dig out globs of chocolate mix and form into rough, roundish, rock like shapes.
Roll in the cocoa coffee powder, handle as little as possible as the warmth of your hand will melt the chocolate.
Place in candy or cookie cups
Refrigerate in a covered container until serving time. Keeps for weeks in the refrigerator or frozen
Orange zest, lemon zest, candied ginger, Blackberry Balsamic, espresso
Nuts of any kind both, in the truffle or as a covering
Liberally adapted from Julia Child and Company by Julia Child.
CHOCOLATE ICE CREAM with EXTRA VIRGIN OLIVE OIL
Drizzle your Chocolate Ice Cream or Gelato
with Extra Virgin Olive Oil and finish with a dash of sea salt.