Chocolate and Olive Oil Truffle with Flor de Sal and a Raspberry and Red Pepper Jelly

Name: Chocolate and Olive Oil Truffle with Flor de Sal and a Raspberry and Red Pepper Jelly
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 75 ml/2½ fl oz/⅓ cup water; 75 g/2½ oz/⅓ cup caster (superfine) sugar; 5 gelatine leaves; 75 ml/2½ fl oz/⅓ cup sugar syrup; 275 g/10 oz roasted red peppers, peeled and deseeded; 300 g/10½ oz raspberries, puréed; 2 tsp raspberry vinegar; 300 ml/10½ fl oz/1¼ cups single (light) cream; 400 ml/14 fl oz/1⅔ cups milk; 4 tsp orange liqueur (such as Grand Marnier); 4 tsp orange liqueur (such as Grand Marnier); 350 g/12 oz dark (bittersweet) chocolate, broken into small pieces; 150 g/5½ oz milk chocolate, broken into small pieces; 200 ml/7 fl oz/scant 1 cup extra virgin olive oil; flor de sal (or sea salt), to garnish; flor de sal (or sea salt), to garnish; fresh raspberries, to garnish

Preparation info

Serves
12

Difficulty
Easy
Ready in
30 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

For the Sugar Syrup:

75 ml/2½ fl oz/⅓ cup water
75

Europe
Spain
Chocolate
Dessert
Vegetarian
Gluten-free
Mediterranean

Method

This has become one of our signature desserts at the restaurant. It may look a little complicated, but it’s actually a really simple dessert that can be prepared well in advance and plated quickly. The sweet, salty and sour combinations in this dessert are pleasantly surprising; the grains of flor de sal sea salt are optional, but they really do jerk your tastebuds to life when you bite into on