Mount Zero Olive Oil & Rosemary Truffles

Michael James of Tivoli Rd Bakery, Serves 50


10g rosemary, finely chopped
400g whipping cream, plus a little extra
60g invert sugar
1050g dark chocolate
15g butter, softened
75g Mount Zero Organic Extra Virgin Olive Oil
200g cocoa powder


First make the ganache centre. Combine rosemary and 400g of cream in a pan and bring to a simmer. Simmer very gently for four hours to infuse the rosemary into the cream. Strain the rosemary and re-weigh the cream – add more to bring it back to 400g

Add the sugar and stir to combine.

Melt 450g of the chocolate to 40°C and bring the cream back to 60°C. Pour the cream over the chocolate and stir to emulsify.

Cool the mixture to 30°C, add the softened butter and then emulsify with the olive oil. Pour the mixture into a tray and let it cool for 2-3 hours. It needs to be cool but not totally set. Put the mixture into a piping bag and pipe it into balls. Set overnight at room temperature.

The next day you will coat your truffles. Temper the remaining 600g of chocolate, and roll each ball in the chocolate three times, allowing the chocolate to set in between coatings. Dust in cocoa powder to finish.

Delicious, creamy chocolate truffles with a surprising herbaceous hit from the rosemary. Another brilliant recipe direct from the menu at Tivoli Road Bakery.

Recipe Ingredients from the Mount Zero Range