INGREDIENTS

(makes 50 truffles)

400g white chocolate
250ml double cream
65g butter
100g niçoise black olives, washed,stoned and semi-dried on rack

For dipping
250g Valrhona Guanaja

METHOD

Melt white chocolate, add boiled double cream and beat in butter as the mixture cools to form a basic ganache. Fold in black olives. Leave at room temperature for five hours, then chill. The next day, mould truffle mixture. Dip moulded truffles in melted bitter chocolate and reset in fridge.

Before service, remove truffles from fridge to lose chill.