Both olives and chocolate are traditional aphrodisiacs. If you combine them, probably a real love bomb will work. Inspired by this idea, we tried several methods that turned out to be unsuccessful, but as a result we found an aesthetic option – an ideal snack to wine and an addition to cocktails. So, meet: chocolate-coated olives stuffed with ricotta and lemon.
The light salinity of the olives and the unobtrusive sweetness of chocolate are softened by the creamy taste of ricotta, the lemon peel gives a good citrus hue: in a word, in our opinion, a balance of all tastes has been achieved.
- 70 g dark chocolate
- 30 large green olives
- 60 gr ricotta
- 1 teaspoon lemon zest
- 1 tablespoon of sugar
- vanillin – at the very tip of the knife
Melt the chocolate in the microwave or in a water bath.
Dip each olive in hot chocolate, but not whole, but so that only half is submerged. Arrange the olives on a piece of baking paper and let the chocolate harden.
Melt the chocolate remaining after dipping the olives again. Mix it with ricotta, lemon zest, sugar and vanilla. Fill olives with this mixture. Cool them and serve with an aperitif.