Chocolate Olive Oil Truffles

Because February is the month of love and all things chocolate, we wanted to find the ultimate pairing for chocolate and olive oil. After endless testing (such a hardship, we know), we think we finally found the best! These olive oil chocolate truffles are rich, decadent and oh-so-amazing.

INGREDIENTS

320 g dark chocolate
1 teaspoon fleur de sel
270 g heavy whipping cream
1 teaspoon light brown sugar
60 g Grove 45 Extra Virgin Olive Oil
60g cocoa powder
extra fleur de sel for finishing

INSTRUCTIONS 

  1. Chop the dark chocolate into small pieces, add into a large bowl with the fleur de sel and set aside.

  2. Pour the cream and sugar into a small saucepan and bring to a boil. Stir through to make sure all the sugar is dissolved. Rest for one minute so as not to scorch the chocolate.

  3. Pour the cream over the chocolate pieces and salt and stir together so the chocolate melts completely into the cream and turns thick and glossy.

  4. Slowly pour the olive oil into the chocolate ganache, mixing all the while to ensure the oil is completely absorbed into the chocolate.

  5. Rest the ganache in the fridge for 1 hour.

  6. Remove the ganache from the fridge and shape your truffles by rolling into little balls in your hands. This recipe should be enough for around 30 truffles.

  7. Finish the truffles with either cocoa powder or tempered chocolate, top with Fleur de Sel and a drizzle of olive oil right before serving.

Carolina Mejia