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Olive Oil Truffles

8oz 90% Dark Chocolate, very finely chopped

2/3 cup heavy cream

2 ½ tsp Vera Cruz Chili Olive Oil

Toppings: 1/2 cup Sugar and 1 tbsp Garam Masala

8 oz 70% Dark Chocolate, very finely chopped

2/3 cup heavy cream

2 1/2 tsp Blood Orange Olive Oil

Toppings: 1/2 cup crushed almonds and Peruvian Pink Sea Salt

8oz White Chocolate, finely chopped

2/3 cup cream

2 1/2 tsp Sicilian Lemon Olive Oil

1 bag of your favorite tea

Toppings: Bee Pollen and Dried Salad Flowers

1. Place the chocolate in a heat-proof bowl. Set aside.

2. Heat the heavy cream until it is simmering. For the white chocolate truffle, add the tea bag to the cream while it is heating up, and let sit for 1 minute before removing and pouring cream over the chocolate. You can heat it on the stove or in the microwave.

3. Add the Olive Oil to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes. Then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours.

3. Scoop the set truffle mixture into 2 teaspoon-sized mounds. Roll each into balls. If the truffle is sticky you can wear gloves or coat your hands with a little cocoa powder or oil.

4. Roll each into toppings. Truffles taste best at room temperature!

Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

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