Truffles with Olive Oil

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These rich truffles come from a wonderful cookbook by Fran Gage, The New American Olive Oil. You can be creative with your olive oil; I have offered some flavor combinations at the end.

Preparation time: 1 hour
Cooking time: 0

Difficulty: Medium - experience needed
Serves: 30 pieces

Dietary guidance: v n g 

Tags: dessert · snack · chili · chocolate · orange ·


8 oz dark chocolate (at least 64%; Valrohna is great)
2/3 cup heavy whipping cream
1/3 cup powdered sugar
1/2 cup unsweetened cocoa powder (Drost is our favorite)
3 tbls extra virgin olive oil (Roasted Chili; Blood Orange; or a fruity Arbequina are ones we like)
Fleur de Sel


Fran suggests using an immersion blender for this. If you don't have one, try your stand mixer.

Put the chocolate in a 1-quart bowl that will accommodate an immersion blender (or the bowl of your stand mixer)

Put the cream and sugar in a small saucepan and bring to a boil over medium heat (whisk continuously and do not allow to boil over the pan)

Immediately pour the hot cream over the chocolate and let sit for about 1 minute to begin melting the chocolate. Blend or mix until the ganache becomes less shiny and thickens to a pudding like consistency. This takes about 2 minutes.

Add the olive oil in steady stream, blending constantly. Pour the ganache into a bowl and let cool to room temperature. Cover the bowl with plastic wrap without touching the ganache. Keep in a cool room until it sets; at least 4 hours (overnight is best).

Place a piece of parchment paper on a baking sheet or large board. Using a 1 inch ice cream scoop, make balls and put on parchment-lined surface.

Place 1/2 cup powdered cocoa in a bowl. Dust your palms with cocoa powder and briefly roll each truffle between your palms to smooth them. Then drop into bowl of cocoa powder. When 6 truffles are in the bowl, shake the bowl to completely cover truffles. Transfer truffles to a place using your cocoa-powder dusted hands (so they don't stick).

If you are not serving the truffles right away, place them in a large bowl with some cocoa powder so they don't stick together. They can be stored for up a week. Allow to come to room temperature before serving.

We have made these truffles with:
Roasted Chili Olive Oil & added a little Chocolate Chili spice blend to the cocoa powder.
Blood Orange Olive Oil
Fruity unflavored olive oil; top truffles with Rose Petals (add 1 tbl Rose Water to mixture, reducing cream by 1 tbl)


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