Crushed Mandarin Olive Oil Truffles

January 14, 2014


  • Ā½ Cup heavy Cream
  • 8 oz chopped Dark Chocolate
  • Olive Oil or Vinegar to taste
  • Cocoa Powder



Heat Heavy cream, do not let boil.

Mix in chopped chocolate, stir until all melted.

Whisk in Olive Oil or Vinegar until you can taste it. Add more for stronger flavor.

Allow to cool, cover and place in fridge for 2 hours (or the freezer for 5-10 minutes).

Scoop into small balls with melon baller or spoon.

Roll into spheres in your hand quickly (chocolate starts to melt).

Roll into cocoa powder.

Makes 30 small truffles.

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