These olive oil chocolates have a luscious center and a crunchy, dark chocolate shell. The flavor combination of extra virgin olive oil and dark chocolate is so unexpectedly delicious. These decadent olive oil truffles are a must try.
Key ingredients
Dark chocolate pairs perfectly with extra virgin olive oil in these delicious truffles. The rich, intense, slightly bitter flavor of dark chocolate complements the floral, peppery undertones of extra virgin olive oil. I don’t recommend substituting either of those ingredients for anything else in this particular recipe.
A sprinkle of sea salt adds an extra layer of flavor to these olive oil truffles. It also gives them a prettier appearance, which is nice, especially if you’re giving these as gifts. The sea salt is optional though, so you can easily omit it if you prefer. These truffles are delicious either way.
How to make olive oil chocolates
Start by adding one cup of chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining 3/4 cup of chocolate). Cook, stirring frequently, until the chocolate has melted completely, then immediately remove the pot from the heat.
Transfer the melted dark chocolate to a bowl, then add the extra virgin olive oil and mix until smooth.
Transfer that mixture to the fridge for 25 minutes. After the mixture has finished chilling, use a spoon to mix well until it solidifies.
Scoop out 2 teaspoons of the solid chocolate olive oil mixture, then use your hands to shape it into a ball and place it on a plate lined with parchment paper or a silicone baking mat (I recommend wearing kitchen gloves to make this easy and mess free). Repeat with the rest of the chocolate olive oil mixture (you should end up with 12 balls).
Add the remaining 3/4 cup chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring often, until the chocolate has melted, then transfer the melted chocolate to a bowl.
Add one of the chocolate olive oil balls to the bowl of melted chocolate, then gently stir to coat the ball completely. Use a fork to lift the chocolate olive oil ball out of the melted chocolate, allowing any excess chocolate to drip back into the bowl, then place it on the plate lined with parchment paper or a silicone baking mat.
Immediately add a sprinkle of sea salt on top, if desired. Repeat this process with the rest of the chocolate balls.
Place the plate of olive oil chocolate truffles in the fridge to harden for at least one hour before serving.
Giving these as gifts
These chocolates are perfect for gifting. Just place them in a cellophane bag or paper gift box and add a pretty ribbon and label tag. They make great homemade Christmas gifts, birthday gifts, Valentine’s Day gifts, or host gifts.
Storage and freezing
Store these chocolates in an airtight container in the fridge for up to a week or freeze them for up to three months. Then defrost them in the fridge for two hours before serving.
More homemade chocolate treats to try
- These easy mango truffles are bursting with delicious flavor.
- These delicious pumpkin spice chocolates are perfect for fall.
Olive Oil Chocolates Recipe
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1 3/4 cups chopped dark chocolate, divided
- 1 tablespoon extra virgin olive oil
- Optional topping: sea salt
Instructions
- Add 1 cup of chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining 3/4 cup of chocolate).
- Cook, stirring frequently, until the chocolate has melted completely, then immediately remove the pot from the heat.
- Transfer the melted dark chocolate to a bowl, then add the extra virgin olive oil and mix until smooth.
- Transfer that mixture to the fridge for 25 minutes.
- After the mixture has finished chilling, use a spoon to mix well until it solidifies.
- Scoop out 2 teaspoons of the solid chocolate olive oil mixture, then use your hands to shape it into a ball and place it on a plate lined with parchment paper or a silicone baking mat (I recommend wearing kitchen gloves to make this easy and mess free).
- Repeat with the rest of the chocolate olive oil mixture (you should end up with 12 balls).
- Add the remaining 3/4 cup chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring often, until the chocolate has melted, then transfer the melted chocolate to a bowl.
- Add one of the chocolate olive oil balls to the bowl of melted chocolate, then gently stir to coat the ball completely.
- Use a fork to lift the chocolate olive oil ball out of the melted chocolate, allowing any excess chocolate to drip back into the bowl, then place it on the plate lined with parchment paper or a silicone baking mat.
- Immediately add a sprinkle of sea salt on top, if desired.
- Repeat steps 10-12 with the rest of the chocolate balls.
- Place the plate of chocolates in the fridge to harden for at least one hour before serving.
Notes
- Store the chocolates in an airtight container in the fridge for up to a week or freeze them for up to three months. Then defrost in the fridge for two hours before serving.