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.

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.