Blood Orange Chocolate Truffles


You may offer a terrific torta (cake) or several kinds of biscotti (cookies) to your guests after dinner, but there are some who consider chocolate to be the ultimate indulgence after a meal. These large, luscious, melt-in-your-mouth, silky-smooth truffles will be the exquisite ending to your dinner party. The secret ingredient is blood orange extra virgin olive oil.



  • 8 ounces bittersweet chocolate bar, chopped (or use chips)
  • 3/4 cup heavy whipping cream
  • 3 tablespoons Blood Orange Extra Virgin Olive Oil
  • 1 tablespoon orange zest, grated
  • cocoa powder, unsweetened
  1. To make the ganache, place the chocolate in a medium heat-proof bowl.
  2. In a small saucepan, heat the cream to a boil (watch carefully so it doesn’t scorch).
  3. Pour the cream over the chocolate, add the orange zest and give a gentle stir. Let stand for a few minutes.
  4. Stir in the Blood Orange Extra Virgin Olive Oil until smooth (Stirring too briskly will give the truffles a grainy texture rather than silky smooth). Cover and refrigerate until firm.
  5. Using your hands, form into desired size, (they look more authentic if they are slightly irregular rather than perfectly round) then sift unsweetened cocoa powder over the truffles.
  6. Truffles should be stored in the refrigerator but served at room temperature.
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