We've been on a wild kitchen adventure this Holiday Season and the results are pure bliss! These Blood Orange Chocolate Truffles are to die for. Gooey chocolate with a hint of citrus and zest from our Il Fusti Blood Orange Olive Oil. Totally irresistible! Give this recipe a try for yourself!
Ingredients
- 2 cups 12 ounces, chopped semi-sweet chocolate, or chips
- 2 teaspoons flaky sea salt such as Maldon
- 3/4 cup heavy cream
- 4 teaspoons light corn syrup optional
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1/2 cup Il Fusti Blood Orange Olive Oil
- Halloween sprinkles or Dutch process cocoa powder for finishing
Instructions
- In a medium-sized bowl, combine the chocolate and salt.
- In a glass measuring cup, combine the cream and the corn syrup, if using, and microwave on high until small bubbles form over the surface of the cream. Alternatively, place the cream and syrup in a small saucepan and bring to a simmer over medium-high heat on the stove-top.
- Pour the warm cream over the chocolate, and let sit for one minute before gently stirring, with a small whisk or flexible spatula, beginning in the center and working your way out to the edges as the chocolate and cream emulsify. Continue stirring until smooth.
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Slowly pour the Il Fusti Blood Orange Olive Oil into the chocolate mixture, stirring constantly as you do so, until fully incorporated.
- Refrigerate for three hours, or overnight, and then scoop the chocolate with a one tablespoon cookie scoop or measuring spoon, rolling each scoop into a ball. They will soften as you do this. Don’t worry.
- Place the sprinkles in a small, shallow bowl and roll the chocolate balls in them to coat. Chill on a parchment lined baking sheet in the refrigerator until firm, about an hour or two, or overnight.
- Enjoy straight from the fridge. The truffles soften at room temp and are best served cold.
This recipe was adapted and sourced directly from JessiesHeeHanBakes.com
